If you’ve ever found yourself staring into the pantry, wondering what to do with that can of salmon (or some leftovers in the fridge), you’re in good company. I’ve been there plenty of times—hungry crew, little time, and a fridge that’s begging for something simple and satisfying. That’s where this salmon cakes recipe comes in.
These salmon patties are one of those go-to meals I keep in my back pocket—easy to mix, quick to cook, and always a crowd-pleaser. They come together with everyday ingredients, and you don’t need fancy tools or tons of prep to get them on the table. Whether you’re serving them with a side of roasted potatoes or tucking them into a sandwich, they’re cozy, crispy, and full of flavor.
In this post, I’ll walk you through exactly how to make salmon patties that come out golden and delicious every time. We’ll cover ingredients, simple steps, smart tips, and even how to store extras for later. Let’s get into it!
Why You’ll Love This Salmon Cakes Recipe
Let me tell you—this salmon cakes recipe is one of those gems I come back to over and over again. It’s quick enough for weeknights, special enough for company, and flexible enough to match whatever’s in the fridge. If you’ve got a can of salmon or a bit of leftover fish, you’re already halfway there. These crispy-on-the-outside, tender-on-the-inside patties have saved dinner more times than I can count.
Here’s why I think you’ll love making them just as much as I do:
Quick and easy to make: From mixing to sizzling in the pan, these salmon patties come together in about 20 minutes. Great for when time’s tight but you still want something warm and satisfying.
Uses pantry staples: No need to run to the store. Most of the ingredients—like canned salmon, breadcrumbs, and a few seasonings—are probably already on your shelf.
Family friendly: The crispy edges and mild, savory flavor make these a hit with everyone at the table, even picky eaters. I often double the batch and they still disappear fast.
Perfect for any occasion: Serve them for lunch, dinner, or even as a party appetizer. They work just as well with roasted veggies as they do tucked into a sandwich.
Customizable: Whether you’re making salmon cakes with canned salmon or using fresh leftovers, this recipe welcomes whatever tweaks you need—spices, herbs, or even a little veggie crunch.
Great for meal prep: You can mix the patties ahead of time, chill them in the fridge, and cook them off later. Leftovers reheat beautifully too, so nothing goes to waste.
Crispy texture, comforting flavor: That golden crust is everything. Add a little squeeze of lemon, and you’ve got something that feels extra special with barely any effort.
These salmon cakes aren’t just easy—they’re the kind of cozy, satisfying meal that always feels like home. Whether you’re making dinner for two or feeding a table full of hungry faces, they fit the moment perfectly. let’s gather everything you’ll need to bring these flavorful little patties to life.
Everything You Need for This Salmon Patties Recipe
Let’s round up what you’ll need to make these golden, crispy salmon cakes. This recipe is simple, flexible, and built on ingredients you probably already have. Each one plays a part in holding the patties together and giving them that crave-worthy flavor and crunch. I’ve also included a few fun add-ins if you want to give the recipe a little twist.
Main Ingredients:
- 14 oz canned salmon or cooked fresh salmon – The heart of the dish. Canned salmon (drained) is perfect for a quick dinner, but if you’ve got leftover fillets, use those too. Flake it up and you’re good to go.
- ¾ cup panko breadcrumbs – These light breadcrumbs create that crisp exterior and help hold the patties together without weighing them down.
- 1 large egg – Acts as the binder that keeps everything in place while the patties cook.
- ¼ cup finely diced onion – Adds a gentle bite and savory flavor to balance the richness of the fish.
- ¼ cup finely chopped celery – Brings a little crunch and a hint of freshness to each bite.
- 3 tablespoons mayonnaise – Adds moisture and helps the patties stay tender inside.
- 1 tablespoon Dijon mustard – Gives the salmon patties a subtle tang and extra depth of flavor.
- 2 tablespoons chopped fresh parsley – Adds a pop of green and a light herbal note.
- 1 teaspoon lemon zest – Brightens the whole mix with a gentle citrus aroma.
- 1 teaspoon Old Bay seasoning – A classic seafood spice that adds warmth and savory flavor.
- ½ teaspoon black pepper – Rounds out the seasoning with a soft bit of heat.
- 2 to 3 tablespoons neutral oil (like avocado or canola) – For pan-searing the patties to golden perfection.
Optional Add-Ins:
- 2 tablespoons finely diced red bell pepper – For a little color and sweetness.
- 1 tablespoon capers – Adds briny bursts of flavor if you like things a bit more coastal.
- ½ teaspoon smoked paprika – A great way to add a touch of smokiness without overpowering the dish.
Pro Tip: Want to change up the flavor? Add chopped dill and a squeeze of lemon juice for a more Mediterranean feel, or try a pinch of cumin and coriander to give the salmon cakes a mild, earthy twist that leans a little Tex-Mex. Just keep the base the same, and let your seasonings do the talking.
Now that we’ve got our ingredients lined up, let’s roll up our sleeves and make some salmon patties you’ll want to serve again and again.
How to Make Crispy Salmon Cakes from Start to Finish
You don’t need anything fancy here—just a mixing bowl, a hot skillet, and a few minutes of your time. These salmon patties are all about ease and flavor, with steps that keep you moving smoothly from prep to plate.
Step-by-Step Instructions:
1. Prep your salmon.
If you’re using canned salmon, drain it well and flake it with a fork. Pick out any visible bones if desired (they’re edible but totally optional). For fresh cooked salmon, make sure it’s cooled and flaked into bite-sized pieces.
2. Stir together the binder.
In a large mixing bowl, whisk the egg, mayonnaise, Dijon mustard, Old Bay seasoning, lemon zest, and black pepper. You’re aiming for a creamy, well-blended base that coats everything later on.
3. Fold in the veggies and herbs.
Add the diced onion, celery, and chopped parsley. Stir gently to combine. At this point, the mixture should already smell savory and fresh.
4. Mix in the salmon and breadcrumbs.
Add the flaked salmon to the bowl, followed by the panko breadcrumbs. Using a rubber spatula or clean hands, fold everything together just until combined. Be gentle—you want to keep a few flakes of salmon intact for a better texture.
5. Shape your patties.
Scoop the mixture into 8 equal portions and shape each into a patty about 3 inches wide and ½ inch thick. If the mix feels too wet, sprinkle in a little extra panko. If it’s too dry, add a spoonful of mayo to loosen it.
6. Chill the patties (optional but helpful).
Place the formed patties on a plate or tray, cover, and refrigerate for about 10–15 minutes. This quick chill helps them hold their shape better when you cook them.
7. Sear until golden.
Heat 2 tablespoons of neutral oil in a large skillet over medium heat. Once the oil shimmers, gently add a few patties to the pan, making sure not to crowd them. Cook for about 3–4 minutes per side, or until each one is crisp, golden, and firm to the touch.
8. Drain and repeat.
Transfer the cooked patties to a paper towel–lined plate or wire rack. Add a bit more oil to the pan if needed, and cook the remaining patties the same way.
9. Finish with lemon.
Give each patty a quick squeeze of lemon right before serving—it’s that little something extra that makes them pop.
There’s nothing quite like the sizzle of these patties hitting the pan and that toasty, savory aroma wafting through the kitchen. You’ll know they’re done when the crust is crisp and you can’t stop sneaking bites off the spatula.
Coming up next, I’ll show you some smart kitchen tips and a few fun ways to switch up the recipe to keep things interesting every time you make it.
Easy Tips and Tasty Variations for Your Salmon Cakes Recipe
Once you’ve made these crispy salmon cakes once or twice, you’ll find they’re super forgiving and easy to tweak. Whether you want to switch up the flavor, adjust the texture, or make a big batch ahead of time, these tips will help you feel more confident in the kitchen—and maybe even spark some new ideas of your own.
Helpful Tips for Perfect Patties
- Chill before cooking: If you have the time, let your shaped patties chill in the fridge for about 10–15 minutes. This helps them firm up and stay together in the skillet—especially handy when using canned salmon.
- Don’t overmix: Gently folding the mixture keeps the texture light and helps the salmon shine. Overmixing can make the patties dense and heavy.
- Test the heat: Before adding the first patty, drop in a breadcrumb—if it sizzles right away, the oil’s ready. Too cool and your cakes may stick; too hot and they’ll brown too fast on the outside.
- Use a fish spatula: These flexible, wide spatulas make flipping delicate salmon patties easier and cleaner. A thin, flat turner will do the trick too.
Easy Flavor Variations
- Baked salmon cakes: Want a hands-off option? Arrange the patties on a greased baking sheet and bake at 425°F for 12–14 minutes, flipping halfway through.
- Salmon patties with fresh salmon: Use leftover grilled, poached, or oven-roasted salmon for a more delicate flavor and slightly flakier texture.
- Southwest style: Add a pinch of cumin, chopped green onions, and a handful of corn kernels for a smoky, hearty twist.
- Lemon-dill version: Swap parsley for dill and bump up the lemon zest to 2 teaspoons for a bright, coastal feel.
- Mini party bites: Make smaller patties and serve them with toothpicks and a dipping sauce for a fun appetizer spread.
Whether you’re sticking with the classic version or trying something new, this salmon cakes recipe is easy to make your own. Up next: how to turn these crispy patties into a delicious meal.
Serving Ideas for Salmon Cakes Everyone Will Enjoy
Now comes the fun part—serving these golden beauties. Whether it’s a busy Tuesday night or you’ve got guests coming over, these salmon patties can dress up or down depending on the moment. Here are a few tasty ideas to inspire your next plate:
- Classic comfort: Pair with roasted potatoes, steamed green beans, and a lemon wedge for a cozy, well-rounded meal.
- Sandwich-style: Tuck a warm patty into a soft bun with lettuce, tomato, pickles, and a generous dollop of tartar sauce or mayo.
- Fresh and light: Serve on a bed of mixed greens with cherry tomatoes, sliced cucumbers, and a creamy herb dressing for a vibrant lunch.
- Grain bowl: Top a bowl of quinoa or rice with a salmon cake, roasted veggies, and a drizzle of yogurt sauce or vinaigrette.
- Brunch-worthy: Add a poached egg on top and spoon over some hollandaise for a laid-back but elegant twist.
- Party platter: Make smaller patties and serve them warm with toothpicks and your favorite dip—great for holidays or gatherings.
- Taco Tuesday twist: Break up the patties and pile them into warm tortillas with cabbage slaw and avocado slices for a fun change of pace.
These salmon cakes are like that one pair of jeans that goes with everything—easy, dependable, and always in style. And just in case you’ve got leftovers (lucky you!), let’s talk about how to keep them tasting great.
The Best Way to Store and Reheat Your Salmon Cakes
These salmon cakes with canned salmon hold up really well, making them a smart choice for leftovers or meal prep. With just a little care, they’ll taste just as good the next day—crispy edges and all.
Storage Tips:
- In the fridge: Let cooked salmon cakes cool completely, then store in an airtight container lined with paper towels (they help absorb moisture). They’ll stay fresh in the fridge for up to 3 days.
- In the freezer: Arrange cooled patties on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. Freeze for up to 2 months. Don’t forget to label them with the date!
Reheating Tips:
- Skillet: Heat a bit of oil in a non-stick skillet and cook patties over medium heat for 2–3 minutes per side until warmed through and crispy again.
- Oven: Place on a baking rack over a baking sheet and warm at 375°F for 8–10 minutes, or until heated through.
- Air fryer: Reheat patties at 380°F for 5–6 minutes, flipping once halfway. This method works great for bringing back the crunch.
Whether you’re packing lunch for tomorrow or freezing a batch for next week, these storage tips help you stretch your effort and enjoy every last bite. Let’s wrap things up with a few key takeaways to keep in mind next time you’re craving something crispy, savory, and satisfying.
More Delicious Recipes You’ll Love
- Garlic Parmesan Chicken Pasta
- Marry Me Chicken Pasta
- Rasta Pasta Recipe
- Fried Squash Recipe
- Bow Tie Pasta Salad
Crispy Salmon Cakes Recipe
Ingredients
- 14 oz canned salmon drained or cooked fresh salmon (flaked)
- ¾ cup panko breadcrumbs
- 1 large egg
- ¼ cup finely diced onion
- ¼ cup finely chopped celery
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon zest
- 1 teaspoon Old Bay seasoning
- ½ teaspoon black pepper
- 2 –3 tablespoons neutral oil for searing
Optional Add-Ins:
- 2 tablespoons finely diced red bell pepper
- 1 tablespoon capers
- ½ teaspoon smoked paprika
Instructions
- Drain and flake the salmon; set aside.
- In a bowl, whisk the egg, mayo, mustard, lemon zest, Old Bay, and pepper.
- Stir in onion, celery, and parsley.
- Fold in salmon and breadcrumbs until the mix holds together.
- Shape into 8 patties about 3 inches wide.
- Chill for 10–15 minutes if time allows.
- Heat oil in skillet over medium heat.
- Sear patties 3–4 minutes per side until golden and crisp.
- Serve hot with lemon wedges or sauce of choice.
Notes
FAQs About Making Salmon Patties at Home
Got questions about making the best salmon patties at home? You’re not alone! Below are some of the most common things people ask when trying this salmon cakes recipe, answered with simple tips to help you feel confident in the kitchen.
Can I use canned salmon that still has skin and bones?
Yes, you can. The skin and soft bones in canned salmon are completely edible and break down easily when mixed. If you prefer a smoother texture, just pick them out before adding the salmon to your mix—it’s totally up to your preference.
Which oil works best for cooking salmon patties?
Stick with a neutral oil that can handle higher heat, like avocado, canola, or sunflower oil. These give your patties that golden, crispy crust without overpowering the flavor—and they won’t burn as easily in the pan.
How do I keep the patties from falling apart in the pan?
Great question! The key is to make sure your mix has enough binders—don’t skip the egg or mayo. Also, chilling the patties for about 10 minutes before frying helps them hold together. And once they’re in the pan, try flipping just once, after the first side turns a deep golden brown.
How do I scale this recipe up for a bigger group?
Absolutely! This salmon cakes recipe is easy to double. Just mix everything in a large bowl, shape your patties, and fry them in batches. Give each one enough space so they crisp up nicely instead of steaming.
Should I use fresh salmon or canned?
Both work great—it really depends on what you have. Salmon cakes with fresh salmon tend to have a lighter, flakier texture, while salmon cakes recipe canned versions are quicker and more pantry-friendly. Either way, the results are delicious.
From pantry swaps to frying tips, these answers should set you up for success. And now that you’ve got the inside scoop, let’s wrap things up with a few final thoughts before you head to the kitchen!
Conclusion
There’s something so satisfying about pulling a batch of golden, crispy salmon cakes from the skillet and seeing everyone at the table light up. Whether you’re making them for a quick weeknight dinner, packing a few for lunch, or serving mini versions at a family get-together, this recipe is one of those feel-good favorites that just works.
If you give this salmon cakes recipe a try, I’d love to hear how it went! Did you stick with the classic version or add your own twist? Leave a review and let me know—it’s always such a joy to see how these little patties come to life in your kitchen.