Crispy Salmon Cakes Recipe
This salmon cakes recipe delivers crispy golden patties filled with flaky salmon, fresh herbs, zesty lemon, and just the right touch of savory seasoning. Whether made with canned or fresh salmon, they’re quick, flavorful, and easy to whip up for a cozy dinner, a light lunch, or even as fun little appetizers.
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
Contains fish and egg. This recipe works beautifully with either canned salmon or cooked fresh salmon, making it a flexible option for whatever you have on hand.