Salmon Cakes
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Made from fresh salmon and dill, these salmon cakes are as elegant as crab cakes but so much more affordable to make.
Photo by Johnny Miller (Clarkson Potter, 2021)
When I told my friend and Once Upon a Chef right hand, Betsy Goldstein, about these salmon cakes, she said, “Hmmm…I think I’ll wait until some of the reviews roll in to try those.” I laughed because I knew she was thinking of the version made from canned salmon that many of us grew up on. I promise: these are a whole different animal. Made from fresh raw salmon and seasoned with Old Bay, they’re as elegant as crab cakes yet so much more affordable to make. What’s more, they can be made entirely ahead of time and reheated.
I love these salmon cakes for brunch over a green salad with vinaigrette, but they also make a delicious dinner alongside rice pilaf and roasted asparagus. Either way, they are wonderful with my easy homemade tartar sauce.
Table of Contents
What You’ll Need To Make Salmon Cakes
Step-by-Step Instructions
To begin, finely dice the salmon into 1/4-inch pieces (or smaller). It’s important that the pieces are not too large or the cakes won’t bind together easily.
Set the salmon aside and, in a large bowl, combine the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper.
Whisk to combine.
Add the diced salmon, ¼ cup of the panko, the scallions, the celery, and the dill.
Gently mix until uniformly combined.
Place the remaining 1 cup of panko in a shallow dish or pie plate.
Using a 1/3-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high. Place the salmon cake into the reserved panko and gently coat it all over in crumbs.
Repeat with the remaining mixture to form about 9 cakes. (At this point, you can refrigerate the cakes for up to a few hours before cooking, if you’d like.)
Heat the oil in a medium nonstick skillet over medium-high heat until shimmering. Place the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes.
Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more. Reduce the heat to medium if the cakes are browning too quickly.
Transfer cakes to a paper towel–lined plate to drain. Repeat with the remaining cakes (no need to change the oil).
Serve warm with tartar sauce and enjoy!
Video Tutorial
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Salmon Cakes
Made from fresh salmon and dill, these salmon cakes are as elegant as crab cakes but so much more affordable to make.
Ingredients
For the Salmon Cakes
- ¼ cup mayonnaise
- 1 tablespoon fresh lemon juice, from 1 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1¼ lb skinless salmon fillet, finely diced into ¼-inch pieces (see note)
- 1¼ cups panko bread crumbs, divided
- ¼ cup thinly sliced scallions, from 3 to 4 scallions, light and dark green parts
- ⅓ cup finely diced celery, from 2 stalks
- 2 tablespoons finely chopped fresh dill
- ½ cup vegetable oil
- Salad greens with vinaigrette, tartar sauce and/or lemon wedges, for serving (see note)
Instructions
- In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper. Add the diced salmon, ¼ cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined.
- Place the remaining 1 cup of panko in a shallow dish or pie plate. Using a ⅓-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high. Place the salmon cake into the panko and gently coat it all over in crumbs. Repeat with the remaining mixture to form about 9 cakes. (At this point, you can refrigerate the salmon cakes for a few hours until ready to cook, if you'd like.)
- Heat the oil in a medium nonstick skillet over medium-high heat until shimmering. Place half of the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes. Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more. Reduce the heat to medium if the cakes are browning too quickly. Transfer cakes to paper towel–lined plate to drain. Repeat with the remaining cakes (no need to change the oil). Serve warm.
- Note: If buying a skin-on salmon fillet, purchase 1⅓ pounds of fish to yield 1¼ pounds of fish after skinning.
- Make-Ahead: The salmon cakes can be fully cooked and refrigerated up to several hours ahead of time. To reheat: preheat the oven to 350°F and line a baking sheet with aluminum foil. Place the salmon cakes in the oven and cook until crisp on the exterior and warm throughout, 10 to 15 minutes. The cakes may also be frozen for up to 3 months; defrost in the refrigerator before reheating.
- Freezer-Friendly Instructions: The cooked salmon cakes can be frozen for up to 3 months. Once cool, lay them out on one (or more) foil-lined baking sheet(s) and cover them loosely with plastic wrap. Freeze the patties in a single layer for about an hour, then remove them from the freezer. Wrap the cakes individually in plastic wrap and then put them together in a freezer bag or airtight container. Before serving, defrost in the refrigerator before reheating.
Nutrition Information
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- Serving size: 1 salmon cake
- Calories: 280
- Fat: 22 g
- Saturated fat: 3 g
- Carbohydrates: 6 g
- Sugar: 0 g
- Fiber: 0 g
- Protein: 14 g
- Sodium: 222 mg
- Cholesterol: 37 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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These were lovely, held together well. I did not have Old Bay seasoning and so substituted Emeril’s Cajun seasoning with tasty results. Will make these again.
I grew up with salmon cakes on Fridays. Our kids ate them and now our grandkids also. Since we are usually two for dinner I wanted to find a freezer friendly dish and this one is perfect.
Thanks so much – enjoyed and will have again as there are several in the freezer.
This is a wonderful basic recipe. The kind of fish used can be changed to another variety, chopping it the same way as the salmon. You can also use half fresh fish and half canned (well drained) for this recipe. Very versatile! I’ve frozen them successfully.
Delicious! We eat Paleo, so I swapped the mayo for avocado mayo, planko crumbs for almond flour. Still tasted amazing! Made it twice for fish Friday suppers!
I made these yesterday and they were delicious! However, I had to be super careful with flipping etc because they were extremely delicate and fell apart. I found it difficult to cut the salmon into tiny pieces. I wonder if it would be easier if I had partially frozen the fresh salmon first and then cut it while it was still solid. As it was the pieces were as small as I could get them but the cakes still fell apart. I looked up recipes for crab cakes and discovered that eggs are in crab cakes. I will definitely make these again but will add an egg to help things hold together. Also in retrospect I will not use as much oil for frying….I think salmon has enough fat in it to just lightly spray a non stick skillet. I hope these comments help the other folks who had issues with the cakes falling apart.
Followed your instructions to the letter and ended up with scrapple instead of golden fish cakes. Taste as good nevertheless. Won’t be making this mess again.
Hello Jen this recipe sounds great but not being from Maryland or even the US, can you tell me what Old Bay is or it’s ingredients so I can find something similar here in Australia. Would Worcestershire sauce work?
Hi Jacqui, Worcestershire sauce won’t work here, unfortunately. You can actually make your own Old Bay seasoning here’s a recipe. Hope you enjoy the salmon cakes!
What can be substituted for the old bay seasoning?
Hi Mary Ellen, If you can’t find Old Bay, you can make your own – here’s a recipe (and it’s a delicious seasoning for all kinds of other foods including popcorn, fries and egg salad). Hope that helps!
Can I do all the prep the night before, keep the patties in the fridge and then fry them up in the morning?
Yes, definitely, Patti. Enjoy!
Could the salmon cakes be broiled or baked instead?
Hi JoAnn, While I like these best fried, you can cook them in the oven. I’d suggest you use a combination of baking and broiling; bake them in a 350-degree oven on a lightly greased baking sheet for about twenty minutes, or until hot (and it’s not necessary to flip them). Then I’d slide them under the broiler for about a minute to get them golden brown on top. Enjoy!