Easy Salmon Cakes

These crispy, golden salmon cakes are comfort food at its finest! Anyone who loves seafood (or wants to sneak more healthy omega-3s into their family’s diet) will absolutely adore these. Plus, they’re ready in just 30 minutes using simple pantry ingredients.

Recipe Details

Timing & Servings: Active Time: 30 minutes, Total Time: 30 minutes, Serves: 4 people

Nutrition Profile: Sesame-Free, Diabetes-Friendly, Nut-Free, Dairy-Free, Healthy Pregnancy, Omega-3, Soy-Free, Heart-Healthy, High-Protein

Nutrition Facts (per serving): 201 Calories, 12g Fat, 2g Saturated Fat, 67mg Cholesterol, 8g Carbs, 0g Total Sugars, 0g Added Sugars, 15g Protein, 0g Fiber, 140mg Sodium, 263mg Potassium

Ingredients You’ll Need

Extra-virgin olive oil: You’ll need 2 teaspoons plus 2 tablespoons, divided. This gives us the perfect amount for sautéing our veggies and getting those salmon cakes beautifully golden.

Onion: Half a cup finely chopped works perfectly here. I always use yellow onions, but white onions are great too!

Celery: Just 3 tablespoons finely diced adds that wonderful crunch and fresh flavor. Don’t skip this – it really makes a difference!

Fresh parsley: Two tablespoons chopped brings such a bright, fresh taste to these cakes. You can use the flat-leaf or curly kind.

Canned salmon: Two 6-ounce cans of unsalted boneless, skinless salmon, drained. Look for wild-caught if you can find it!

Large egg: One egg lightly beaten helps bind everything together perfectly. Room temperature egg works best.

Dijon mustard: A tablespoon and a half adds just the right tangy kick. Regular yellow mustard works in a pinch too.

Panko breadcrumbs: Half a cup, preferably whole-wheat. These give the best crispy texture – so much better than regular breadcrumbs!

Ground pepper: Half a teaspoon adds just the right amount of seasoning.

Lemon wedges: Optional but highly recommended for serving. That bright citrus really makes these shine!

How to Make Easy Salmon Cakes

Step 1: Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add your chopped onion and celery. Cook them, stirring often, until they’re nice and softened – about 3 minutes. Stir in the fresh parsley, then remove from heat. Transfer this mixture to a small bowl and wipe out your pan.

Step 2: Place the drained salmon in a medium bowl and flake it apart with a fork. Add the beaten egg and Dijon mustard, then mix everything well. Add your cooked onion mixture, panko breadcrumbs, and pepper. Mix until everything is well combined.

Step 3: Shape the mixture into 8 patties using about 1/4 cup for each one. Make them about 3 inches across. Don’t worry if they’re not perfect – rustic is beautiful!

Step 4: Heat 1 tablespoon oil in your cleaned pan over medium heat. Add 4 patties and cook until the undersides are golden brown, about 2 to 3 minutes. Using a wide spatula, carefully flip them over. Cook until they’re golden brown on the other side, another 2 to 3 minutes.

Step 5: Transfer the first batch to a plate and cover to keep warm. Repeat with the remaining 1 tablespoon oil and 4 patties. Turn the heat to medium-low if they’re browning too quickly.

Step 6: Serve your beautiful salmon cakes with creamy dill sauce and lemon wedges if you’d like. They’re absolutely delicious!

Easy and Quick Salmon Cakes Version

Want to make these even faster? You can skip cooking the onion and celery – just use them raw! They’ll add extra crunch and save you about 5 minutes. You can also use leftover cooked salmon instead of canned if you have it on hand.

Serving Ideas

These salmon cakes make a complete, satisfying meal on their own! I love serving them with a crisp green salad or creamy coleslaw on the side. Roasted sweet potato wedges or garlic mashed potatoes are also fantastic choices that everyone will love.

Storage

Store leftover salmon cakes in the fridge for up to 2 days in an airtight container. To reheat, pop them in a 350°F oven for about 10 minutes until warmed through. You can also freeze them for up to 3 months – just wrap each cake individually and thaw in the fridge before reheating.

Substitutions

No panko? Regular breadcrumbs work just fine, though they won’t be quite as crispy. You can swap the Dijon mustard for regular yellow mustard if that’s what you have. Fresh dill works great instead of parsley too!

Pro Tips

• Perfect texture: Make sure to drain your salmon really well – extra moisture makes the cakes fall apart.
• Golden crust: Don’t flip too early! Let that first side get really golden before turning.
• Make ahead: You can form the patties up to 4 hours ahead and keep them covered in the fridge.
• Size matters: Keep the patties about the same size so they cook evenly.

FAQs

What pairs well with salmon cakes?

So many delicious options! Coleslaw and Caesar salad are classics, but any green salad works beautifully. For heartier sides, try mashed potatoes, sweet potato fries, rice, or quinoa. Roasted vegetables, watermelon, or fruit salsa add a lovely fresh touch. Don’t forget the dipping sauces – tartar sauce, remoulade, or that creamy dill sauce are all amazing!

Can I make salmon cakes ahead of time?

You bet! Cook them completely and store in the fridge for up to 2 days in an airtight container. Reheat in a 350°F oven for about 10 minutes to get them crispy again. You can freeze them for up to 3 months too – just wrap each cake individually and thaw in the fridge for 8-10 hours before reheating.

What’s the difference between panko and regular breadcrumbs?

Great question! Panko is made from crustless bread that’s been specially processed, creating bigger, flakier crumbs. It absorbs less oil and gives you a lighter, crunchier coating than regular breadcrumbs. That’s why we love it for these salmon cakes – but regular breadcrumbs will work if that’s what you have!

I’d love to hear how your salmon cakes turn out! Did you try any fun variations or serve them with something special? Drop a comment and let me know – I always enjoy hearing about your cooking adventures!