Salmon Cakes With Fresh Salmon

These salmon cakes are a simple yet flavorful dish made with fresh salmon instead of canned. They have a crispy golden crust and a bright, tangy flavor from lemon and capers. Perfect for a quick weeknight dinner or a gathering with friends, they’re just as tasty on their own as they are in a sandwich the next day.

There’s something comforting about pan-frying salmon patties in a skillet. The crispy edges and tender inside bring a sense of nostalgia, making it a dish you’ll want to come back to. Whether you’re making them for a family meal or a solo dinner, these salmon cakes are a satisfying and delicious choice.

Ingredients

• Salmon – Skinless and deboned. You don’t have to use the fanciest, most expensive salmon. Coho is readily available and is perfect in this recipe. Fresh or frozen and thawed is also fine, just watch the water content if thawing.
• Panko bread crumbs
• Parsley – Fresh parsley adds so much flavor and is essential. Dried parsley just isn’t the same.
• Mayonnaise – For the creamiest salmon cakes, use full fat mayo. Olive oil or avocado oil mayos are my favorite.
• Shallots – You can totally chop the shallot in the food processor before pulsing the salmon.
• Capers – OK caper haters, there are hardly any in this recipe and they add a briny touch of flavor that puts them over the top!
• Fresh lemon juice
• Dijon mustard
• Salt
• Ground pepper
• Oil – For shallow frying. You’ll want the oil to come up to about halfway up the sides of the salmon cakes.

How To Make Easy Salmon Cakes

1. Slice the salmon into 3-4 large pieces and place them in a food processor. Pulse until finely chopped, but be careful not to over-process. You want it to have texture, not a puree. Transfer the chopped salmon to a large bowl.
2. Combine 2 tablespoons of Panko bread crumbs, parsley, mayonnaise, shallots, capers, lemon juice, Dijon mustard, salt, and pepper. Mix thoroughly to create a creamy, flavorful dressing.
3. Add the dressing mixture to the salmon and gently fold everything together until combined. Shape the mixture into 4 equal patties, around 1.5 inches thick.
4. Spread the remaining Panko bread crumbs onto a plate. Roll each salmon patty in the crumbs, coating all sides evenly.
5. Heat oil in a large skillet over medium heat. Once the oil is hot but not smoking, add the salmon cakes. Cook for 3-4 minutes per side, until golden brown and crispy. Ensure the internal temperature reaches 125°F for safe consumption.
6. Enjoy immediately with tartar sauce, lemon aioli, or a fresh squeeze of lemon juice.

Step-By-Step Process

Chef Jenn’s Tips

• Finely chop the salmon with a knife for a slightly chunkier texture.
• Chill the patties in the refrigerator for about 20 minutes before cooking to help them hold their shape.
• Avoid overcrowding the skillet to ensure even browning.
• Add a pinch of smoked paprika or fresh dill for an extra layer of flavor.

Make It A Meal

These salmon cakes pair beautifully with a crisp green salad, roasted vegetables, or baby potatoes. For a heartier meal, serve them in a brioche bun with lettuce, tomato, and a dollop of tartar sauce. Prefer something lighter? Place the salmon cakes on a bed of mixed greens with a lemon vinaigrette.

Storage

Leftover salmon cakes will stay fresh in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet, toaster oven, or air fryer until crispy. If you plan to freeze them, let the cooked cakes cool completely, then freeze on a baking sheet. Once solid, transfer them to a freezer-safe bag or container. Reheat directly from frozen at 375°F for 12-15 minutes until heated through.