Go Back
–+ servings
Save and Subscribe Form

Save this recipe and we'll send it right to your email inbox. Plus we'll send you other great recipes every week!

Two Salmon Cakes with a wedge of lemon and mixed greens on a white plate.

Salmon Cakes With Fresh Salmon

Chef Jenn
These Salmon Cakes with Fresh Salmon are packed with flavor and perfect for any occasion. Made with flaky fresh salmon, herbs, and breadcrumbs, they’re crispy on the outside and tender on the inside. Serve them with a tangy sauce or fresh greens for a complete meal.
No ratings yet
Print Recipe [btn-google-source] Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Main Course
Cuisine American
Servings 4 servings
Calories 261 kcal

Ingredients
  

  • 1 pound fresh salmon skinless and deboned
  • ¾ cup Panko bread crumbs divided
  • 2 tablespoons parsley chopped
  • 2 tablespoons mayonnaise
  • 2 tablespoons shallots chopped
  • 1 tablespoons capers roughly chopped
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • oil for shallow frying

Instructions
 

  • 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.
  • 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.
  • 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.
  • Spread the remaining Panko bread crumbs onto a plate. Roll each salmon patty in the crumbs, coating all sides evenly.
  • 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.
  • Enjoy immediately with tartar sauce, lemon aioli, or a fresh squeeze of lemon juice.

Notes

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.

Nutrition

Serving: 1salmon cakeCalories: 261kcalCarbohydrates: 10gProtein: 24gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 65mgSodium: 552mgPotassium: 617mgFiber: 1gSugar: 1gVitamin A: 224IUVitamin C: 5mgCalcium: 43mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword fresh salmon cakes, homemade salmon cakes, Salmon Cakes With Fresh Salmon, salmon patties, seafood recipe
Tried this recipe?Let us know how it was!