Easy Salmon Cake Recipe: A Healthy Twist on a Classic Favorite
These easy salmon cakes are crisp on the outside, soft inside, and full of flavor. Made with canned or fresh salmon, eggs, and a few pantry staples, they’re quick to make, healthy, and perfect for any meal — from dinner to meal prep lunches or even appetizers.
Ingredients
For the Salmon Base
- 14-15 oz Canned salmon, drained and flaked (or 1 lb cooked fresh salmon)
- 1 Large egg
- 1/4 cup Bread crumbs, panko, or almond flour (adjust as needed for texture)
- 1 tbsp Dijon mustard
- 1 Clove garlic, minced (or ½ teaspoon garlic powder)
- 2 tbsp Chopped parsley or dill
- 1 tsp Lemon zest
- 1/2 tsp Paprika or Old Bay seasoning½
- Salt and pepper to taste
Optional Add-Ins (for variety)
- 1 tbsp Finely chopped celery, bell pepper, or green onion
- 1 tbsp Greek yogurt or light mayo (adds moisture)
- A few drops of hot sauce or pinch of red pepper flakes (for heat)
- 1 tbsp Chopped capers, olives, or a sprinkle of grated parmesan (for depth)
For Cooking
- 3 tbsp Olive oil or avocado oil (for pan-frying)
- Cooking spray (for baking)
Instructions
- Prepare the Salmon Drain the canned salmon well and remove any bones or skin if needed. If using fresh salmon, bake or grill it beforehand and flake into small pieces once cooled.
- Mix the Ingredients In a large bowl, combine salmon, egg, Dijon mustard, breadcrumbs (or almond flour), garlic, herbs, lemon zest, and seasoning. Add any optional ingredients (veggies, Greek yogurt, or hot sauce) if desired. Mix gently until everything comes together — the mixture should feel moist but firm enough to shape.
- Shape the Patties Divide the mixture into even portions and form into patties about ¾–1 inch thick. Place them on a parchment-lined tray and refrigerate for 10–15 minutes. This step helps the cakes firm up and hold together during cooking.
- Choose Your Cooking Methodo Pan-Fry: Heat oil in a skillet over medium heat. Once the oil is hot and glossy, cook patties for 3–4 minutes per side, turning once, until golden and crisp.o Bake: Place patties on a parchment-lined baking sheet, lightly spray with oil, and bake at 400°F (200°C) for 18–20 minutes, flipping halfway through for even browning.
- Check for Doneness Patties should be golden on both sides, firm to the touch, and cooked through. The inside should be moist and flaky.
- Serve and Enjoy Serve warm over greens with lemon juice, as a salmon burger with lettuce and yogurt sauce, or in a grain bowl with veggies and tahini dressing.
Notes
Tips & Variations
- Chill Before Cooking: Helps the patties firm up and prevents them from breaking apart.
- Don’t Rush the Sear: Always preheat your pan; hot oil gives the salmon cakes a crisp crust.
- Use a Heavy Pan: Cast iron or stainless steel holds heat better for an even sear.
- Make Mini Patties: Great for appetizers or party platters with dipping sauces.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet, oven, or air fryer until crispy again.
- Freeze: Layer patties with parchment and freeze for up to 1 month; thaw in the fridge before reheating.
Serving Ideas
- Over a salad with lemon vinaigrette.
- As a sandwich or slider with lettuce, tomato, and Greek yogurt sauce.
- In lettuce wraps with avocado for a low-carb lunch.
- With roasted potatoes and steamed veggies for dinner.