Salmon cakes are a staple in my Southern kitchen because they are extremely flavorful, easy to make, and can be whipped up from ingredients that I already have on hand. Salmon cakes made from canned salmon are wonderful and convenient, but there’s something special about salmon cakes made from fresh salmon. So head to your local seafood market or grocery store and pick up a couple of portions of fresh salmon then join me in the kitchen to make this recipe for yourself.
Your grocery list
Produce
- Parsley
- Green onion
Dairy
- Eggs
Baking & Pantry Items
- Olive oil
- Old Bay seasoning
- Sea salt
- Garlic powder
- Mayonnaise
- Panko breadcrumbs
Meat & Deli
- Fresh salmon fillets
Equipment/tools you’ll need
- Baking sheet
- Mixing bowls
- Measuring cups/spoons
- Fork (for flaking the salmon)
- Large frying pan
- Paper-towel lined plate
What is a salmon cake?
A salmon cake is a type of dish made from salmon that is formed into a patty or cake shape and then cooked. It typically includes ingredients such as onions, garlic, bread crumbs, eggs, and seasonings that are mixed with fresh or canned salmon before being formed into patties and sauteed in a pan. Salmon cakes can be served with homemade tartar sauce and are a tasty and affordable alternative to crab cakes. There are different recipes available for salmon cakes, including those made from fresh salmon, canned salmon, or leftover cooked salmon.
Making salmon cakes from fresh salmon: an overview
Bake the salmon
- Preheat the oven to 375°F (190°C).
- Drizzle the salmon with 1 tablespoon of olive oil and season with garlic salt and black pepper. Bake the salmon in the oven for 10-15 minutes or until cooked through. Remove from the oven and let it cool.
Prepare salmon mixture and patties
- Once cooled, flake the salmon with a fork and remove any bones and skin.
- In a large mixing bowl, combine the cooled, flaked salmon, minced onion, garlic, and herbs, 1 cup bread crumbs, 2 beaten eggs, 2 tablespoons mayonnaise, 1 tablespoon Worcestershire sauce, Old Bay and salt to taste.
- Mix well until all ingredients are evenly distributed.
- Form the mixture into 6-8 patties, about 3 inches in diameter.
Fry the salmon cakes
- Heat 4 tablespoons of avocado oil in a large skillet over medium-high heat. Add the salmon cakes to the skillet and cook until golden brown and crispy, about 3-4 minutes per side.
- Drain on a paper-towel lined plate.
- Serve the salmon cakes with homemade tartar sauce or on a bed of mixed greens with a lemon vinaigrette dressing. Enjoy!
Tips and tricks for making delicious salmon cakes
When making salmon cakes from fresh salmon, there are a few tips and tricks to keep in mind.
- It’s important to use fresh salmon that is free of bones and skin. You can also use leftover or canned salmon if fresh salmon is not available.
- Use a food processor to mince the onion, garlic, peppers, and any other aromatics. The smaller pieces will spread more evenly throughout the salmon cake mixture.
- Give the mixture 5-10 minutes to chill and come together. The breadcrumbs in the mixture will absorb excess liquid and help bind the cakes together better.
- We aren’t deep frying them, so any oil will work in a pinch; however, since you can use more flavorful oils for shallow pan frying, this is a perfect time to experiment with frying with coconut oil, avocado oil, or olive oil. Vegetable, canola, and peanut oil also work.
- Make sure to use a paper towel-lined plate to drain the salmon of excess oil.
- Finish them with an extra spritz of fresh lemon juice.
Ways to make salmon cakes your own
There are many ways to make your salmon cakes unique and switch up the flavor. Here are a few ideas to get you started:
- Add some spice by incorporating chili flakes or cayenne pepper into the mixture.
- Experiment with different herbs such as parsley, cilantro, or basil to add some freshness to the cakes.
- For a more savory flavor, try adding some diced bacon or pancetta to the mixture.
- Make the cakes more tangy by adding some capers or pickles to the mixture.
- Swap out the Old Bay seasoning for a different spice blend like Cajun or Italian seasoning.
- Consider using different types of salmon, such as sockeye or coho, for a different taste.
Ways to enjoy fresh salmon cakes
There are many ways to enjoy salmon cakes. They can be served as a main dish or as a side dish. One popular way to serve them is with homemade tartar sauce, which can be made with mayonnaise, pickles, capers, and lemon juice.
Another option is to serve them on a bed of mixed greens with a lemon vinaigrette dressing.
Additionally, salmon cakes can be served with a side of roasted vegetables, quinoa, or a salad.
Try adding the salmon cake to a sandwich or in a taco.
Salmon Cakes made with Fresh Salmon
Equipment
- Baking sheet
- Mixing bowls
- Fork (for flaking the salmon)
- Measuring cups/spoons
- Large frying pan
- Paper-towel lined plate
Ingredients
- 1 pound fresh salmon fillet
- 1 tablespoon extra-virgin olive oil
- 1/4 cup minced onion
- 3 cloves of garlic finely minced
- 1 tablespoon of Old Bay
- 1/2 teaspoon black pepper
- 1 cup bread crumbs
- 2 beaten eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
- Salt to taste
- 4 tablespoons avocado oil for frying
Instructions
Bake the salmon
- Preheat the oven to 375°F (190°C).
- Drizzle the salmon with 1 tablespoon of olive oil and season with garlic salt and black pepper. Bake the salmon in the oven for 10-15 minutes or until cooked through. Remove from the oven and let it cool.
Prepare salmon mixture and patties
- Once cooled, flake the salmon with a fork and remove any bones and skin.
- In a sauté pan, heat some olive oil over medium-high heat. Add the minced onion, red pepper, and celery and cook until they are soft and translucent, about 5 minutes.
- In a large mixing bowl, combine the cooled, flaked salmon, minced onion, garlic, and herbs, 1 cup bread crumbs, 2 beaten eggs, 2 tablespoons mayonnaise, 1 tablespoon Worcestershire sauce, Old Bay and salt to taste.
- Mix well until all ingredients are evenly distributed.
- Form the mixture into 6-8 patties, about 3 inches in diameter.
Fry the salmon cakes
- Heat 4 tablespoons of avocado oil in a large skillet over medium-high heat. Add the salmon cakes to the skillet and cook until golden brown and crispy, about 3-4 minutes per side.
- Drain on a paper-towel lined plate.
Notes
- Minced bell pepper or jalapeño pepper can be added to the mixture for another layer of flavor
