Fresh Salmon Cakes

Looking for an easy fresh salmon cakes recipe? These fish patties are fresh, simple, and delicious – perfect for a quick weeknight meal!

Salmon cakes, also known as salmon patties or salmon croquettes, are a classic comfort food made with either fresh or canned salmon. This version uses fresh salmon for the best texture and flavour, resulting in moist, tender cakes with crisp golden edges. Serve them with tartar sauce, lemon wedges, or your favourite dipping sauce for a restaurant-quality meal made right at home.

Growing up, my mum often made salmon patties with canned salmon and leftover mashed potatoes. They were affordable and filling, but not exactly my favourite. These fresh salmon cakes are a completely different experience. They are packed with flavour, have a great texture, and are a hit with my kids every time.

Fresh salmon cakes are an easy and versatile way to cook salmon, and they are also perfect for using up leftover fish. Simple enough for busy weeknights yet elegant enough for entertaining, this is a recipe you will want to keep in regular rotation.

Frequently Asked Questions

Ingredients & Substitutions

• Salmon – Fresh uncooked salmon is best, frozen salmon fillets work well too. Read above for more details. Wild salmon and Atlantic salmon are both great choices as they offer good flavour and are typically sustainably sourced.
• Breadcrumbs – Panko bread crumbs give the best texture and flavour. I have made these with regular unseasoned breadcrumbs too and that works well too. They are just better overall when made with panko though.
• Shallot – You can substitute with half of a medium sweet onion or a quarter of red onion if needed.
• Lemon – We just need the zest, you can omit if you like or replace with a tablespoon of lemon juice.
• Celery – The celery adds a bit of texture inside the patty which I really like. You can substitute with red pepper if you like, or just add in an equal amount of diced red bell pepper to the mix.
• Parsley – Feel free to substitute with fresh herbs of your choosing. Fresh dill or fresh cilantro works well here.
• Mayonnaise – Use REAL mayonnaise for the best flavour and results. If you prefer a whipped dressing, feel free to substitute with that.
• Oil – For frying use a neutral flavoured oil appropriate for frying like olive oil, avocado oil, or canola oil.
• Boost the flavour more:
  • For an extra burst of tangy flavour, you can add 1–2 tablespoons of capers to the salmon mixture.
  • Dijon mustard is another option if you are looking to boost the flavour.
  • Sprinkle a teaspoon of paprika into the salmon mixture for a subtle smoky flavour and a beautiful golden hue.
  • You can also add 1 clove of minced garlic to the salmon mixture for extra depth of flavour.

Tips for the Best Fresh Salmon Cakes

• Use fresh salmon when possible: It gives the best flavour and texture. Frozen fillets work too – just thaw completely and pat dry.
• Don’t overmix: Gently combine ingredients to keep chunks of salmon intact. Overmixing makes the patties dense.
• Shape evenly: Make patties about ½ inch thick so they cook evenly and hold together.
• Only flip once: Let them brown and cook for 4 – 5 minutes per side to get a crispy crust.
• Adjust binding if needed: If the mixture is too wet, add more breadcrumbs. If too dry, add a little extra mayonnaise.
• Cook in batches: Don’t overcrowd the pan – this ensures even browning.
• Serve immediately: They’re best hot and fresh, though leftovers can be stored or frozen.
• For a lighter option, you can bake the salmon cakes on a baking sheet at medium heat (around 375°F / 190°C) for 15–20 minutes, flipping halfway through, until golden and cooked through.

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Pan Fried Salmon Cakes

Yields: 4 Servings | Prep time: 15 Minutes | Cook time: 20 Minutes

Ingredients

• 1 pound (454 g) Salmon fillets, skinless
• 1 Cup Panko breadcrumbs
• 1 Shallot, diced
• 1 lemon, zested
• 1 Celery stalk, diced
• 2 tablespoons fresh parsley, minced
• 1/2 Cup Mayonnaise
• 1/2 teaspoon Salt
• 1 teaspoon Ground black pepper
• 2 Tablespoons Olive oil

Directions

1. Prepare the salmon: Dice the salmon fillets into ¼-inch cubes.
2. Mix the ingredients: In a large bowl, combine the salmon, panko breadcrumbs, shallot, lemon zest, celery, parsley, mayonnaise, salt, and pepper. Gently mix until just combined.
3. Form the patties: Shape the mixture into 12 ½-inch thick patties.
4. Heat the skillet: Place a large skillet over medium-high heat and add 1 tablespoon of olive oil.
5. Cook the first batch: Add half of the patties to the skillet. Pan-frying for 4–5 minutes per side, or until golden brown and cooked through. Remove to a paper towel-lined plate.
6. Cook the second batch: Add the remaining tablespoon of olive oil, then cook the rest of the patties in the same way.
7. Serve: Enjoy hot with tartar sauce, lemon wedges, or your favourite dipping sauce. Serve your salmon cakes with a zesty remoulade sauce for a restaurant-style finish. Squeeze a teaspoon or two of fresh lemon juice over the patties just before serving for a fresh, zesty finish that enhances the flavour of the salmon.

Continue to Content

Yield: 12 Patties

Fresh Salmon Patties

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Looking for an easy fresh salmon cakes recipe? These fish patties are fresh, simple, and delicious – perfect for a quick weeknight meal!

Print

Ingredients

• 1 pound (454 g) Salmon fillets, skinless
• 1 Cup Panko breadcrumbs
• 1 Shallot, diced
• 1 lemon, zested
• 1 Celery stalk, diced
• 2 tablespoons fresh parsley, minced
• 1/2 Cup Mayonnaise
• 1/2 teaspoon Salt
• 1 teaspoon Ground black pepper
• 2 Tablespoons Olive oil

Instructions

1. Dice the salmon fillets into 1/4 inch cubes.
2. In a large bowl, combine the salmon, breadcrumbs, shallot, lemon zest, celery, parsley, mayonnaise, salt, and pepper.
3. Shape the salmon mixture into 12 small patties, about 1/2 inch thick,
4. Heat a large skillet over medium-high heat. Add one tablespoon oil, then half of the patties.
5. Cook until the patties are golden-brown and cooked through, about 4-5 minutes per side.
6. If salmon cakes brown too quickly, reduce heat. Remove to a paper towel lined plate.
7. Pour in the remaining tablespoon of olive oil, then repeat cooking the rest of the patties.

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Nutrition Information:

Yield:

4

Serving Size:

3 Patties
Amount Per Serving: Calories: 365Total Fat: 29gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 12mgSodium: 647mgCarbohydrates: 22gFiber: 2gSugar: 3gProtein: 4g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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