My easy recipe for homemade Salmon Cakes are made with fresh salmon filets and lots of great herbs and seasonings! Your whole family is going to love this fresh, simple take on salmon.
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I am a big fan of a great appetizer, so I’m always looking for different ways to make restaurant-quality apps at home. This simple fresh salmon cake recipe is one of my favorites. Usually, you’ll see canned salmon in these kinds of recipes, but I’m just not that big of a fan. Using fresh salmon improves the flavor and texture of salmon cakes a lot, so you won’t be sorry you sprang for a fresh filet of salmon!
How to make Salmon Cakes at home
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this salmon cakes recipe, you will need the following ingredients:
- Eggs
- Panko breadcrumbs
- Mayonnaise
- Fresh parsley
- Shallots
- Dijon mustard
- Garlic powder
- Onion powder
- Kosher salt
- Black pepper
- Fresh salmon filet
- Avocado oil
If you are gluten-free, gluten-free breadcrumbs can easily be substituted for regular breadcrumbs. If you don’t have shallots, a small yellow onion can be used in place of shallot.
Cooking Salmon Cakes
Salmon Cakes are a simple recipe that can be made in just a few steps. Here is how to make it.
First, add the eggs, 3⁄4 cup of panko, mayo, parsley, shallot, dijon mustard, garlic powder, onion powder, 1 teaspoon salt, and pepper to the food processor.
Pulse to combine, and then add the cubed salmon.
Pulse again until the salmon is chunky and mixed with the other ingredients.
Transfer the salmon cake mixture to a bowl. Cover and place into the fridge for 15 minutes.
Form into 10 equally-sized patties. Place onto a parchment-lined baking sheet.
Fry the salmon cakes in hot oil until golden brown. Flip and fry the other side.
Place onto a plate lined with paper towels. Let sit for a few minutes while you mix up the sauce.
Add all the sauce ingredients to a bowl.
Mix to combine. Serve with the hot salmon cakes with slices of lemon for garnish.
Leftovers
Store leftovers in a paper towel-lined container that’s airtight. Store for 2-3 days, max. Reheat in an air fryer or a 325°F oven.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this recipe for salmon cakes! Let me know if you try it.
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Salmon Cakes
My easy recipe for homemade Salmon Cakes are made with fresh salmon filets and lots of great herbs and seasonings! Your whole family is going to love this fresh, simple take on salmon.
Ingredients
For the Salmon Cakes
- 2 large eggs
- 3/4 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1/2 cup fresh parsley approx. 1/2 bunch
- 1 shallot peeled and cut into large chunks
- 1 1/2 teaspoons dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons Kosher salt divided
- 1/4 teaspoon ground black pepper
- 1 pound fresh salmon filet skin removed (cut into 1” cubes)
- 3 tablespoons avocado oil
For the Sauce
- 3/4 cup mayonnaise
- 2 tablespoons lemon juice juice of 1/2 lemon
- 1/2 teaspoon garlic powder
- 1 small Persian cucumber chopped very finely
- 3/4 teaspoon Kosher salt
Instructions
Make the Salmon Cakes
- To a food processor, add the eggs, 3⁄4 cup of panko, mayo, parsley, shallot, dijon mustard, garlic powder, onion powder, 1 teaspoon salt, pepper and cubed salmon. Pulse until slightly chunky and well combined. My cuisinart food processor accomplished this in 30, 1-second pulses.
- Transfer salmon cake mixture to a bowl and cover with plastic wrap. Set in the fridge for 15 minutes to chill.
- Form 10-11 patties using a 1⁄4 cup scoop and flatten slightly so they are about 2-inches wide by 1⁄2” thick. Set onto a parchment-lined plate or baking sheet.
- Heat a large nonstick skillet over medium heat. Add 3 tablespoons of avocado oil and heat for 1-2 minutes. Place 4 salmon cakes into the pan at a time, leaving space in between them. Cook salmon cakes for 3-4 minutes per side until crispy and golden brown. Transfer cooked salmon cakes to a paper towel lined plate. Cook remaining 2 batches of salmon cakes as directed above.
- Transfer cooked salmon cakes to a paper towel lined plate and let cool for 10 minutes before serving.
Make the Sauce
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Mix all the sauce ingredients in a medium bowl. Serve with the salmon cakes and enjoy!
Recipe Notes
- I purposely add the cubed salmon as the last item to the food processor so that the other ingredients begin getting mixed first so that the salmon doesn’t overmix and become like a paste – since we want it slightly chunky.
- You can easily use gluten-free panko breadcrumbs for a gluten-free version!
- If you don’t have a food processor, you can easily chop the salmon very well with a sharp knife. Chop all the herbs/shallots and mix everything together in a bowl. The texture will be a bit different, but still delicious!
- I personally prefer 2 tsp Diamond Crystal Kosher salt in the patty mixture, but some people are more sensitive to salt than others. If you are one of those people, you can reduce the amount of salt by half.
- I always use Diamond Crystal Kosher salt. This recipe will not work the same with Morton Salt (highly advised against for measurement purposes).
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