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Salmon cakes on a white plate with a slice of lemon.

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.

Course Appetizer
Cuisine American
Keyword salmon cakes
Prep Time 15 minutes
Cook Time 25 minutes
Inactive Time 15 minutes
Total Time 55 minutes
Servings 10 servings
Calories 192 kcal
Author Marjorie @APinchOfHealthy

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

  1. 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.
  2. Transfer salmon cake mixture to a bowl and cover with plastic wrap. Set in the fridge for 15 minutes to chill.
  3. 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.
  4. 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.
  5. Transfer cooked salmon cakes to a paper towel lined plate and let cool for 10 minutes before serving.

Make the Sauce

  1. 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).
Nutrition Facts
Salmon Cakes
Amount Per Serving
Calories 192 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 61mg20%
Sodium 785mg34%
Potassium 296mg8%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 11g22%
Vitamin A 341IU7%
Vitamin C 6mg7%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.