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Home » Recipes » Seafood Recipes

Salmon Cakes Recipe

Published: Oct 7, 2020 · Modified: May 26, 2025 by Chef Dennis Littley

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This is my delicious salmon cakes recipe made with fresh salmon. It is moist, flavorful, and delicious. Of course, you can make salmon cakes with canned salmon but after one bite you’ll never go back to the canned version.

Two salmon cakes on a white plate with lemon circles.


 

Don’t confuse my salmon patties with fish cakes. Think more along the lines of crab cake sliders or Maryland crab cakes made with salmon. Actually, I use the same basic recipe as my Famous Crab Cakes and Crab Imperial.

If you have someone in your household that doesn’t like salmon, I promise that this is the recipe that could turn them into salmon lovers. It really is that delicious!

Table of Contents:
  • Which Salmon is the Best to Eat?
  • Ingredients
  • How to Make Salmon Cakes
  • Do I have to cook the salmon to make them?
  • Do I have to add onions and peppers to my salmon patties?
  • Do I have to fry them?
  • How to make Remoulade Sauce
  • Recipe FAQs
  • More Salmon Recipes You’ll Love!
  • Recipe: Salmon Cakes Recipe

Which Salmon is the Best to Eat?

When I found Pacific Northwest Salmon, everything changed! I’m not sure why those flavors agreed with my taste buds, but I’ve been enjoying salmon, sauteed, roasted, blackened and on salads since discovering this healthier version of salmon.

I say healthier because it’s wild-caught (not farm-raised) from the pacific northwest waters where the better varieties of salmon can be found. Sockeye and coho have been the two that I’ve tried with Sockeye being my favorite because of the less fishy flavor and beautiful color.

Wild Alaskan salmon is all wild-caught. They spend most of their lives in open waters and generally have very low levels of toxins.

Coastal and farmed salmon, depending on the type of fish and meal they are fed, may have higher levels of toxins. The Environmental Defense Fund lists farmed Atlantic salmon as an “Eco-Worst” choice and recommends people eat no more than 2 servings a month due to high PCB levels.

Ingredients

The ingredients to make recipe.

Let’s start by gathering the ingredients we need to make Salmon Patties. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.

Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

How to Make Salmon Cakes

Follow along with my easy directions to see how to make salmon cakes in your own kitchen.

Prepared salmon on a sheet pan ready to bake.

The first step is cooking the salmon fillets.

Coat the salmon fillet with a little olive oil and season it with sea salt and black pepper before cooking.

*Make sure to undercook the salmon a little. I cooked my salmon for 14 minutes at 350 degrees and it turned out well.

Do I have to cook the salmon to make them?

For my recipe, you do need to cook the salmon. I have seen raw salmon used for salmon burgers, but this is an entirely different recipe.

You don’t always need to use fresh salmon as this is a great recipe for leftover salmon.

Ingredients mixed together in glass bowl.

When the salmon has completely cooled, flake the pieces into a large bowl. Add in the chopped onion, roasted red pepper, and chopped parsley. If you like fresh dill that would be the one fresh herb I would add to the salmon cakes.

Gently mix and return to the refrigerator until needed.

Imperial sauce in a glass bowl.

Add the mayonnaise, dijon mustard, old bay seasoning, lemon juice, Worcestershire sauce, hot sauce, and egg to a medium bowl. Mix the ingredients together until well blended.

This is the imperial sauce, which is used as a binder and adds flavor to the salmon cakes.

Imperial sauce and bread crumbs added to bowl of salmon mixture.

Add the imperial sauce and bread crumbs to the salmon mixture and mix together until well blended.

Try not to break up the salmon too much. (if the mixture looks too wet you can add additional bread crumbs).

Cover the mixture and allow it to chill in the refrigerator for 30 minutes to an hour. This will help you shape the salmon into cakes more easily.

*I use an ice cream scoop to portion my salmon patties.

Do I have to add onions and peppers to my salmon patties?

No, you don’t. These are your salmon patties and should be made with ingredients you enjoy eating.

While the onions do add flavor, the roasted red peppers are more for color.

lightly breaded formed salmon cakes

After shaping the salmon cakes, dredge the cakes in bread crumbs. Seasoned, unseasoned or panko, it’s your choice.

sauteed salmon cakes on sheet pan

When all your salmon patties are ready, it’s time to fry them up to a nice golden brown. *Allow the cakes to drain for a few minutes on paper towels or a wire rack.

Then place the salmon patties on a baking sheet lined with parchment paper and bake for 20 minutes at 350 degrees or until an internal temperature of 165 degrees F has been reached.

Do I have to fry them?

No, you don’t. You can bake them in the oven (with or without the breadcrumb coating). If you’d rather bake the cakes, 350 degrees for 20-25 minutes should do the trick.

And you can also use an Air-Fryer to cook up these delicious salmon cakes.

two salmon patties on a white plate with lemon circles

This is definitely the best salmon pattie recipe I’ve tried, I like to make up a big batch and freeze them after browning them. Having salmon cakes in the freezer makes this dish the perfect meal for busy weeknights.

Serve the salmon cakes with lemon wedges and your favorite sides and watch the smiles around the dinner table!

How to make Remoulade Sauce

Remoulade sauce in glass bowl.

Remoulade is my sauce of choice for salmon patties aka salmon cakes. It’s easy to make and although it’s basically just a fancy tartar sauce, it makes quite the impression.

The ingredients can vary according to your taste, using horseradish and even Greek yogurt to change the flavors. You’ll see some remoulades that contain chili sauce, I listed that as optional and didn’t use it in my version because mama doesn’t like it that way.

Recipe FAQs

How do I keep salmon patties from falling apart?

The important ingredient when making salmon patties is the binder which should include eggs. I use an imperial sauce as the binder for my salmon cakes. The amount of the extender, (bread crumbs or cracker crumbs) is important. Use too much and the salmon patties will fall apart; use too little and they will not bind together. It’s important to follow the recipe instructions and amounts.

What should I serve with Salmon Cakes?

I like to serve rice with my salmon cakes, but roasted potatoes are also a good choice. A tossed salad or a green vegetable, such as green beans, spinach, or asparagus are also good choices. And of course, you can go old school and serve mac and cheese, stewed tomatoes, and cole slaw.

Can I freeze salmon patties?

Yes, you can. I like to saute the salmon cakes to give them a nice color, then freeze them on a tray. Once completely frozen I place them in a ziplock bag and save them for nights I don’t feel like cooking. Frozen, can last about two months in the freezer.

More Salmon Recipes You’ll Love!

  • northwest, coho
    Blackened Salmon with Gorgonzola Cream Sauce
  • crispy browned Irish whiskey salmon with a lemon wedge on a white platter
    Irish Whiskey Salmon wrapped with Smoked Salmon
  • overhead view of marinated grilled salmon with lime slices on top sitting on a bed of wilted spinach on a white platter
    Easy Marinated Grilled Salmon
  • overhead view of pan seared seasoned salmon with mango salsa on a bed of rice on a white plate
    Pan-Seared Seasoned Salmon with Mango Salsa

how to make salmon cakes

Salmon Cakes Recipe

Chef Dennis Littley
Perfect for a weeknight meal, these salmon patties are easy to make and oh so delicious!  Why not make a bunch and freeze them for another night,
4.96 from 45 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Entree
Cuisine American
Servings 4
Calories 402 kcal

Ingredients
 
 

  • 16-20 ounces fresh salmon I used Pacific wild caught Sockeye
  • ½ cup diced onion sweet or red is preferable
  • ¼ cup diced roasted red peppers or raw red peppers
  • 1 tablespoon finely chopped Italian parsley
  • ½ cup bread crumbs more if needed. Seasoned, unseasoned or panko.
  • 1 teaspoon old bay seasoning
  • 2 tablespoons mayonnaise
  • 1 tablespoon dijon mustard
  • 1 large egg
  • squeeze of fresh lemon
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon hot sauce optional
  • vegetable oil to saute the salmon cakes

Remoulade Sauce

  • ¼ cup mayonnaise
  • 1 teaspoon dijon mustard
  • 1 tablespoons chili sauce optional
  • ⅛ teaspoon hot sauce optional
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon Worcestershire sauce
  • 1 scallions chopped
  • ½ tablespoon chopped fresh parsley
  • 1 tablespoon chopped green olive
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon capers chopped

Instructions
 

  • Preheat the oven to 350 degrees
  • place salmon skin side down on a baking dish. Brush salmon with olive oil ( do not salt salmon). Add a little water to the pan and roast salmon for 12-14 minutes. Salmon should be just barely cooked, so it stays moist.
  • Remove from the oven and allow it to cool for about 10 minutes then cover and chill until salmon is completely cooled.
  • When salmon has completely cooled, flake the pieces into a small bowl, add in chopped onion, roasted red pepper, and chopped parsley. Gently mix and return to the refrigerator until needed.
  • In another bowl add mayonnaise, mustard, old bay, lemon, Worcestershire, hot sauce and egg. Mix ingredients together until well blended. This is the imperial style sauce that you will use as a binder.
  • Add imperial sauce and bread crumbs to salmon mixture and mix together until well blended. Try not to break up the salmon too much. (if the mixture looks too wet you can add little additional bread crumbs)
  • Cover mixture and chill in the refrigerator for 30 minutes. Shape into salmon cakes.
  • Dredge the salmon patties in breadcrumbs.
  • heat a frying pan, add olive oil and gently place the salmon patties into saute pan and cook on both sides (about 2-3 minutes per side) until they are a nice golden brown.
  • Place the salmon patties on a baking sheet lined with parchment paper and bake for 20 minutes at 350 degrees or until an internal temperature of 165 degrees F has been reached.

Remoulade Sauce

  • mix all the ingredients together and allow to sit for an hour or longer to build the flavors.

Nutrition

Calories: 402kcalCarbohydrates: 16gProtein: 27gFat: 25gSaturated Fat: 4gCholesterol: 112mgSodium: 627mgPotassium: 653mgFiber: 2gSugar: 4gVitamin A: 391IUVitamin C: 9mgCalcium: 58mgIron: 2mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.96 from 45 votes (35 ratings without comment)

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    Recipe Rating




  1. Ashley says

    March 07, 2019 at 2:02 pm

    We ate salmon cakes all the time growing up! I have yet to try to make them as an adult. Maybe it’s time I try!

    Reply
  2. Amber Myers says

    March 07, 2019 at 1:33 pm

    5 stars
    These look fabulous! I’m pretty sure my family would like them. They are big on seafood.

    Reply
  3. Tasheena says

    March 07, 2019 at 12:52 pm

    5 stars
    Salmon cakes are a favorite in my home. We typically have them with grits. Looking forward to trying this recipe.

    Reply
  4. Melanie says

    March 07, 2019 at 12:33 pm

    Salmon cakes are one of my favorite easy dinner ideas. I wish that my kids liked them as much as I do.

    Reply
  5. Sarah Bailey says

    March 07, 2019 at 11:05 am

    I absolutely LOVE salmon so this idea seems like it would be right up my street, I could just imagine what the taste like now yum!

    Reply
  6. Tamara says

    March 07, 2019 at 10:50 am

    One of my favorite things to make and eat. I will have to try your recipe with all the extra spices. I watch the Orlando channels and maybe I will see you.

    Reply
  7. Melissa Chapman says

    March 07, 2019 at 10:41 am

    Those salmon cakes look great and a tasty way to enjoy the fish. I will try this recipe next time I am buying salmon.

    Reply
  8. Jeanette says

    March 07, 2019 at 9:16 am

    You had me at easy and delicious! I am all over anything that is easy to make! We love salmon cakes anyway but if I can make them easier I’m all for it.

    Reply
  9. candy says

    March 07, 2019 at 8:45 am

    Red salmon is actually the best tasting. Pink is not the first choice. We have caught and canned many a salmon. Enjoy making fresh salmon cakes.

    Reply
  10. Maria says

    September 19, 2017 at 4:52 pm

    Salmon patties are one of my absolute favorite easy, healthy dinners!!

    Reply
  11. Christy says

    December 17, 2015 at 1:20 am

    Alaska wild caught sockeye salmon is the best. Once you have had good salmon the rest just are not worth buying. The taste is so much better. I like that your recipe has mustard in it.I look forward to trying it 🙂

    Reply
    • Chef Dennis Littley says

      December 17, 2015 at 8:03 am

      I hope you enjoy my recipe Christy, thanks for stopping by!

      Reply
  12. Nancy says

    August 31, 2015 at 3:43 pm

    I’ll have to give this a try! I love seafood but as much as I’ve tried to like fresh salmon, I can barely swallow it. I have had smoked salmon in a chowder but that’s about it.

    Reply
    • Chef Dennis Littley says

      August 31, 2015 at 4:15 pm

      Nancy, these are so flavorful they may just be a salmon you can eat. Also try the remoulade, they go great together! My other suggestion for salmon is blackened with a bleu cheese cream sauce…..yum!

      Reply
  13. Larry says

    August 14, 2015 at 11:33 pm

    Sounds fantastic Chef.

    Reply
    • Chef Dennis Littley says

      August 15, 2015 at 8:34 am

      Thanks Larry, I’ll definitely be making these again!

      Reply
  14. Lisa says

    August 14, 2015 at 10:26 am

    Can’t wait to try this recipe. I too used to try to eat salmon. Then I went to Seattle last month. What a difference it made. I ate Salmon so many different ways while there – and realized I should only buy Pacific Northwest Salmon going forward.

    Reply
    • Chef Dennis Littley says

      August 15, 2015 at 8:36 am

      I can’t believe there is that much difference in the flavor Lisa. I never thought I’d enjoy salmon before trying the pacific varieties.

      Reply
  15. Carolyn @ Cabot Cheese says

    August 13, 2015 at 9:49 pm

    Thanks for sharing salmon burger tips….one of my favorite types of burgers. Great suggestions for remoulade…especially with Greek-style yogurt!~Carolyn

    Reply
    • Chef Dennis Littley says

      August 15, 2015 at 8:32 am

      They were delicious Carolyn, and I’m looking forward to trying a remoulade using Greek Yogurt

      Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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