Simple Fresh Homemade Salmon Cake Patties Recipe
Next time you are craving a high protein meal that is totally satisfying without spending an hour in the kitchen, you have to try these homemade salmon cake patties. They are made with fresh salmon not canned so you get actual texture and clean flavor. The outside gets nice and crisp while the inside stays tender and flaky. And they hold together without turning into a breadcrumb hockey puck. Trust me, you will be making these easy pan-fried patties as a main dish on repeat. Full recipe card below.
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What are Salmon Cake Patties?
Salmon cakes are a lot like a crab cake but with salmon instead of crab. Like crab cakes, they have come a long way in their evolution of techniques and flavors. A really great recipe should have just enough breadcrumbs to hold it together without diluting the salmon flavor which should be the star of the show. The full list of ingredients should contribute to the salmon cake with seasoning, fresh flavor, binder, and acidity.
Ingredients
This easy salmon patties recipe uses a combination of fresh and pantry ingredients and is ready in 25 minutes! I will break down what I use and why and what ingredients will give you the best results.
Salmon Filets – I have used both fresh salmon filets and frozen salmon for this recipe and both work just fine. If you choose to use frozen, just thaw them in cold water first. If you use fresh salmon you will need to remove the salmon skin first. I am not a fan of canned fish so I have not tested this with canned salmon and do not recommend it in this recipe. The texture of fresh salmon is much different and has a richer taste than the often metallic taste of canned.
Panko Breadcrumbs – Breadcrumbs along with an egg act as the binder for these salmon cakes. I prefer panko vs regular breadcrumbs because they crisp up better when frying.
Egg – An egg will add moisture to the patties and help hold it all together.
Green Onions – Green onions add freshness and flavor to the salmon mixture and pair well with salmon. You can also use chives instead.
Old Bay Seasoning – This is a critical ingredient. Old Bay is a complex blend of 18 different spices that adds layers of seasoning that pair very well with seafood. Because Old Bay has salt and pepper in it, this is the only seasoning I use in this recipe making it very easy.
Lemon Juice – To balance out the salmon cakes and add some acidity I use fresh lemon juice. This is also a great way to cut some of the fat in the salmon.
Fresh Dill (optional) – If I am being honest, I am not a big fan of dill. It is very potent and can overpower a dish quickly. However, dill is often used in salmon cakes so feel free to add some if you like, but I skip this ingredient.
Avocado Oil – For pan frying I recommend using avocado oil because it has a neutral flavor and higher smoke point than olive oil.
Dipping – Homemade tartar sauce is classic, but try a lemon dill aioli, sriracha mayo (my favorite), or a yogurt based sauce for something different. A squeeze of fresh lemon over the top is sometimes all you need.
Shaping the Salmon Cakes
I find the smart way to mix the fish cakes is to use your hands with food safe gloves since you have to form the patties anyway. To ensure consistent sizing, I use my slider burger patty mold to make the patties.
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Simple Fresh Homemade Salmon Cake Patties Recipe
- Total Time: 25 minutes
Description
Next time you are craving a high protein meal that is totally satisfying without spending an hour in the kitchen, you have to try these homemade salmon cake patties. They are made with fresh salmon not canned, so you get actual texture and clean flavor. The outside gets nice and crisp while the inside stays tender and flaky. And they hold together without turning into a breadcrumb hockey puck. Trust me, you will be making these easy pan-fried patties as a main dish on repeat.
Ingredients
- 2 Fresh Salmon Fillets
- 1 Egg
- 1 tbsp Mayo
- 1/2 cup Panko Breadcrumbs
- 3 Sprigs Green Onion chopped
- 1 1/2 tsp Old Bay Seasoning
- Lemon Juice from 1/2 of a Lemon
- 2 tbsp Avocado Oil
Instructions
- If your salmon fillets have skin, use a sharp knife and cut the skin off each salmon fillet and discard.
- Chop each piece of fish into very small chunks.
- Add the diced salmon to a medium mixing bowl with the egg, mayo, panko, green onion, Old Bay, and lemon juice. Mix with your hands or a hand mixer until combined.
- Using your hands divide the salmon mixture into 8 equal size balls and shape them into 2 1/2 inch patties. I like using my slider burger mold for this.
- Pre-heat a large skillet over medium heat and add the avocado oil. You want hot oil before you add the uncooked patties.
- Place the salmon cakes in the pan and cook for 3-5 minutes or until golden brown. Then flip them over and cook the second side for another 3-5 minutes.
- Transfer cakes to a plate with paper towels to soak up any excess oil.
- Garnish with green onion, fresh dill, or lemon.
Equipment
Notes
Do not flip the salmon cakes more than once. This will prevent them from falling apart.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Entree
- Method: Frying, Stove Top
- Cuisine: American
Looking for more easy salmon recipes? Try my teriyaki salmon rice bowls, smoked salmon cream cheese spread, or my salmon tacos with pineapple mango salsa.
Looking for more easy dinner ideas? Try my Costco frozen wonton teriyaki ramen, spicy tilapia fish curry with coconut milk, fresh Mediterranean chicken smash tacos, or my shrimp Pad Thai with peanut butter sauce.
Storage
Leftover cooked salmon cakes can be stored in the fridge for 3 days in an airtight container.
When to Make Salmon Cake Patties
This easy recipe is in my monthly rotation of simple high protein dinners. It is ready in 25 minutes, made with fresh ingredients and pantry staples, and will leave you full and satisfied. It is perfect for busy weeknight dinners or as a fancy appetizer. Serve it with a side salad, a sweet potato, as a salmon burger, or on a bed of lemon pasta.
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