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Salmon Cakes Recipe (Salmon Patties)

These salmon cakes are crisp on the outside with flavorful bites of flaked salmon and they always disappear fast! Make sure to serve with our homemade tartar sauce.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 13 to 14 salmon cakes
Calories: 157 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 1 lb fresh salmon filet*
  • Garlic Salt - I use Lawry's brand
  • black pepper
  • olive oil
  • 1 medium onion 1 cup finely diced
  • 1/2 red bell pepper diced
  • 3 Tbsp unsalted butter divided
  • 1 cup Panko bread crumbs Japanese Style crumbs
  • 2 large eggs lightly beaten
  • 3 Tbsp mayonnaise
  • 1 tsp Worcestershire sauce 
  • 1/4 cup minced fresh parsley

Instructions

    Cup of Yum
  1. Preheat Oven to 425˚F. Line a rimmed baking sheet with parchment or a silpat. Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min or just until cooked through (my thinner cut salmon was closer to 10 min). Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp.
  2. Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.
  3. In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 13-14 patties. It's easy to portion patties using a flat ice cream scoop then pressing them into 1/3 to 1/2" thick patties.
  4. Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 min per side or until golden brown and cooked through. If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.

Notes

  • *Note: Fresh salmon is best, but it can be substituted with leftover cooked salmon, or 14-15 oz of well-drained canned salmon, or three 5 oz salmon packets. If mixture is too moist to hold the patty shape, add more bread crumbs and if it is too dry, add an extra Tablespoon of mayo.

Nutrition Information

Calories 157kcal (8%) Carbs 5g Protein 9g (18%) Fat 11g (17%) Saturated Fat 3g (15%) Cholesterol 53mg (18%) Sodium 175mg (7%) Potassium 221mg (6%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 373IU (7%) Vitamin C 8mg (9%) Calcium 21mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 13to 14 salmon cakes

Amount Per Serving

Calories 157

% Daily Value*

Calories 157kcal 8%
Carbs 5g
Protein 9g 18%
Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 53mg 18%
Sodium 175mg 7%
Potassium 221mg 5%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 373IU 7%
Vitamin C 8mg 9%
Calcium 21mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.