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homemade salmon cake recipe

Homemade Salmon Cake Recipe: Quick and Flavorful

These homemade salmon cakes are an easy and delicious way to enjoy seafood. Made with fresh or canned salmon, herbs, and simple pantry ingredients, they’re crispy, savory, and great for weeknight dinners or make-ahead lunches. Serve them with a tangy dip or salad for a well-balanced meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Rest Time 5 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 400 g canned salmon or cooked fresh salmon, flaked
  • 1 large egg
  • 50 g breadcrumbs use gluten-free if needed
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 2 tablespoons finely chopped parsley
  • 1 small shallot, finely chopped
  • 1 garlic clove, minced
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons olive oil for frying

Method
 

  1. Prepare the mixture: In a mixing bowl, combine salmon, egg, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, parsley, shallot, garlic, salt, and pepper. Mix until well combined.
  2. Shape the cakes: Form the mixture into 6–8 patties of equal size.
  3. Chill (optional): Let the patties rest in the fridge for 5–10 minutes to firm up.
  4. Cook: Heat olive oil in a skillet over medium heat. Cook the salmon cakes for 4–5 minutes per side until golden brown and cooked through.
  5. Serve: Serve warm with a side salad, tartar sauce, or yogurt dip.

Notes

  • You can substitute canned salmon with leftover cooked salmon.
  • For gluten-free, use GF breadcrumbs.
  • Optional: Add chopped celery or bell pepper for extra crunch.
  • Can be baked at 180°C for 15–18 minutes for a lighter version.