Salmon Cakes

Tested & Perfected Recipes

Made from fresh salmon and dill, these salmon cakes are as elegant as crab cakes but so much more affordable to make.

salmon cakes

When I told my friend Betsy Goldstein (superb cook, food lover, and Once Upon a Chef right hand) about these salmon cakes, she said, “Hmmm…I think I’ll wait until some of the reviews roll in to try those.” I laughed because I knew immediately that she was thinking of the salmon cakes made from canned salmon that many of us grew up on.

I promise – these are an entirely different dish! Made from fresh raw salmon and seasoned with Old Bay (naturally…I’m a proud Marylander), they’re as elegant as crab cakes but much more affordable to make. You can throw them together on a busy weeknight or serve them to company. And, as a bonus, they can be made entirely ahead of time and reheated. I love them best atop a green salad with a dollop of tartar sauce, but they’re also delicious alongside rice pilaf and a vegetable.

What you’ll need to Make Salmon Cakes

ingredients for salmon cakes

How to Make Salmon Cakes

To begin, finely dice the salmon into 1/4-inch pieces (or smaller). It’s important that the pieces are not too large or the cakes won’t bind together easily.

chopping salmon to make salmon cakes

Set the salmon aside and, in a large bowl, combine the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper.

mayonnaise and seasoning in bowl for making salmon cakes

Whisk to combine.

whisked mayonnaise and seasoning for salmon cakes

Add the diced salmon, ¼ cup of the panko, the scallions, the celery, and the dill.

chopped salmon, herbs and sauce in bowl for salmon cakes

Gently mix until uniformly combined.

mixing ingredients for salmon cakes

Place the remaining 1 cup of panko in a shallow dish or pie plate.

coating salmon cakes with panko

Using a 1/3-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high. Place the salmon cake into the reserved panko and gently coat it all over in crumbs.

coating salmon cakes with panko

Repeat with the remaining mixture to form about 9 cakes. (At this point, you can refrigerate the salmon cakes for up to a few hours before cooking, if you’d like.)

salmon cakes on a plate ready to pan fry

Heat the oil in a medium nonstick skillet over medium-high heat until shimmering. Place the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes.

frying salmon cakes

Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more. Reduce the heat to medium if the cakes are browning too quickly.

frying salmon cakes

Transfer cakes to a paper towel–lined plate to drain. Repeat with the remaining cakes (no need to change the oil).

draining salmon cakes on a paper towel

Serve the salmon cakes warm with tartar sauce and enjoy!

salmon cakes on a plate with salad greens

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Salmon Cakes

Made from fresh salmon and dill, these salmon cakes are as elegant as crab cakes but so much more affordable to make.

Servings: 9 cakes
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes


For the Salmon Cakes

  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice, from 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1-1/4 lb skinless salmon fillet, finely diced into 1/4-inch pieces (see note)
  • 1-1/4 cups panko bread crumbs, divided
  • 1/4 cup thinly sliced scallions, from 3 to 4 scallions
  • 1/3 cup finely diced celery, from 2 stalks
  • 2 tablespoons finely chopped fresh dill
  • 1/2 cup vegetable oil
  • Salad greens, tartar sauce and/or lemon wedges, for serving (see note)


  1. In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper. Add the diced salmon, ¼ cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined.
  2. Place the remaining 1 cup of panko in a shallow dish or pie plate. Using a 1/3-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high. Place the salmon cake into the panko and gently coat it all over in crumbs. Repeat with the remaining mixture to form about 9 cakes. (At this point, you can refrigerate the salmon cakes for a few hours until ready to cook, if you'd like.)
  3. Heat the oil in a medium nonstick skillet over medium-high heat until shimmering. Place half of the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes. Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more. Reduce the heat to medium if the cakes are browning too quickly. Transfer cakes to paper towel–lined plate to drain. Repeat with the remaining cakes (no need to change the oil). Serve warm.
  4. Note: If buying a skin-on salmon fillet, purchase 1-1/3 pounds of fish to yield 1-1/4 pounds of fish after skinning.
  5. Make-Ahead: The salmon cakes can be fully cooked and refrigerated up to several hours ahead of time. To reheat: preheat the oven to 350°F and line a baking sheet with aluminum foil. Place the salmon cakes in the oven and cook until crisp on the exterior and warm throughout, 10 to 15 minutes. The cakes may also be frozen for up to 3 months; defrost in the refrigerator before reheating.
  6. To make a quick tartar sauce: Whisk together 1 cup mayonnaise (best quality such as Hellmann's or Duke's), 1-1/2 tablespoons sweet pickle relish, 1 teaspoon Dijon mustard, 1 tablespoon minced red onion, and 1-1/2 tablespoons lemon juice. Add salt and freshly ground black pepper, to taste.
  7. To make a vinaigrette for the salad: Whisk together 1 small minced garlic clove, 1 tablespoon finely chopped shallots, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1-1/2 tablespoons real maple syrup, 2 teaspoons Dijon mustard, 2 tablespoons red wine vinegar, and 6 tablespoons vegetable oil.

Pair with

Nutrition Information

Powered by Edamam

  • Serving size: 1 salmon cake
  • Calories: 280
  • Fat: 22 g
  • Saturated fat: 3 g
  • Carbohydrates: 6 g
  • Sugar: 0 g
  • Fiber: 0 g
  • Protein: 14 g
  • Sodium: 222 mg
  • Cholesterol: 37 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • I made these for dinner tonight and they were excellent! Another very tasty recipe Jennifer! Thanks for sharing the recipe! The only change I made was to cook them in an air fryer. I cooked them at 400 degrees for 5 minutes a side. It was a little tricky but it worked.
    Thanks again for another foolproof recipe!

    • — Jim on August 22, 2019
    • Reply
  • Hi! I was wondering if I could grill these? Thank you!

    • — Julia on August 10, 2019
    • Reply
    • Hi Julia, Unfortunately, I think these would fall apart on the grill. Sorry!

      • — Jenn on August 11, 2019
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  • Oh my goodness, these are so good! I had the fishmonger skin it at the store and had no problem finely chopping it at home. I have two questions if you would be so kind. First, why only good in the freezer for a month? I would like to make them in bulk! Second, I do not like tartar sauce. Could you suggest an alternative aïoli that you think would pair nicely? Thanks so much! By the way, I have your book and I love it!

    • — Julia on July 16, 2019
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    • So glad you enjoyed these, Julia! I actually think it would be fine to freeze them for up to three months and have updated the recipe with that. Also, I think these would be tasty with garlic aioli. This one looks easy and gets positive reviews. (Please keep in mind that I haven’t tried it myself.)

      • — Jenn on July 18, 2019
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      • Thanks so much Jenn! Which garlic aïoli? Am I missing something?

        • — Julia on July 18, 2019
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        • Oops – I forgot the link!! And coincidentally, after I replied to your question, I realized I had a recipe for aioli (with my tilapia fingers) that you could use. Sorry about that! 🙂

          • — Jenn on July 19, 2019
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  • I think these are the best fish cakes I’ve ever had! I have made them a number of times now and always get lots of compliments, especially as fish cakes are normally more potato than fish. If anyone is like me and doesn’t have access to Old Bay seasoning, I use the below for this recipe: 1) almost full teaspoon of celery salt, 2) big pinch paprika, 3) big pinch black pepper, 4) pinch mustard powder, and 5) pinch of cayenne pepper. I have found this to work very well. Most of the copycat Old Bay recipes I found have a million ingredients and I don’t have it all. Thanks for sharing this recipe, Jenn!

    • — Selina on June 25, 2019
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  • These taste amazing! But, they don’t look as pretty as yours! Things I changed – used almond flour instead of panko, AND forget to separate it, so all the flour was mixed into the cakes. And, I could not find Old Bay, maybe because of the recent crawfish boil craze, so I made my own.

    • — Nancy on June 20, 2019
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  • Can these be made with something other than mayo. I hate mayo.

    thank you

    • — Cathleen I Christian on May 16, 2019
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    • Hi Cathleen, I think you could get away with using Greek yogurt here. But because Greek yogurt has some tang to it, I’d suggest omitting the lemon juice. Please LMK how they turn out!

      • — Jenn on May 16, 2019
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      • Any replacement for mayonnaise? We dont have mayo 🙁

        • — Noel on September 4, 2019
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        • Hi Noel, I think you could get away with replacing the mayo with Greek yogurt. But because Greek yogurt has some tang to it, I’d suggest omitting the lemon juice. Please LMK how they turn out!

          • — Jenn on September 4, 2019
          • Reply
  • I served these for my mom today for Mother’s Day lunch along with Jenn’s Grilled Asparagus Salad with Lemon & Feta and her Baileys Cheesecake-Marbled Brownies with vanilla ice cream and sliced strawberries for dessert. The meal was a big hit. I bought the salmon at Whole Foods yesterday afternoon and had them skin it for me and when I got home I made the salmon cakes and put them in the coldest part of my refrigerator on ice packs. This morning I sauteed the salmon cakes which stayed together and looked as good as the pictures. I also made the rest of the meal. When we got to my mom’s apartment I reheated the salmon cakes for 10 minutes as directed, tossed the greens with the dressing, and served the salmon cakes on the greens with tartar sauce on the side. We all had tartar sauce but there was lots of it left over so next time I will make 1/2 – 3/4 of a recipe.

    • — Carol Frampton on May 12, 2019
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  • Hi Jen
    I am unable to get Old Bay seasoning here in Australia. I note that a number of your recipes use it. Can you suggest an alternative?
    Thanks in anticipation.

    • — Jean Moran on May 10, 2019
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  • Wow! This recipe was loved by my entire family. My husband said he likes them even better than crab cakes and he is generally not a big fan of salmon. The salad dressing was super delicious too. Thanks for another crowd pleasing recipe!

    • — Alyssa on May 9, 2019
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  • Jenn, these look absolutely delicious and I’m going to make tonight. I was wondering if you think it could possibly work to broil or bake these instead of frying.
    Thanks for your wonderful website – you inspire me!

    • — Sharon Irwin on May 9, 2019
    • Reply
    • Hi Sharon, While I like these best pan-fried, you can get away with cooking them in the oven. I’d use a combination of baking and broiling; bake them in a 350-degree oven on a lightly greased baking sheet for about twenty minutes, or until hot (and it’s not necessary to flip them), then slide them under the broiler for about a minute to get them golden brown on top. So glad you like the website!

      • — Jenn on May 9, 2019
      • Reply
  • These were the talk of my Supper Club. I received RAVE reviews! Just follow the directions precisely and you will not be disappointed. I tripled the recipe and did all the chopping the day before to save time. All I had to do was take the chopped salmon, celery, and onions out the next day and put them all together. I fried the cakes just before Supper Club and garnished the platter with sprigs of dill. They were absolute perfection and looked so appetizing. I also made the homemade tartar sauce which was equally amazing. Thank you, Jenn, for another amazing recipe!

    • — Debbie Jarvis on May 6, 2019
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  • These are delicious! My family raved about them. They are as good as crab cakes, if not better and I am fussy about my crab cakes. Thank you for a delicious recipe.

    • — Cheryl on April 22, 2019
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  • This was my first time making or eating salmon cakes and they came out great! I left out the dill and celery – dill because I didn’t have any and celery because I personally don’t like it. I also gave half of them to a friend who is a fan of salmon cakes and also quite the food critic, and he loved them. It’s a very simple recipe that doesn’t require much except dicing salmon and making the mixture into discs. Dicing the salmon was a bit tricky cause of the texture and it was quite a sticky process overall, but it was worth it in the end! Oh and I added some extra seasoning and some finely chopped habenero pepper since I like spicy food. Fantastic recipe and definitely one for the books!

    • — Ibi on April 19, 2019
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  • Best salmon cake recipe I have ever used. Made it today and it was great. I used canned salmon instead of fresh salmon.

    • — Rachel M on April 19, 2019
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  • I try to serve salmon or fish once a week; these were so tasty and even better left over for lunch the next day. A bit hard to flip successfully. The final six turned out better than the first two, but then again, I made them and put them directly into the pan without refrigerating. I made the tartar sauce with dill pickle relish, since that is what I had on hand. Delicious! I will definitely make these again.

    • — Laurie Head Atkinson on April 16, 2019
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  • We eat salmon once a week and this was a really nice way to change things up. Although very good, the presentation was not as nice as your photos. They didn’t bind as well and from your notes I gather I didn’t chop the salmon as finely as I should have. I’m definitely making these again but wondering if I could use a food processor to chop the salmon to a finer consistency?

    • — A. Lo on April 15, 2019
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    • Yes, definitely – I’ve tried it and it works well. Just be careful not to process it too much.

      • — Jenn on April 16, 2019
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  • I made these salmon cakes using cooked salmon leftover from previous night’s dinner. I weighed the salmon and had exactly 3/4 of a pound, so I cut the recipe in half. Unfortunately, as I was making the patties they just were not holding together. I also had trouble getting the panko crumbs to adhere to the salmon cakes. I considered adding an egg or more mayo but because recipes from Once Upon a Chef have NEVER failed me I decided to stick with the recipe but refrigerate for 30 minutes before frying (as I typically do for crab cakes). Oh well, they fell apart while cooking. I have to assume it was because I used cooked, rather than raw salmon as per the recipe. Since the salmon cakes fell apart during frying. Even eating our salmon cakes in pieces they were still delicious, so may may give it another try with raw salmon.

    • — Vivian on April 13, 2019
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  • These were lovely, held together well. I did not have Old Bay seasoning and so substituted Emeril’s Cajun seasoning with tasty results. Will make these again.

    • — Dixie Wehmeyer on April 11, 2019
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  • I grew up with salmon cakes on Fridays. Our kids ate them and now our grandkids also. Since we are usually two for dinner I wanted to find a freezer friendly dish and this one is perfect.

    Thanks so much – enjoyed and will have again as there are several in the freezer.

    • — JudyCooks on April 11, 2019
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  • This is a wonderful basic recipe. The kind of fish used can be changed to another variety, chopping it the same way as the salmon. You can also use half fresh fish and half canned (well drained) for this recipe. Very versatile! I’ve frozen them successfully.

    • — Barbara Owen on April 11, 2019
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  • Delicious! We eat Paleo, so I swapped the mayo for avocado mayo, planko crumbs for almond flour. Still tasted amazing! Made it twice for fish Friday suppers!

    • — MONICA on April 11, 2019
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  • I made these yesterday and they were delicious! However, I had to be super careful with flipping etc because they were extremely delicate and fell apart. I found it difficult to cut the salmon into tiny pieces. I wonder if it would be easier if I had partially frozen the fresh salmon first and then cut it while it was still solid. As it was the pieces were as small as I could get them but the cakes still fell apart. I looked up recipes for crab cakes and discovered that eggs are in crab cakes. I will definitely make these again but will add an egg to help things hold together. Also in retrospect I will not use as much oil for frying….I think salmon has enough fat in it to just lightly spray a non stick skillet. I hope these comments help the other folks who had issues with the cakes falling apart.

    • — Beth on April 9, 2019
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  • Followed your instructions to the letter and ended up with scrapple instead of golden fish cakes. Taste as good nevertheless. Won’t be making this mess again.

    • — Robert Rones on April 8, 2019
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  • Hello Jen this recipe sounds great but not being from Maryland or even the US, can you tell me what Old Bay is or it’s ingredients so I can find something similar here in Australia. Would Worcestershire sauce work?

    • — Jacqui on April 4, 2019
    • Reply
    • Hi Jacqui, Worcestershire sauce won’t work here, unfortunately. You can actually make your own Old Bay seasoning here’s a recipe. Hope you enjoy the salmon cakes!

      • — Jenn on April 5, 2019
      • Reply
  • What can be substituted for the old bay seasoning?

    • — Mary Ellen Fitch on April 4, 2019
    • Reply
    • Hi Mary Ellen, If you can’t find Old Bay, you can make your own – here’s a recipe (and it’s a delicious seasoning for all kinds of other foods including popcorn, fries and egg salad). Hope that helps!

      • — Jenn on April 4, 2019
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  • Can I do all the prep the night before, keep the patties in the fridge and then fry them up in the morning?

    • — Patti Derstenfeld on March 8, 2019
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    • Yes, definitely, Patti. Enjoy!

      • — Jenn on March 8, 2019
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  • Could the salmon cakes be broiled or baked instead?

    • — JoAnn on February 28, 2019
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    • Hi JoAnn, While I like these best fried, you can cook them in the oven. I’d suggest you use a combination of baking and broiling; bake them in a 350-degree oven on a lightly greased baking sheet for about twenty minutes, or until hot (and it’s not necessary to flip them). Then I’d slide them under the broiler for about a minute to get them golden brown on top. Enjoy!

      • — Jenn on March 5, 2019
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  • Can I use frozen salmon fillets rather than fresh?

    • — Ann on February 15, 2019
    • Reply
    • Sure, Ann, that should work. Hope you enjoy!

      • — Jenn on February 15, 2019
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  • What is the best way to freeze these? I have 3 pounds of Salmon that I need to use and with just two of us (plus a toddler) I’m not sure we’ll be able to eat 3 pounds of salmon cakes!!

    • — Amy on January 8, 2019
    • Reply
    • Hi Amy, After you cook them, I’d lay them out on one (or more) foil-lined baking sheet(s) and cover them loosely with plastic wrap. Freeze the patties in a single layer for about an hour, then remove them from the freezer. Wrap the cakes individually in plastic wrap and then put them together in a freezer bag or airtight container. Before serving, defrost in the refrigerator before reheating. Hope you enjoy!

      • — Jenn on January 9, 2019
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  • I know it’s almost sinful to ask this but…. Has anyone tried this recipe with canned salmon? I hate canned salmon like most people, but when you have a small budget and children and a desire to give them nutritious meals, canned salmon is what’s for dinner. Someone tell me they’ve found a recipe to mask the cat food taste!

    • — Meredith on January 7, 2019
    • Reply
    • Hi Meredith, Not sinful at all! I haven’t made these with canned salmon, but a number of other readers have commented that they have with good results. Please LMK how they turn out if you try them! 🙂

      • — Jenn on January 8, 2019
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    • I’ve tried salmon cakes with canned salmon and have always been disappointed because there are so many bones and skin. Then I tried it with canned tuna and it was delicious.

      • — Josephine on April 4, 2019
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  • I highly recommend refrigerating them for a bit before cooking them. Great recipe!

    • — Brandi on December 2, 2018
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  • I made these tonight and they tasted great, albeit a bit too salty. Next time I’ll cut back on the salt or not add any at all since there is celery salt in the Old Bay.

    • — Stephanie on November 16, 2018
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  • Good recipe. I added a little diced red pepper to mine. Very tasty result.

    • — Catherine on October 8, 2018
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  • Made these, the salad vinegrette and the tartar sauce. My partner and very picky daughter adored the supper. In fact he kept staring at me as if a a gourmet cook had suddenly taken over my body and then commented “ you have become an excellent cook” . Hmm I thought just found Jenn

    • — Lee Ann on October 2, 2018
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    • 🙂

      • — Jenn on October 2, 2018
      • Reply
  • These were so delicious with a beautiful texture. I served with a caper and lemon sauce. Can see myself making a large batch and freezing. Well done Jen🇨🇦🇨🇦🇨🇦🇨🇦
    Marjory toronto

    • — Marjory ross on September 26, 2018
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  • Jen, et. al, after this is cooked, is the salmon cooked all the way through? We are concerned that is will still be raw. Does 4 minutes ( 2 per side) result in COOKED salmon? Please advise. Meanwhile, we are gonna try canned salmon the first time out

    • — Kate Sells on September 16, 2018
    • Reply
    • The salmon is cooked all the way through, Kate — the cakes are small — but if you’re nervous about it you can use an oven-proof pan and place the cakes in a 350-degree oven for 5 minutes or so after you sauté them.

      • — Jenn on September 16, 2018
      • Reply
  • HI Jenn,
    I just want to say how much i love your recipes! I bought your cookbook and i’m loving that as well. i just made these salmon cakes tonight and they are the best i have ever tasted. Its the first time I’ve made them using fresh salmon and I will not go back to using canned salmon…what was i thinking all those years! It was flavorful and had great texture. delicious!!!

    • — Cathy on September 7, 2018
    • Reply
    • 😊

      • — Jenn on September 8, 2018
      • Reply
  • “These don’t look good but they taste AMAZING!” hollered my 7-year old at dinner tonight. I have to disagree with him on the first point – these salmon cakes looked good and tasted better! My husband showed up with 6 massive sockeye salmons last night and we filled them. Or tried to. We had lots of bits and pieces left, and as I don’t throw any food away, I immediately thought of these cakes. I didn’t have Old Bay seasoning, so omitted that. It took me much longer than 30 minutes to put on the table, but the effort was well worth it! Thank you, Jenn, for another wonderful recipe – your website is my go to and I am getting your cookbook as well!

    • — Deniza on September 2, 2018
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  • Oh Wow! These were excellent. I’ve made them several times. The first time, I forgot the dill so used the dill to make an aioli which was great. On subsequent efforts, I used the dill in the recipe, plus made the aioli.

    This recipe gets extra credit because you don’t have to use top quality salmon to get an excellent result. Frozen Coho salmon works just fine.

    • — Stacy Rynd on August 28, 2018
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  • Hi Jenn,
    These salmon cakes are so delicious! I made half the recipe to try for my husband and I. I was so impressed with the taste! I’m making them for dinner guests this Friday. I plan to serve your Parmesan Smashed Potatoes. Love that the salmon cakes can be made in advance, so convenient when entertaining. By the way, I bought your beautiful cook book…love it so much.
    Raved about it to my sister and she also bought one.
    Thanks so much.

    • — Jan Painter 🇨🇦 on August 26, 2018
    • Reply
    • Glad you enjoyed these enough to serve to company! (And thanks so much for purchasing the cookbook.) 🙂

      • — Jenn on August 26, 2018
      • Reply
  • I am looking forward to making my first batch ever of salmon cakes. I imagine this would taste fine without the Old Bay seasoning? Has anyone else made it without using the Old Bay? I am unlikely to purchase it, and while I do have some of the ingredients required by the copycat recipes on Genius Kitchen and elsewhere, I don’t believe I will be looking to make the additions to my spice collection at this time. The salt, pepper, mustard, mayonnaise and lemon juice, along with the fresh herbs, sound like a winning combination already and maybe I can wing it a bit by adding some other spices to taste.

    • — Sarrah on July 26, 2018
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  • These salmon cakes are PDG!! Not being a fan of celery, I nevertheless did use, though I sauted it along with a small thinly sliced/chopped shallot (forgot to buy scallions), hoping to decrease any chance of finding crunchy bits in the cakes. I also cooked the cakes about 4 minutes a side..they were very crunchy after that, but I could not bear the thought of raw salmon. While crunchy on the exterior, they remained moist (and cooked!) on the
    interior. I did let the cakes rest (refrigerated,,of course) for an hour or so before frying, as I find this necessary in order for breaded items to maintain their integrity during the frying process.
    I made the tartar sauce as directed: very nice! When I make these next time, I will cut the salt by about 1/2, as I thought they were a tad salty.

    • — Dawn on July 7, 2018
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  • Easy and delicious!!!

    • — Heather on July 4, 2018
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  • Salmon Cakes. The recipe was DELICIOUS! Light and fresh with the bed of greens. Great for a hot summer night. I made a substitution for the Mayo sauce with Greek Yogurt, Lemon Juice and Dill Sprigs. For those who can’t eat Mayo, it was a great substitution that didn’t disrupt the amazing recipe 🙂

    • — Courtney S on July 1, 2018
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  • These salmon cakes were wonderful! My husband and I enjoyed them with a simple green salad and a glass of white wine. Followed the recipe precisely, other than using course ground dijon. I did reheat the leftovers the next day in the oven as directed, and while they did get crisp (and were still delicious), for me the flavors and freshness became a little muddled. The tartar sauce is a must have with these! Thanks for a great recipe and wonderful blog.

    • — Maaike Kahn on June 25, 2018
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  • If I wanted to roll these into balls as an appetizer, how long would you suggest I bake them for and at what temperature? I made them for Mother’s Day for an appetizer and they were so good!

    • — Cristin on June 14, 2018
    • Reply
    • Hi Cristin, I’m guessing 15 to 20 minutes in a 350° oven but they won’t be quite as crispy and delicious as they are pan-fried. Hope that helps and please let me know how they turn out!

      • — Jenn on June 15, 2018
      • Reply
  • Love your recipes and your site, Jen. I often have leftover salmon (grilled or baked) and was hoping I could use this recipe for leftovers. Would I need to make any changes to the recipe in order to use cooked fish rather than raw? Thank you

    • — Charlene on June 7, 2018
    • Reply
    • Hi Charlene, I might just reduce the salt just a bit if your cooked salmon is heavily seasoned. Enjoy!

      • — Jenn on June 7, 2018
      • Reply
  • Can I freeze raw Salmon Cakes?

    • — Colleen on May 14, 2018
    • Reply
    • Hi Colleen, I’ve never frozen these, but I think it should work. I’d initially put them on a baking sheet and freeze until firm. Then wrap each one in plastic wrap and put them all in a resealable freezer bag.

      • — Jenn on May 22, 2018
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  • The recipe turned out exactly how it looks in the instructions and was very easy to follow and pull together. My husband said he really liked these and I liked them too — I do however think they were my least favorite thing from Jenn and that fresh salmon is better other ways, hence the 4 stars. For salmon cakes I’ll be sticking with my recipe that uses canned salmon and roasted sweet potatoes.

    • — Kathryn on May 5, 2018
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  • Omg these were amazing. I had some frozen salmon filets in the freezer that honestly weren’t great, so was looking to use them up somehow. I made a few changes though: I don’t like celery so I used yellow bell pepper and I also prefer using peanut oil to fry things (I know it’s bad for me) but OMGGGG these were legit amazing. Thank you for the recipe! Everything I’ve made from this blog so far has been great!

    • — Elsa on April 25, 2018
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  • These are outstanding…in fact I am making them for dinner tonight for the upteenth time!

    • — Mary Ryan on April 6, 2018
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  • Jenn does it again!! These are so so good!! This is my new favorite recipe!!! Only change I made was that I used Ian’s gluten free panko! Thanks for sharing!

    • — Nicole on March 22, 2018
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  • Another perfect recipe! We love Salmon but were looking for something a little different. My son likes crab cakes so we figured this was a good compromise. So good! Pretty easy to make, the fresh ingredients (dill especially) really make the dish. We served them on a fresh salad and had fish chowder on the side. Can’t wait for the cookbook and so glad to support such a useful site Jenn…keep up the good work every recipe has been a winner.

    • — Owen on March 1, 2018
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  • Good, but second time around I stretched the expensive salmon by adding fake crab, some brad crumbs, and for a little kick, sirracha. Also, I used leftover salmon instead of raw. I use an egg to bind it together. I precooked an freeze. Later, heat in microwave, and then quickly re-crisp in hot pan.

    • — Jeanne Bishop on March 1, 2018
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  • Just love these! Served them at a dinner party and they were immediately gone. Exactly the right herbs and spices. The only thing I did differently was use my own breadcrumbs, just as I had them handy (bake my own bread with bread machine every day)

    • — Lynn on March 1, 2018
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  • Another recipe, another home run. These salmon cakes were beyond delicious. I have so much faith in your recipes that I made a double batch, for my first try. It’s gotten to the point that when I’m stumped for an idea for a meal, I just open your web site and pick a recipe. Thank you for sharing them.

    • — John on February 21, 2018
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  • Beautiful! I chose instead to bake at 450F for 15 minutes (tinfoil guard). Served with a salad of mixed greens, strawberry, dried cranberry and apple/poppy seed dressing. Yum! Only two of us eating these scrumptious cakes so tomorrow I will thaw Jenn’s potato/leek soup I have in the freezer and serve it along side of the cakes.. or plunk a cake in the middle of the soup itself and break it up like I would “crackers”. Oh, boy!

    • — Nicole on February 18, 2018
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    • These are so delicious! I made the recipe exactly as written except for using the Umbrian olive oil I import to saute them. I served them for Easter as an appetizer with deviled eggs and avocado slices. Dill sprig garnish. I am going to make them again and again. Such a flexible recipe. Appetizer, salad or main course. Salmon pairs so well with so many sides.
      Another hit from Jen! Grazie Mille

      • — Bonnie L Wolin on April 19, 2018
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  • Another winner! The fresh dill and celery makes it pop. I used a blackening seasoning for fish instead of Old Bay (one extra teaspoon and cut back on the additional salt), 2 tablespoons finely chopped red onion instead of scallion, canned salmon instead of fresh, an extra tablespoon mayo, and extra teaspoon dijon mustard. Delicious!!! Oh, and that tarter sauce recipe….wow!
    Jenn is my “go to” when it comes to cooking. I always check this site to see how Jenn does it. Thank you Jenn. I pre-ordered cookbook and can’t wait to receive it in April!

    • — Paula Jones on February 14, 2018
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  • As a huge fan of crab cakes, I decided to give this one a try. I must say my husband and I enjoyed these salmon cakes even more. It is the perfect blend of ingredients and served with a salad it is divine. Much less pricey than the traditional crab cake ingredients and a nice way to incorporate salmon into a healthy diet. This recipe is a winner! Thanks!

    • — Kim on February 7, 2018
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  • This recipe was perfect for use with the frozen salmon we get from a distributor that delivers to our home. The salmon cake recipe came together easily and the warm up directions worked well since there’s only 2 of us! It’s a great recipe to have if there’s a family to feed or just 2 of you!
    P.S. I love getting your recipe email each week–I bet at least 2-3 recipes per month from your emails in the past year have become family favorites! I print them and keep them on the side of the frig where I keep my grocery list!

    • — Norma Ward on February 1, 2018
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    • That is so nice to read, Norma – thank you! Glad you are enjoying the emails!

      • — Jenn on February 1, 2018
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  • I rarely have major “flops” in the kitchen, but this recipe was a doozy. Spent two hours prepping the veggies and chopping the salmon into tiny, miniscule pieces, only to have them fall apart completely in the pan (even after I tried adding a bit more mayonnaise). The finished product tasted like a glorified tuna salad sandwich. Not worth the time or money. Sadly, I will not make this again. Not looking forward to leftovers for dinner tomorrow night.

    • — Michelle A on January 22, 2018
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  • Another crowdcrows pleaser at our house tonight. These were sooo good! Even my son, who only tasted one as a favour to me not planning to eat any, gobbled up three!
    I didn’t make the tartar sauce with it – we used a little horseradish sauce instead, with lemon slices.

    • — Karen on January 20, 2018
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  • I always wanted to make salmon cakes but the process seemed a little daunting. This recipe was simple and delicious. The tarter sauce was simple to make and was a nice complement. Thank you again for another great recipe.

  • These are excellent! Second time making them. I follow the recipe exactly, including the tartar sauce. I’ve also made Once Upon A Chef’s crab cakes, and they are also excellent. But I do appreciate the salmon cake recipe since it is much cheaper than the crab! Thanks for another great recipe Jenn.

    • — Julie on January 14, 2018
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  • Hello,I made this recipe with tilapia,and it so delicious! Thank you !

    • — Gita on January 14, 2018
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  • I like this recipe very much. I am a gluten free and low carb cook. I often use canned salmon and fresh in a 1:1 ratio. This makes the patties stick together. Canned tuna with fresh tuna or any other fish works as well for patties. Instead of bread crumbs, I use a small amount of potato starch, arrowroot flour or even coconut or almond flour.

    • — Barbara on January 12, 2018
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  • These are delicious! I made them for Christmas Eve in small appetizer portions and they were gone in minutes. Huge hit with everyone, even the kids. I made them another time for dinner and, again, the whole family loved them. I also made the tartar sauce recipe. Great recipe!

    • — Lisa on January 11, 2018
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  • I didn’t try salmon cake yet but The vinaigrette is out of this world! Had it with an arugula mixed green salad, sliced green apples, halved walnuts and crumbled feta. My hubby is in love! I love all your recipes- can you please share more dressing/vinaigrette recipes?

    • — Asra on January 8, 2018
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    • Hi Asra, glad you enjoyed the vinaigrette! You can find more salad dressing recipes by scrolling through this recipe section. Hope you find some options you like!

      • — Jenn on January 8, 2018
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      • Thanks I saw these . This vingarette GEM was hidden in your salmon cake recipe though. Are there other hidden vinagrette recipes that you can point me to?

        • — Asra on January 11, 2018
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        • No more hidden gems, Asra 🙂 This vinaigrette is actually the same one from this salad. It’s my go-to!

          • — Jenn on January 11, 2018
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  • I look forward to trying these. I just wanted to say that i love that on your site users only review recipes that they have actually tried, and that your system allows all to comment more generally!

    I hate going to blogs where everyone has given 5 stars saying the recipe LOOKS great versus actually being able to vouch for it.

    • — Kathryn on January 5, 2018
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  • Amazing yummy dish. Since my wife is gluten-free this was an easy to modify recipe substituting the panko for a gluten-free version of panko from Kinnikinnick. No other changes needed.

    • — Jeremy Gup on January 2, 2018
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  • Just made these delicious salmon cakes, big success! Thanx Jen!

    • — Vera on December 28, 2017
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  • Hi Jenn, thank you for another great recipe! I made these last night from our own caught, frozen B.C. Coho salmon. They were so good! And the easy tartar sauce topped them off! I served them with your Asian Slaw with peanut dressing which is one of our favorites. Perfect dinner!!

  • Hi Jenn,

    I made these lovely salmon cakes last week for a light dinner and we really enjoyed them. A nice change from crab cakes, which we love. Definitely will make them again. I made your au gratin potatoes yesterday to serve with our prime rib and they were decadent. Almost could have passed on the prime rib and made a meal of the potatoes! I think we’re about ready for a food detox:-)

    Happy New Year from California!

    • — Linda Grimes on December 26, 2017
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  • I made these as an appetizer for Christmas and personally thought they were overly salty and just average tasting.

    After multiple ‘sample tests’ with our family we decided to omit the final panko crust and simply sear them in a non-stick pan on both sides without oil. It worked well though it didn’t pack the usual wow factor I get from recipes on this website and I didn’t get any accolades for this one.

    • — Val on December 25, 2017
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  • I am new to the site and happened up on this recipe which looks wonderful! Can I use frozen salmon? We live on the coast in the deep South and fresh is almost never available. Can’t wait to try this and many more!

    • — Sandra Ryce on December 22, 2017
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    • Sure, Sandra. This is a great use for frozen salmon. Welcome to the site!

      • — Jenn on December 22, 2017
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  • I made these for dinner and we all enjoyed them. It was a different way to prepare salmon than the same old recipes I use. My 6 year old really liked them too. She put hers on a Kings Hawaiian roll. This was an easy weeknight recipe. I’m thinking these will make nice holiday appetizers if I make a mini size. Thanks for the recipe.

    • — Tonya on December 18, 2017
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  • These were very tasty, although I’m going to guess I fell victim to not having chopped my salmon small enough, because mine didn’t stay together well. Regardless, they were good enough for me to try again to master them.

    • — Jolie Griffin on December 18, 2017
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    • Hi Jolie, Sorry you had trouble with them staying together. You do need to finely chop the salmon – if you have a food processor, you might find it easier to chop it in there in 2 or 3 batches (just be careful not to purée it).

      • — Jenn on December 18, 2017
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  • Another keeper to add to the digital file!
    The salmon cakes were easy to make and absolutely delicious. No need for tartar sauce. A good squeeze of lemon adds the finishing touch!
    Happy holidays Jenn!

    • — Kitty on December 18, 2017
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  • Received some salmon as a gift the same day this recipe was posted. Used the salmon for the salmon cake recipe, it was so delicious. I can’t wail to make it again.

    • — Chris Schwarz on December 17, 2017
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  • Fantastic as usual. My husband has told me for years he does not like salmon cakes even from restaurants because they are so awful. I used a friend’s high quality canned salmon from Alaska once and he liked it, so I just let him think this was the same thing, but I took out a Copper River Salmon I had already skinned the day before and diced. He just died and went to heaven at which time I told him it was made from fresh salmon. He wants it again and again.

    • — Rochelle on December 17, 2017
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  • I served these last night for a dinner party and my husband and friends raved. The fresh salmon makes all the difference! I followed the instructions to fry the cakes early in the day and then reheat before dinner – worked great and I was able to have a glass of wine and enjoy my guests. Thank you!

    • — Sarabeth on December 17, 2017
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  • Oh boy, what a great treat. Easy to make and besides, what can you do when you crave MD crab cakes in a kosher kitchen?

    • — Larry T on December 16, 2017
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  • These salmon cakes are delicious. The flavour packed a powerful punch with just the right amount of crunch. Thanks for sharing. Will become one of my go to recipes when I feel like salmon! Happy Holidays!

    • — Nanners on December 16, 2017
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  • Can you use canned sockeye salmon for this recipe?
    Your recipes are very tasty.

    • — Mark on December 15, 2017
    • Reply
    • Hi Mark, I’ve never tried this with canned salmon, but it would probably work. Please LMK how they turn out if you try it!

      • — Jenn on December 17, 2017
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  • Hi Jen-
    I am one of the few people that hates salmon! Is there another fresh fish that you think might work in this recipe? I love crabcakes and really like the idea of trying a fish version…

    • — Dawn C on December 15, 2017
    • Reply
    • Hi Dawn, I think this would work nicely with cod or tilapia as well. Hope that helps!

      • — Jenn on December 15, 2017
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  • I like the way you made the salmon cakes. I Love salmon, and a good crab cake. I’m also from Md. not far from Annapolis so I know what you are talking about when you say crab cakes. Them good old Blue crabs. Thanks for the salmon recipe! Merry Christmas!!

    • Merry Christmas to you! (And hope you enjoy the salmon cakes if you try them :))

      • — Jenn on December 15, 2017
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  • You can find Old Bay at Walmart in Canada.
    Looking forward to trying this recipe.

    • — Bev G. on December 14, 2017
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  • Could I substitute nonfat Greek yogurt for the mayonnaise? Looks delicious 🙂

    • — RK on December 14, 2017
    • Reply
    • Hi RK, I think mayo would be best but you could get away with using the yogurt. But because Greek yogurt has some tang to it, I’d suggest omitting the lemon juice. Please LMK how they turn out!

      • — Jenn on December 15, 2017
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  • OH MY WORD!!! THESE ARE FABULOUS! I served them with a spinach salad using the vinaigrette recipe suggested and the combination was absolutely amazing (and being a Maryland girl, I’m spoiled by crab cakes and find other seafood cakes a disappointment), Thank you for the recipe!! My whole family raved about this meal.

    • — Paula Reed on December 14, 2017
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  • I live in Canada and don’t think I can find Old Bay seasoning. Can you suggest an alternative? I love your recipes and have already preordered your cookbook.

    • — Wendy on December 14, 2017
    • Reply
    • Hi Wendy, Thanks for your support with the cookbook! 🙂
      If you can’t find Old Bay, you can make your own – here’s a recipe (and it’s a delicious seasoning for all kinds of other foods including popcorn, fries and egg salad).

      • — Jenn on December 14, 2017
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    • Every single supermarket carries old bay, I live in Canada too . Also, every fresh fish market carries, and Walmart. Lots of options!

      • — Alina on December 18, 2017
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  • I will be making this recipe soon – looks delicious!

    • — Debra on December 14, 2017
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  • The Old Bay spice recipe on is very good if you cannot find the spice at your grocery store. I think it is much better than any store bought version I have tried. Also you can control the salt if that is important to you. I also swear ty their fajita and taco spice recipes…you will never use store bought again.

    • — Darlene on December 14, 2017
    • Reply
    • Great tip, Darlene – thank you. It is also available online here.

      • — Jenn on December 14, 2017
      • Reply
    • Could not find it, can you send it?

      [email protected]

      • Hi Ines, I took a peek and see two Old Bay recipes on Genius Kitchen: this and this. If Darlene sees this maybe she can share which of the two she’s used.

        • — Jenn on December 15, 2017
        • Reply
  • We make salmon cakes (we call them salmon patties) quite often but we do use canned salmon. It is very economical and when using the kind that contains bones (softened in the canning process), it has the added calcium and other health benefits.
    Your recipes, as well as the style and ease of use of your newsletter, are just excellent. I am always so glad to see “Once Upon the Chef” in the email box and save it for last, like dessert, after finishing other email. Praise and gratitude for your wonderful work. (Even though I can’t join in with the dismissal of canned salmon!)

    • — Annie Cross on December 14, 2017
    • Reply
    • Thank you, Annie – so sweet! 😊

      • — Jenn on December 14, 2017
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  • Hi Jenn,
    Nice update of a classic dish.
    I would add chopped capers to the tartar and shallots also work well in place of red onions.
    I am making this tonight.


    • — Bernie Kitts on December 14, 2017
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  • Can these be baked?

    • — Anne P. Murphy on December 14, 2017
    • Reply
    • Hi Anne, In testing the recipe, I tried spraying the cakes lightly with oil and baking them on a lightly greased baking sheet at 375°F for about 15 minutes – they were good but they didn’t get nearly as crisp on the exterior as the pan-fried ones. So, yes, it will work but you won’t get exactly the same result. Hope that helps!

      • — Jenn on December 15, 2017
      • Reply
  • I’ve been looking for a good fishcake recipe! I love salmon but was wondering if this we be good with a white fish?

    • — Sherri on December 14, 2017
    • Reply
    • Sure, Sherri, I think this would work with almost any fresh fish – my first choice may be cod. Please LMK how they turn out!

      • — Jenn on December 15, 2017
      • Reply
  • I’m so excited because I bought a box of Old Bay on – I’ve never used it before, and now I have the perfect recipe to try. I know what we’re having for dinner on Saturday!

    • A favorite dish is crab cakes and now have salmon cakes too!

      • — Catherine France on February 1, 2018
      • Reply

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