Salmon Cakes
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Made from fresh salmon and dill, these salmon cakes are as elegant as crab cakes but so much more affordable to make.
Photo by Johnny Miller (Clarkson Potter, 2021)
When I told my friend and Once Upon a Chef right hand, Betsy Goldstein, 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 she was thinking of the version made from canned salmon that many of us grew up on. I promise: these are a whole different animal. Made from fresh raw salmon and seasoned with Old Bay, they’re as elegant as crab cakes yet so much more affordable to make. What’s more, they can be made entirely ahead of time and reheated.
I love these salmon cakes for brunch over a green salad with vinaigrette, but they also make a delicious dinner alongside rice pilaf and roasted asparagus. Either way, they are wonderful with my easy homemade tartar sauce.
What You’ll Need To Make Salmon Cakes
Step-by-Step Instructions
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.
Set the salmon aside and, in a large bowl, combine the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper.
Whisk to combine.
Add the diced salmon, ¼ cup of the panko, the scallions, the celery, and the dill.
Gently mix until uniformly combined.
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 reserved 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 cakes for up to a few hours before cooking, if you’d like.)
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.
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 a paper towel–lined plate to drain. Repeat with the remaining cakes (no need to change the oil).
Serve warm with tartar sauce and enjoy!
Salmon cakes Video Tutorial
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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.
Ingredients
For the Salmon Cakes
- ¼ cup mayonnaise
- 1 tablespoon fresh lemon juice, from 1 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1¼ lb skinless salmon fillet, finely diced into ¼-inch pieces (see note)
- 1¼ cups panko bread crumbs, divided
- ¼ cup thinly sliced scallions, from 3 to 4 scallions, light and dark green parts
- ⅓ cup finely diced celery, from 2 stalks
- 2 tablespoons finely chopped fresh dill
- ½ cup vegetable oil
- Salad greens with vinaigrette, tartar sauce and/or lemon wedges, for serving (see note)
Instructions
- 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.
- Place the remaining 1 cup of panko in a shallow dish or pie plate. Using a ⅓-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.)
- 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.
- Note: If buying a skin-on salmon fillet, purchase 1⅓ pounds of fish to yield 1¼ pounds of fish after skinning.
- 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.
- Freezer-Friendly Instructions: The cooked salmon cakes can be frozen for up to 3 months. Once cool, 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.
Nutrition Information
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- 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, Edamam.com. 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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Can I freeze raw Salmon Cakes?
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.
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.
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!
These are outstanding…in fact I am making them for dinner tonight for the upteenth time!
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!
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.
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.
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)
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.
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!
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
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!
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!
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!
That is so nice to read, Norma – thank you! Glad you are enjoying the emails!
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.
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.
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.
Hello,I made this recipe with tilapia,and it so delicious! Thank you !
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.
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!
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?
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!
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?
No more hidden gems, Asra 🙂 This vinaigrette is actually the same one from this salad. It’s my go-to!
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.
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.
Just made these delicious salmon cakes, big success! Thanx Jen!
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!
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.
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!
Sure, Sandra. This is a great use for frozen salmon. Welcome to the site!
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.
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.
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).
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!
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.
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.
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!
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?
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!
Can you use canned sockeye salmon for this recipe?
Your recipes are very tasty.
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!
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…
Hi Dawn, I think this would work nicely with cod or tilapia as well. Hope that helps!
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 :))
You can find Old Bay at Walmart in Canada.
Looking forward to trying this recipe.
Could I substitute nonfat Greek yogurt for the mayonnaise? Looks delicious 🙂
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!
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.
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.
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).
Every single supermarket carries old bay, I live in Canada too . Also, every fresh fish market carries, and Walmart. Lots of options!
I will be making this recipe soon – looks delicious!
The Old Bay spice recipe on geniuskitchen.com 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.
Great tip, Darlene – thank you. It is also available online here.
Could not find it, can you send it?
ines@malardino.com
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.
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!)
Thank you, Annie – so sweet! 😊
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.
Thanks.
Bernie
Can these be baked?
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!
I’ve been looking for a good fishcake recipe! I love salmon but was wondering if this we be good with a white fish?
Sure, Sherri, I think this would work with almost any fresh fish – my first choice may be cod. Please LMK how they turn out!
I’m so excited because I bought a box of Old Bay on amazon.uk – 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!