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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.

Salmon cakes on a plate.

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

ingredients for 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.

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 cake mixture

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

chopped salmon, herbs and sauce in mixing bowl

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 the 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 the cakes with panko

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.)

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 warm with tartar sauce and enjoy!

Salmon cakes on a plate.
Photo by Johnny Miller (Clarkson Potter, 2021)

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.

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

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

  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 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.)
  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 1⅓ pounds of fish to yield 1¼ 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. 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

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, 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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Comments

  • can I make this into one large pie instead of individual patties, and then bake it ?

    • Hi Carol, Technically, it will work but I think you’ll miss the crispy exterior of the pan-fried cakes. Hope that helps!

  • I’ve made these delicious salmon cakes twice. My only changes are using a 1/4 cup measure for the cakes, dried dill and serving with a remoulade instead of tartar sauce. Outstanding in flavor, crunch and presentation. For anyone who had a problem with them falling apart, they need to be tightly smooshed into the measuring cup prior to coating with Panko, and well chilled before frying. Jenn, you never disappoint.

  • Every single one of your recipes that I’ve tried so far has been amazing but this one takes the trophy, (so far). I got tired of eating salmon just the way i always cook it (air fryer) so I decided to try this instead and I’m oh so glad I did. I’m never going back. Exceeded my expectations most definitely. It is a little time consuming to chop everything uo and get it prepared but it’s SO worth it. This deserves like 100 stars ! You rock!!!

    • So glad you enjoyed it! 🙂

  • 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!

  • Hi! I was wondering if I could grill these? Thank you!

    • Hi Julia, Unfortunately, I think these would fall apart on the grill. Sorry!

  • 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!

    • 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.)

      • Thanks so much Jenn! Which garlic aïoli? Am I missing something?

        • 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! 🙂

  • 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!

  • 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.

  • Can these be made with something other than mayo. I hate mayo.

    thank you

    • — Cathleen I Christian
    • Reply
    • 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!

      • Any replacement for mayonnaise? We dont have mayo 🙁

        • 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!

  • 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
    • Reply
  • 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.

    • Hi Jean, You can make a big batch of your own to use whenever you need it. Here’s a good recipe to use. 🙂

      • Hi Jenn, I’m from New Zealand and like Jean can’t get Old Bay seasoning down here either so will give this recipe a go (sounds intriguing) …cheers for your help 🙂

        • Delicious! I baked them at 400 for 25 min, flipping half way thru and then browned both sides under the broiler for a few min. Perfect!

          • — Lisa Praeger on April 6, 2022
          • Reply
  • 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!

  • 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!

    • 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!

  • 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!

  • 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.

  • 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!

  • Best salmon cake recipe I have ever used. Made it today and it was great. I used canned salmon instead of fresh salmon.

    • How much canned Salmon did you use to replace the Salmon Fillet please?

  • 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
    • Reply
  • 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?

    • Yes, definitely – I’ve tried it and it works well. Just be careful not to process it too much.

  • 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.

  • 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
    • Reply
  • 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.

  • 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.

  • 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!

  • 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.

  • 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.

  • 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?

    • 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!

  • What can be substituted for the old bay seasoning?

    • — Mary Ellen Fitch
    • 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!

  • 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
    • Reply
    • Yes, definitely, Patti. Enjoy!

  • Could the salmon cakes be broiled or baked instead?

    • 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!

  • Can I use frozen salmon fillets rather than fresh?

    • Sure, Ann, that should work. Hope you enjoy!

  • 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!!

    • 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!

  • 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!

    • 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! 🙂

    • 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.

  • I highly recommend refrigerating them for a bit before cooking them. Great recipe!

  • 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.

  • Good recipe. I added a little diced red pepper to mine. Very tasty result.

  • 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

  • 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

  • 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

    • 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.

  • 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!!!

  • “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!

  • 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.

  • 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 🇨🇦
    • Reply
    • Glad you enjoyed these enough to serve to company! (And thanks so much for purchasing the cookbook.) 🙂

  • 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.

  • 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.

  • Easy and delicious!!!

  • 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 🙂

  • 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.

  • 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!

    • 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!

  • 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

    • Hi Charlene, I might just reduce the salt just a bit if your cooked salmon is heavily seasoned. Enjoy!

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