Salmon Cakes From Fresh Salmon

“Made these tonight – so so yummy! I’ll definitely make again!”

—Audrey

This Recipe For Salmon Cakes Is A Dinner Winner

If you’ve made it here, you’re probably looking for a recipe for salmon cakes made with fresh (not canned) salmon.

You’re in the right place. On our way to developing some of the internet’s top salmon recipes (like Creamy Salmon Pasta and Honey Glazed Salmon), we ended up with a lot of leftover, cooked, fresh salmon.

We experimented with recipes for fresh salmon cakes for years before landing on the one below. It has the exact right amount of finely chopped veggies, and lots of savory seasonings in the form of Old Bay, soy sauce and ground mustard.

It’s flavorful, yet mild enough for kids, and it’s the #1 best thing to do with leftover cooked salmon.

Salmon Cake Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• salmon – we’re using fresh salmon here. You can use skinless fillets, or simply remove the skin once it’s cooked.
• olive oil – for cooking the salmon, and later on, for frying the salmon cakes.
• salt and pepper – to season everything to perfection.
• eggs – one of the binding agents for the salmon cakes.
• garlic – adds lots of aromatic flavor.
• soy sauce – adds umami and seasons this salmon cakes recipe.
• Old Bay seasoning – a blend of spices that is such a classic for seafood dishes. You can buy it at almost any grocery store or make homemade Old Bay seasoning.
• hot sauce – just a few dashes adds a touch of heat. We like Tabasco here but sriracha works too.
• ground mustard – adds a mild tang. If you don’t have this, a dab of Dijon mustard is great.
• panko breadcrumbs – provides structure and texture. We tested this recipe with regular bread crumbs and it wasn’t as good as with panko.
• green onions – adds a mild onion flavor without being overpowering.
• red bell pepper – contributes a sweet flavor, crunchy texture and pop of color.
• mayonnaise – adds moisture and richness.
• parsley – provides a fresh herbaceous note. Any type of fresh herbs works here!

How To Make Fresh Salmon Cakes

1. COOK SALMON. Drizzle the salmon with olive oil, sprinkle it with salt and pepper, and bake until it’s almost opaque throughout and internal temperature reaches 145 degrees F.

2. MIX. Whisk the eggs in a large bowl, then add the garlic, soy sauce, Old Bay, Tabasco and ground mustard. Then, stir in the breadcrumbs, onions, bell pepper, mayonnaise and parsley.

3. CHILL. Remove the salmon skin and flake the salmon flesh into pieces. Fold the flaked salmon into the breadcrumb mixture. Transfer to the refrigerator for at least 30 minutes or up to overnight.

4. FORM. Shape the salmon mixture into 8 cakes.

5. PAN FRY. Cover the bottom of a large nonstick skillet with oil and pan fry the salmon cakes in batches until they are dark golden brown, turning once halfway through cooking. Keep the finished cakes on a baking sheet in the oven to stay warm while you finish cooking the rest of the cakes. Serve the salmon cakes with your desired sauce.

Sauce for Fresh Salmon Cakes

We often serve these cakes with simply a squeeze of lemon juice over the top. But if you’d like to upgrade your meal with a dipping sauce, we have options!

• Sauce For Salmon Cakes – developed specifically for salmon cakes and patties, and it’s our top recommendation!
• Homemade Tartar Sauce – this has lots of pickles and capers and briny things, and if you’re a fellow tartar sauce lover, you’ll love it.
• Coconut Shrimp Dipping Sauce – yes, it’s made for shrimp, but it’s good with lots of other things. It’s a combo of mayo, lime juice, Asian sweet chili sauce and sriracha, and it’s delicious on salmon cakes.

How To Store

If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 2 days.