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Salmon Cakes: the tasty salmon patty recipe

Total time: 40 Min
Difficulty: Low
Serves: 13 people
By Cookist


salmon filet
1 lb
Black pepper
Olive oil
medium onion, finely diced
red bell pepper, diced
3 tbsp
1 cup
black olives, finely sliced
8 to 10
large eggs, beaten
3 tbsp
Worcestershire Sauce
1 tsp
Fresh parsley, minced
1/4 cup
tzatziki sauce for serving

This is a quick and easy recipe for making salmon cakes. Made with flakes or fresh baked salmon, it’s full of flavor and nutrition. Frying it in a little butter makes it crispy and crunchy, but moist inside. You can roast a salmon for this recipe or use leftover salmon. It’s a great way to get the kids to eat more fish, especially considering that salmon is packed with healthy omega-3 fatty acids! The salmon cakes can be served as an appetizer, snack, or a light lunch. Add a side salad with greens, and a dipping sauce, and you have a healthy, satisfying meal!


Salmon Cake Ingredients

Fresh salmon – these salmon patties taste best with fresh salmon, but you can also use leftover salmon or canned salmon.

Onion and bell peppers – these veggies add texture and nutrition. You can also add grated carrot or sweetcorn.

Breadcrumbs – this acts as a binder and also adds texture.

Eggs – also act as a binder and shouldn’t be left out!

Mayonnaise – you can replace the mayonnaise with yogurt for a healthier option.

How to Make Salmon Cakes

Start by roasting the salmon in the oven. If you’re using canned salmon or leftover salmon, you can skip this step. Shred the salmon and mix with the remaining salmon pattie ingredients. Use an ice cream scoop to scoop out equal amounts of the mixture. Form balls, then press them slightly to form patties. Fry in melted butter until golden. Serve with a tzatziki sauce.


Expert Tips

– Any other salmon would work with this recipe: canned salmon, cooked salmon leftovers, and even smoked salmon.

– If the mixture is too wet, the patties might fall apart. Add a bit more breadcrumbs, just make sure not too much, otherwise, it will become too dry! For more texture, you can use Panko breadcrumbs.

– Make the salmon cakes healthier and keto-friendly by using almond flour instead of breadcrumbs. Alternatively, leave out the bread crumbs completely, and add an extra egg.

– Make them gluten-free by using mashed potatoes instead of breadcrumbs.

– To cook the salmon cakes in the Airfryer: coat the salmon patties with cooking oil spray and place them in the Airfryer basket. Cook at 400°F for 12 minutes.

What to serve with Salmon Cakes

These salmon cakes will go with anything. Add French fries or a side salad with arugula for a healthier option. You can enjoy them on their own too, with a dipping sauce.

How to store Salmon patties

Store the salmon patties in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.

Can you freeze Salmon Cakes?

These salmon patties can be frozen too! Simply place in a resealable plastic bag or airtight container and freeze for up to 6 months. Reheat them in the oven until completely heated through.



Preheat Oven to 425˚F. Line a baking sheet with parchment paper and place salmon on it. Brush with olive oil and season with garlic salt and black pepper.


Bake the salmon for about 10-15 min. Remove from the oven, and flake salmon with two forks, removing any bones. Cool to room temperature while preparing the rest of the ingredients.


Heat a medium skillet over medium heat. Add 1 tbsp olive oil, 1 tbsp butter and finely diced onion and bell pepper. Sauté until softened and golden.


In a large bowl, mix salmon, sautéed onion and pepper, bread crumbs, eggs, mayo, black olives, Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and fresh parsley. Stir to combine.


Form 13-14 cakes by using an ice cream scoop then pressing them into patties. Heat 1 Tbsp oil and 1 tbsp butter in a large pan over medium heat and fry the salmon cakes until golden brown.


Serve with tzatziki sauce.


If you can’t find salmon, you can also use canned tuna!

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