Easy Salmon Cakes Recipe
If you’re craving something that feels both comforting and a little fancy, these Easy Salmon Cakes Recipe hit the sweet spot. Crisp on the outside, tender and flaky on the inside, they come together quickly and pair beautifully with a bright lemon-dill mayo. This version uses simple pantry staples, fresh herbs, and a short ingredient list so weeknight dinners feel effortless but special.
Why you’ll love this Easy Salmon Cakes Recipe
These salmon cakes are forgiving and fast. They make great use of a fresh salmon filet, but with the help of panko and a single egg they hold together perfectly. The lemon-dill sauce elevates every bite with a bright, creamy counterpoint. Make a double batch to freeze or serve them over salad or in a sandwich for easy lunches.
Ingredients
- 1 pounds salmon filet
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon worcestershire sauce
- 1 large egg, lightly beaten
- 1/8 teaspoon fresh ground pepper
- 2 tablespoons chopped fresh parsley
- 1/4 cup panko bread crumbs
- 1 tablespoon olive oil
- 1 cup mayonnaise
- juice and zest of 1 lemon
- 1 tablespoon whole grain mustard
- 1/2 teaspoons salt
- 1/2 teaspoon fresh ground pepper
- 1/4 cup chopped fresh dill
Prep notes and make-ahead tips
Use skinless salmon filet or remove the skin before cooking. If you prefer a lighter pan-fry, use the 1 tablespoon olive oil listed for cooking and a nonstick pan. The lemon-dill mayonnaise keeps well in the fridge for up to three days—stir before using. You can also form the patties and refrigerate them for 30 minutes before cooking to help them hold their shape.
Step-by-step directions
- Preheat your oven to 375°F (190°C) if you’d like to ensure the salmon is fully cooked through before forming cakes. Place the 1 pounds salmon filet on a baking sheet lined with foil or parchment, brush the top with 1 tablespoon olive oil, and roast until just opaque in the center, about 12–15 minutes depending on thickness. Alternatively, you can pan-sear the filet for 3–4 minutes per side over medium heat until cooked through. Allow the salmon to cool slightly.
- Flake the cooked salmon into a large mixing bowl, removing any bones as you go and discarding them. Break the salmon into bite-sized flakes rather than a paste; you want texture in the cakes.
- In a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon dijon mustard, 1 teaspoon worcestershire sauce, and the lightly beaten 1 large egg. Add 1/8 teaspoon fresh ground pepper and 2 tablespoons chopped fresh parsley to the mixture and whisk until combined.
- Pour the mayonnaise-mustard-egg mixture over the flaked salmon. Gently fold the mixture with a spatula or fork until the salmon is evenly coated.
- Add 1/4 cup panko bread crumbs to the bowl and gently combine. The panko should help the mixture bind; it should be moist but hold together when formed. If it feels too wet, add a tablespoon more panko at a time.
- Form the mixture into evenly sized patties—about 6 medium cakes—using your hands or a scoop. Press lightly to compact each patty so it keeps its shape while cooking.
- Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium heat. When the oil is shimmering, add the salmon cakes, taking care not to overcrowd the pan. Cook until golden brown and crisp, about 3–4 minutes per side. If a patty resists when you try to flip it, give it another 30–60 seconds—the crust will release naturally when it’s ready.
- Remove the cooked cakes to a paper towel-lined plate or a wire rack. If you want to ensure they are warmed through, place them on a baking sheet in the 375°F oven for 5 minutes.
- While the cakes are cooking, make the lemon-dill mayo. In a small bowl combine 1 cup mayonnaise, the juice and zest of 1 lemon, 1 tablespoon whole grain mustard, 1/2 teaspoons salt, 1/2 teaspoon fresh ground pepper, and 1/4 cup chopped fresh dill. Whisk until smooth and well combined. Taste and adjust seasoning with a little more salt or lemon if desired.
- Serve the salmon cakes hot with a generous dollop of lemon-dill mayonnaise alongside a crisp salad, steamed vegetables, or on a soft bun with lettuce and tomato.
Serving suggestions
These salmon cakes are lovely over mixed greens with a drizzle of extra lemon-dill mayo. For a heartier meal, serve them on toasted buns with sliced cucumber and pickled onions. Leftovers are great flaked over a grain bowl with avocado and roasted vegetables.
Storage and reheating
Store cooled salmon cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or until warmed through to keep the exterior crisp. The lemon-dill mayo can be kept chilled for up to 3 days as well.
Tips for success
- Don’t overmix the salmon—the patties should stay a bit chunky so they don’t become dense.
- If your fish is very oily, you may need a touch more panko to help the mixture bind.
- Use fresh dill and parsley for the brightest flavor; dried herbs will give a different, less vibrant result.
- Use a ring mold or measuring cup to form uniform patties for even cooking.
Nutrition snapshot (per cake, approximate)
These salmon cakes are a protein-rich option with healthy fats from salmon and olive oil. Exact values depend on the size of your patties and specific products used.
This Easy Salmon Cakes Recipe is approachable for cooks of all levels, comes together quickly, and delivers on flavor every time. Enjoy!
Easy Salmon Cakes Recipe
Ingredients
- 1 pound salmon fillet
- 1 tablespoon olive oil for roasting
- 1/2 cup mayonnaise for salmon mixture
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 large egg lightly beaten
- 1/8 teaspoon freshly ground pepper
- 2 tablespoons fresh parsley chopped
- 1/4 cup panko bread crumbs
- 1 tablespoon olive oil for frying
- 1 cup mayonnaise for lemon-dill sauce
- 1 lemon juice and zest
- 1 tablespoon whole grain mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup fresh dill chopped
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place the salmon fillet on it; drizzle with 1 tablespoon olive oil.
- Roast the salmon for about 15 minutes, or until it flakes easily with a fork. Let the fish cool to room temperature.
- Flake the cooled salmon into bite-sized pieces with a fork and transfer to a large bowl; drain any accumulated juices before continuing.
- In a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, the beaten egg, 1/8 teaspoon pepper, and 2 tablespoons chopped parsley.
- Add the mayonnaise mixture to the flaked salmon and gently fold to combine, taking care not to overwork the fish.
- Gently fold in 1/4 cup panko breadcrumbs until the mixture holds together.
- Form the mixture into 6 even patties and place them on a parchment-lined baking sheet. Chill in the refrigerator for 15–20 minutes to firm up.
- While the patties chill, make the lemon-dill sauce: in a small bowl combine 1 cup mayonnaise, lemon juice and zest from 1 lemon, 1 tablespoon whole grain mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/4 cup chopped dill; cover and refrigerate.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chilled salmon cakes and cook until golden on the first side, about 3–4 minutes.
- Flip the cakes and cook until the second side is golden and the cakes are cooked through, about 3 minutes more (cook longer if frozen).
- Transfer the cooked salmon cakes to a serving platter and serve immediately with the lemon-dill sauce.
Equipment
- Baking Sheet
- Aluminum Foil
- Large Bowl
- Small Bowl
- Fork
- Skillet
- Spatula
- Parchment Paper
Notes
- Chill patties before frying to help them hold together.
- Drain any excess juices from flaked salmon before mixing.
- Make the sauce ahead and refrigerate until serving.
- For frozen storage, wrap patties individually and freeze before cooking.
