18 Delicious Salmon Cakes Recipes for Every Occasion

Variety is the spice of life, and when it comes to salmon cakes, the possibilities are endless! Whether you’re whipping up a quick weeknight dinner, celebrating a special occasion, or simply craving some comfort food, our roundup of 18 delicious salmon cake recipes has something for everyone. Dive in and discover your new favorite way to enjoy this versatile and flavorful dish!

Classic Salmon Cakes with Lemon Dill Sauce

Falling into the rhythm of a quiet kitchen morning, there’s something deeply comforting about preparing salmon cakes. The process, simple yet deliberate, feels like a gentle nod to tradition, a way to savor both the act of cooking and the flavors that emerge.

Ingredients

• 1 lb fresh salmon, skin removed (I find wild-caught has the best flavor)
• 1/2 cup breadcrumbs (panko gives a lovely crunch)
• 1/4 cup mayonnaise (Duke’s is my secret for richness)
• 1 large egg, lightly beaten (room temp blends smoother)
• 2 tbsp fresh dill, chopped (nothing beats the brightness of fresh)
• 1 tbsp Dijon mustard (a sharp contrast to the salmon’s richness)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1/2 tsp salt (I like sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground adds a subtle heat)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• For the sauce: 1/2 cup sour cream, 1 tbsp lemon juice, 1 tbsp chopped dill, salt and pepper to taste

Instructions

1. Preheat your oven to 375°F to keep the salmon cakes warm as you fry in batches.
2. In a large bowl, flake the salmon into small pieces, ensuring no bones remain.
3. Add breadcrumbs, mayonnaise, egg, dill, Dijon mustard, lemon juice, salt, and pepper to the salmon. Mix gently to combine; overmixing can make the cakes tough.
4. Form the mixture into 8 patties, about 1/2 inch thick. Chill for 15 minutes to firm up—this prevents falling apart in the pan.
5. Heat olive oil in a large skillet over medium heat until shimmering but not smoking.
6. Cook the patties for 3-4 minutes per side, until golden brown and crispy. Work in batches to avoid overcrowding.
7. Transfer cooked cakes to the oven to keep warm while you prepare the sauce.
8. For the sauce, whisk together sour cream, lemon juice, dill, salt, and pepper in a small bowl until smooth.
9. Serve the salmon cakes hot, drizzled with the lemon dill sauce.

Kindly, the salmon cakes emerge with a crisp exterior giving way to a moist, flavorful interior. The lemon dill sauce adds a creamy, tangy contrast, making each bite a delightful balance. Try serving them atop a bed of mixed greens for a light, yet satisfying meal.

Spicy Thai Salmon Cakes with Sweet Chili Sauce

Sometimes, the most comforting meals come from the simplest ingredients, transformed with a bit of love and spice. Today, let’s gently fold together the vibrant flavors of Thailand into these salmon cakes, a dish that’s as nourishing to make as it is to eat.

Ingredients

• 1 lb fresh salmon, skin removed (I find wild-caught adds a deeper flavor)
• 1/4 cup panko breadcrumbs (for that perfect crunch)
• 1 large egg, lightly beaten (room temp blends better)
• 2 tbsp fresh cilantro, finely chopped (because fresh herbs make all the difference)
• 1 tbsp red curry paste (this is where the magic begins)
• 1 tsp fish sauce (a little goes a long way)
• 1/2 tsp granulated sugar (to balance the heat)
• 2 tbsp vegetable oil (extra virgin olive oil is my go-to, but any neutral oil works here)
• 1/4 cup sweet chili sauce (for dipping, because why not?)

Instructions

1. In a large bowl, flake the salmon with a fork until no large chunks remain.
2. Add the panko, egg, cilantro, red curry paste, fish sauce, and sugar to the salmon. Mix gently until just combined; overmixing can make the cakes tough.
3. Shape the mixture into 8 small patties, about 1/2 inch thick. Chill in the fridge for 15 minutes to firm up—this helps them hold together while cooking.
4. Heat the oil in a large skillet over medium heat until shimmering but not smoking, about 350°F.
5. Cook the salmon cakes for 3-4 minutes per side, or until golden brown and crispy. Resist the urge to move them around; letting them sit ensures a perfect crust.
6. Transfer to a paper towel-lined plate to drain any excess oil.

You’ll love the contrast between the crispy exterior and the tender, flaky inside of these salmon cakes. Serve them atop a bed of crisp greens with extra sweet chili sauce on the side for a meal that’s as beautiful as it is delicious.

Healthy Baked Salmon Cakes with Avocado Mayo

Venturing into the kitchen this morning, I found myself craving something both nourishing and comforting, a dish that feels like a gentle hug. That’s when the idea of these salmon cakes, paired with a creamy avocado mayo, came to mind—a perfect blend of health and indulgence.

Ingredients

• 1 lb fresh salmon, skin removed (I find wild-caught has the best flavor)
• 1/2 cup panko breadcrumbs (for that perfect crunch)
• 1/4 cup finely diced red onion (it adds a nice bite)
• 1 large egg, room temperature (it binds everything together beautifully)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 ripe avocado (for the mayo, choose one that’s just soft to the touch)
• 2 tbsp Greek yogurt (adds tanginess to the mayo)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1/2 tsp salt (I prefer sea salt for its mildness)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, flake the salmon into small pieces, ensuring no bones remain.
3. Add the panko, red onion, egg, 1 tbsp olive oil, salt, and pepper to the salmon. Mix gently until just combined.
4. Form the mixture into 4 equal patties and place them on the prepared baking sheet.
5. Bake for 15 minutes, then carefully flip each patty and bake for another 10 minutes until golden and crisp.
6. While the salmon cakes bake, make the avocado mayo: In a blender, combine the avocado, Greek yogurt, lemon juice, and remaining 1 tbsp olive oil. Blend until smooth.
7. Serve the salmon cakes warm with a dollop of avocado mayo on top.

Out of the oven, these salmon cakes are delightfully crisp on the outside, tender and flaky inside, with the avocado mayo adding a creamy contrast. Try serving them on a bed of mixed greens for a light lunch, or alongside roasted vegetables for a more substantial meal.

Crispy Salmon Cakes with Garlic Aioli

Dusk settles softly outside, and here in the kitchen, the simple act of preparing a meal feels like a quiet celebration. Today, we’re embracing the comfort of crispy salmon cakes, paired with a creamy garlic aioli that whispers of lazy afternoons and shared stories.

Ingredients

• 1 lb fresh salmon, skin removed (I find wild-caught has the best flavor)
• 1/2 cup panko breadcrumbs (for that perfect crunch)
• 1/4 cup mayonnaise (Duke’s is my secret weapon)
• 1 large egg, lightly beaten (room temp blends smoother)
• 2 tbsp fresh parsley, finely chopped (brightens every bite)
• 1 tbsp Dijon mustard (adds a subtle tang)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, always)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1/2 cup mayonnaise (for the aioli)
• 2 garlic cloves, minced (the more, the merrier)
• 1 tbsp lemon juice (freshly squeezed, please)

Instructions

1. Preheat your oven to 375°F to keep the salmon cakes warm as you fry them in batches.
2. In a large bowl, flake the salmon into small pieces, ensuring no bones remain.
3. Add panko, 1/4 cup mayonnaise, egg, parsley, Dijon mustard, salt, and pepper to the salmon. Mix gently to combine; overmixing can make the cakes tough.
4. Shape the mixture into 8 small patties, about 1/2 inch thick. Chill for 15 minutes to firm up—this helps them hold together while frying.
5. Heat olive oil in a large skillet over medium heat. Once shimmering, add salmon cakes in batches, frying for 3-4 minutes per side until golden and crispy.
6. Transfer to a baking sheet and keep warm in the oven while you prepare the aioli.
7. In a small bowl, whisk together 1/2 cup mayonnaise, minced garlic, and lemon juice until smooth. Let it sit for 5 minutes to allow the flavors to meld.

Velvety aioli clings to each crispy bite, the salmon cakes revealing a tender interior that contrasts beautifully with their golden crust. Serve them atop a bed of mixed greens for a light lunch, or alongside roasted potatoes for a heartier meal.

Salmon and Sweet Potato Cakes with Chipotle Yogurt

Kindly imagine the gentle fusion of flavors as we embark on creating a dish that marries the richness of salmon with the earthy sweetness of potatoes, all brought together with a smoky chipotle yogurt. It’s a recipe that feels like a warm hug on a cool evening, simple yet deeply satisfying.

Ingredients

• 1 lb fresh salmon, skin removed (I find wild-caught adds a deeper flavor)
• 1 large sweet potato, peeled and cubed (about 2 cups)
• 1/4 cup plain Greek yogurt (extra thick for a creamier texture)
• 1 tbsp chipotle in adobo sauce (adjust for heat preference)
• 1/2 cup panko breadcrumbs (for that perfect crunch)
• 1 large egg, lightly beaten (room temperature blends better)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1/2 tsp salt (I prefer sea salt for its mildness)
• 1/4 tsp black pepper (freshly ground for aroma)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Steam the sweet potato cubes until fork-tender, about 10 minutes, then mash them in a bowl. Tip: A fork works best for a slightly chunky texture.
3. In a separate bowl, flake the salmon into small pieces, ensuring no bones remain.
4. Combine the mashed sweet potato, flaked salmon, egg, panko, salt, and pepper in a large bowl. Mix gently to avoid breaking the salmon too much.
5. Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
6. Heat olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the skillet to ensure even cooking.
7. Transfer the patties to the prepared baking sheet and bake for 10 minutes to ensure they’re cooked through.
8. While the cakes bake, mix the Greek yogurt and chipotle in adobo sauce in a small bowl for the topping.

Vibrant and hearty, these salmon and sweet potato cakes offer a delightful contrast of textures—crispy on the outside, tender within. Serve them atop a bed of greens with a dollop of chipotle yogurt, or as a standout appetizer at your next gathering.

Mediterranean Salmon Cakes with Tzatziki Sauce

Under the soft glow of the morning light, there’s something deeply comforting about crafting these Mediterranean Salmon Cakes with Tzatziki Sauce. It’s a dish that carries the warmth of the sun and the freshness of the sea, perfect for those moments when you crave something both nourishing and indulgent.

Ingredients

• 1 lb fresh salmon, skin removed (I find wild-caught adds a deeper flavor)
• 1/2 cup panko breadcrumbs (for that perfect crunch)
• 1/4 cup finely chopped red onion (it adds a nice bite)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large egg, room temperature (it binds everything together beautifully)
• 1 tbsp fresh dill, chopped (for a whisper of freshness)
• 1 tsp lemon zest (brightens up the whole dish)
• 1/2 tsp sea salt (just enough to enhance the flavors)
• 1/4 tsp black pepper (freshly ground, if possible)
• 1 cup Greek yogurt (the base for our tzatziki, full-fat for creaminess)
• 1/2 cucumber, seeded and grated (squeeze out the excess water for the perfect texture)
• 1 garlic clove, minced (because garlic makes everything better)
• 1 tbsp lemon juice (freshly squeezed, for that zing)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, flake the salmon into small pieces, ensuring no bones remain.
3. Add the panko, red onion, olive oil, egg, dill, lemon zest, salt, and pepper to the salmon. Mix gently until just combined; overmixing can make the cakes tough.
4. Form the mixture into 8 equal patties, about 1/2 inch thick, and place them on the prepared baking sheet.
5. Bake for 15 minutes, then carefully flip each cake and bake for another 10 minutes, or until golden and crispy.
6. While the cakes bake, prepare the tzatziki sauce by combining the Greek yogurt, grated cucumber, minced garlic, and lemon juice in a small bowl. Stir well and refrigerate until serving.
7. Serve the salmon cakes warm, with a generous dollop of tzatziki sauce on top or on the side for dipping.

Perfectly crisp on the outside yet tender and flaky inside, these salmon cakes are a delightful contrast of textures. The tzatziki adds a cool, creamy counterpoint, making each bite a harmonious blend of flavors. Try serving them atop a bed of mixed greens for a light, summery meal that feels like a getaway to the Mediterranean.

Asian-Inspired Salmon Cakes with Soy Ginger Glaze

Zestfully, let’s embark on a culinary journey that brings the vibrant flavors of Asia right to your kitchen. These salmon cakes, glazed with a soy ginger sauce, are a testament to the beauty of simple ingredients coming together to create something extraordinary.

Ingredients

• 1 lb fresh salmon, skin removed (I find wild-caught gives the best flavor)
• 1/2 cup panko breadcrumbs (for that perfect crunch)
• 1 large egg, lightly beaten (room temperature eggs bind better)
• 2 tbsp mayonnaise (I swear by Kewpie for its creaminess)
• 1 tbsp soy sauce (low sodium lets you control the saltiness)
• 1 tsp grated ginger (freshly grated makes all the difference)
• 1 clove garlic, minced (because garlic is life)
• 2 tbsp vegetable oil (a neutral oil that doesn’t overpower)
• 1/4 cup honey (for that sweet, sticky glaze)
• 1 tbsp rice vinegar (adds a nice tang to balance the sweetness)

Instructions

1. Preheat your oven to 375°F (190°C) to keep the salmon cakes warm as you finish the batch.
2. In a large bowl, flake the salmon into small pieces, ensuring no bones remain.
3. Add panko, egg, mayonnaise, soy sauce, ginger, and garlic to the salmon. Mix gently to combine; overmixing can make the cakes tough.
4. Shape the mixture into 8 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands to prevent sticking.
5. Heat vegetable oil in a large skillet over medium heat. Once hot, add the salmon cakes in batches, cooking for 3-4 minutes per side until golden brown.
6. While the cakes cook, whisk together honey and rice vinegar in a small saucepan over low heat until combined. Brush this glaze over the cooked salmon cakes.
7. Transfer the glazed cakes to the preheated oven for 5 minutes to set the glaze. Tip: This step enhances the flavor and gives the glaze a beautiful sheen.

How these salmon cakes come together is nothing short of magical. The exterior crisps up beautifully, while the inside remains tender and flaky. Serve them atop a bed of lightly dressed greens or with a side of steamed jasmine rice for a complete meal that sings with flavor.

Salmon Cakes with Creamy Caper Dill Sauce

As the morning light filters through my kitchen window, I find myself drawn to the simplicity and elegance of making salmon cakes, a dish that feels both comforting and sophisticated. The creamy caper dill sauce adds a bright, tangy contrast that lifts the rich salmon to new heights.

Ingredients

• 1 lb fresh salmon, skin removed (I find wild-caught has the best flavor)
• 1/2 cup panko breadcrumbs (for that perfect crunch)
• 1/4 cup mayonnaise (I always reach for the full-fat version here)
• 1 large egg, lightly beaten (room temperature eggs blend more smoothly)
• 2 tbsp fresh dill, chopped (nothing beats the freshness of herbs from my garden)
• 1 tbsp Dijon mustard (a little sharpness goes a long way)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1/4 tsp salt (I prefer sea salt for its clean taste)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1/4 cup sour cream (for the sauce, full-fat adds richness)
• 1 tbsp capers, drained and chopped (they bring a lovely briny pop)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, flake the salmon into small pieces, ensuring no bones remain.
3. Add the panko, mayonnaise, egg, dill, Dijon mustard, lemon juice, and salt to the salmon. Mix gently until just combined.
4. Form the mixture into 4 equal patties, about 1 inch thick. Tip: Wet your hands slightly to prevent sticking.
5. Heat olive oil in a large skillet over medium heat. Once hot, add the salmon cakes and cook for 3-4 minutes per side, until golden brown.
6. Transfer the cakes to the prepared baking sheet and bake for 10 minutes to ensure they’re cooked through.
7. While the cakes bake, mix the sour cream and capers in a small bowl for the sauce. Tip: Let the sauce sit for a few minutes to allow the flavors to meld.
8. Serve the salmon cakes hot, topped with the creamy caper dill sauce. Tip: A side of arugula salad complements the richness beautifully.

Velvety inside with a crisp exterior, these salmon cakes are a study in contrasts. The sauce, with its creamy tang, makes each bite sing. Try serving them on toasted brioche buns for a luxurious twist on the classic fish sandwich.

Gluten-Free Salmon Cakes with Almond Flour

Evenings like these call for something light yet satisfying, a dish that whispers of the sea and hugs you with its warmth. Gluten-free salmon cakes with almond flour are just that—a tender, flavorful embrace on a plate, perfect for when you’re craving comfort without the heaviness.

Ingredients

• 1 lb fresh salmon, skin removed (I find wild-caught has the best flavor)
• 1/2 cup almond flour (for that perfect, nutty crunch)
• 1 large egg, lightly beaten (room temperature eggs blend more smoothly)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp fresh lemon juice (brightens everything up)
• 1/4 cup finely chopped green onions (for a mild, oniony bite)
• 1/2 tsp sea salt (I like mine fine for even distribution)
• 1/4 tsp black pepper (freshly ground, if you please)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, flake the salmon into small pieces with a fork, ensuring no large chunks remain.
3. Add the almond flour, beaten egg, olive oil, lemon juice, green onions, salt, and pepper to the salmon. Mix gently until just combined—overmixing can make the cakes tough.
4. Form the mixture into 4 equal patties, about 1/2 inch thick, and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
5. Bake for 15 minutes, then carefully flip the cakes and bake for another 10 minutes, or until golden and firm to the touch.
6. Let the cakes rest for 5 minutes before serving to allow them to set. Tip: This rest time is crucial for the perfect texture.

These salmon cakes emerge from the oven with a delicate crust and a moist, flaky interior, the almond flour adding a subtle richness. Try serving them atop a crisp salad or with a dollop of herbed yogurt for a refreshing contrast.

Salmon and Quinoa Cakes with Lemon Tahini Dressing

Evenings like these call for something nourishing yet effortless, a dish that feels like a warm hug after a long day. Salmon and quinoa cakes with lemon tahini dressing is just that—a harmonious blend of textures and flavors that come together in the most comforting way.

Ingredients

• 1 cup cooked quinoa (I find that red quinoa adds a lovely nuttiness)
• 1 lb fresh salmon, skin removed and finely chopped (wild-caught is my preference for its superior flavor)
• 1 large egg, lightly beaten (room temperature eggs bind better)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup finely chopped red onion (for a slight crunch and sweetness)
• 1 tbsp Dijon mustard (adds a tangy depth)
• 1/2 tsp sea salt (I always reach for flaky sea salt for its texture)
• 1/4 tsp black pepper (freshly ground, of course)
• 1/4 cup tahini (for the dressing, creamy and rich)
• 2 tbsp fresh lemon juice (brightens up the dressing beautifully)
• 1 tbsp water (to thin the dressing to perfection)

Instructions

1. In a large bowl, combine the cooked quinoa, chopped salmon, beaten egg, red onion, Dijon mustard, sea salt, and black pepper. Mix gently until just combined—overmixing can make the cakes dense.
2. Heat the extra virgin olive oil in a non-stick skillet over medium heat until shimmering, about 2 minutes.
3. Form the salmon and quinoa mixture into 8 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
4. Carefully place the patties in the skillet, cooking for 4-5 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip too early; patience ensures a perfect crust.
5. While the cakes cook, whisk together the tahini, lemon juice, and water in a small bowl until smooth. Tip: Adjust the water to achieve your desired dressing consistency.
6. Serve the salmon and quinoa cakes warm, drizzled with the lemon tahini dressing.

Salmon and quinoa cakes offer a delightful contrast of crispy exterior and tender interior, with the lemon tahini dressing adding a creamy, tangy finish. For a playful twist, try serving them atop a bed of mixed greens or with a side of roasted vegetables for a complete meal.

Smoked Salmon Cakes with Horseradish Cream

Perhaps there’s no better way to welcome the gentle embrace of summer than with a dish that balances richness and lightness, a harmony found in these smoked salmon cakes. They’re a nod to leisurely brunches and the quiet joy of crafting something beautiful from simple ingredients.

Ingredients

• 1 lb smoked salmon, flaked (I love the subtle smokiness of wild-caught)
• 1/2 cup panko breadcrumbs (for that perfect crunch)
• 2 large eggs, lightly beaten (room temperature blends better)
• 1/4 cup mayonnaise (Duke’s is my Southern heart’s choice)
• 2 tbsp fresh dill, chopped (because fresh herbs make all the difference)
• 1 tbsp lemon zest (brightens the whole dish)
• 1/2 tsp black pepper (freshly ground, please)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1/4 cup sour cream (for the horseradish cream)
• 1 tbsp prepared horseradish (adjust to taste, but it’s the soul of the cream)
• 1 tsp lemon juice (just a splash to lift the cream)

Instructions

1. In a large bowl, gently combine the flaked salmon, panko, eggs, mayonnaise, dill, lemon zest, and black pepper until just mixed. Tip: Overmixing can make the cakes tough.
2. Form the mixture into 8 equal patties, about 1/2 inch thick. Chill in the refrigerator for 15 minutes to firm up—this helps them hold together while cooking.
3. Heat olive oil in a large skillet over medium heat until shimmering. Cook the patties for 3-4 minutes per side, until golden brown and crispy. Tip: Don’t crowd the pan; cook in batches if necessary.
4. While the cakes cook, whisk together sour cream, horseradish, and lemon juice in a small bowl for the horseradish cream. Tip: Let it sit for a few minutes to let the flavors meld.
5. Serve the salmon cakes warm with a dollop of horseradish cream on top.

Unassuming yet unforgettable, these salmon cakes offer a delightful contrast of textures—crispy on the outside, tender within. The horseradish cream adds a sharp, creamy counterpoint that elevates the dish. Try them atop a bed of arugula for a peppery bite or with a side of roasted asparagus for a complete meal.

Salmon Cakes with Mango Salsa

Many evenings find me in the kitchen, seeking comfort in the rhythm of chopping and the sizzle of the pan. Tonight, it’s the simple yet vibrant combination of salmon cakes with mango salsa that calls to me, a dish that balances richness with a burst of freshness.

Ingredients

• 1 lb fresh salmon, skin removed (I find wild-caught has the best flavor)
• 1/2 cup panko breadcrumbs (for that perfect crunch)
• 1 large egg, lightly beaten (room temperature blends better)
• 2 tbsp mayonnaise (the secret to moist cakes)
• 1 tbsp Dijon mustard (for a slight tang)
• 1/4 cup finely chopped red onion (adds a nice bite)
• 2 tbsp chopped fresh dill (don’t skip this; it’s heavenly with salmon)
• 1/2 tsp salt (I use sea salt for its mild flavor)
• 1/4 tsp black pepper (freshly ground, always)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 ripe mango, diced (the sweeter, the better)
• 1/4 cup diced red bell pepper (for color and crunch)
• 1 tbsp lime juice (freshly squeezed, please)
• 1 tbsp chopped cilantro (if you’re into that)

Instructions

1. In a large bowl, flake the salmon with a fork, ensuring no large chunks remain.
2. Add panko, egg, mayonnaise, Dijon mustard, red onion, dill, salt, and pepper to the salmon. Mix gently until just combined; overmixing leads to tough cakes.
3. Form the mixture into 4 equal patties, about 1 inch thick. Chill in the fridge for 15 minutes to firm up—this prevents falling apart during cooking.
4. Heat olive oil in a non-stick skillet over medium heat until shimmering. Add salmon cakes; cook for 4-5 minutes per side until golden brown and crispy.
5. While the cakes cook, combine mango, red bell pepper, lime juice, and cilantro in a bowl for the salsa. Let it sit to meld flavors.
6. Serve salmon cakes hot, topped with mango salsa. The contrast of the crispy, savory cakes with the sweet, tangy salsa is unforgettable. Perfect over a bed of greens or with a side of quinoa for a light, satisfying meal.

Perhaps what I love most about this dish is the texture—crispy on the outside, tender inside, with the salsa adding a juicy contrast. It’s a reminder of summer’s bounty, even on the most ordinary of evenings.

Low-Carb Salmon Cakes with Zucchini

Evenings like these call for something light yet satisfying, a dish that whispers of summer and simplicity. Low-carb salmon cakes with zucchini are just that—a tender, flavorful embrace on a plate, perfect for when you’re craving comfort without the heaviness.

Ingredients

• 1 lb fresh salmon, skin removed (I find wild-caught has the best flavor)
• 1 medium zucchini, grated (about 1 cup, squeezed dry—trust me, this step is crucial)
• 1/4 cup almond flour (for that perfect, gentle crisp)
• 1 large egg, room temperature (it binds everything together beautifully)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp fresh dill, chopped (because dried just doesn’t compare)
• 1/2 tsp sea salt (to elevate all the flavors)
• 1/4 tsp black pepper (freshly ground, if you please)

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp of olive oil, letting it warm until it shimmers slightly.
2. In a large bowl, flake the salmon with a fork, ensuring no large chunks remain for even cooking.
3. Add the grated zucchini, almond flour, egg, dill, salt, and pepper to the salmon. Mix gently until just combined—overmixing leads to dense cakes.
4. Form the mixture into 4 equal patties, about 1/2 inch thick. Pressing them too thin might cause them to fall apart.
5. Carefully place the patties in the skillet. Cook for 4-5 minutes on each side, or until golden brown and crispy. A gentle flip is key here.
6. Transfer the cooked salmon cakes to a plate lined with paper towels to absorb any excess oil.

How these salmon cakes turn out is nothing short of magical—crispy on the outside, moist and flaky within, with the zucchini adding a subtle sweetness. Serve them atop a bed of greens or with a dollop of creamy avocado sauce for an extra layer of delight.

Salmon Cakes with Remoulade Sauce

Remembering the first time I made salmon cakes, the kitchen filled with a comforting aroma that seemed to slow time itself. It’s a dish that carries the simplicity of home cooking with the elegance of a meal shared among friends.

Ingredients

• 1 lb fresh salmon, skin removed (I find wild-caught adds a deeper flavor)
• 1/2 cup panko breadcrumbs (for that perfect crunch)
• 1/4 cup mayonnaise (Duke’s is my secret weapon)
• 1 large egg, lightly beaten (room temp blends smoother)
• 2 tbsp Dijon mustard (a tangy kick that’s irreplaceable)
• 1 tbsp lemon juice (freshly squeezed, please)
• 2 tbsp chopped fresh dill (dried just doesn’t compare)
• 1/4 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1/2 cup remoulade sauce (homemade or store-bought, no judgment here)

Instructions

1. Preheat your skillet over medium heat with the olive oil, aiming for a shimmer but not smoke, about 2 minutes.
2. In a large bowl, flake the salmon into small pieces, ensuring no bones remain.
3. Gently mix in the panko, mayonnaise, egg, Dijon mustard, lemon juice, dill, salt, and pepper until just combined; overmixing leads to dense cakes.
4. Form the mixture into 4 equal patties, about 1 inch thick, pressing just enough to hold together.
5. Carefully place the patties in the skillet, cooking until golden brown, about 4 minutes per side. A tip: resist the urge to move them too soon for a perfect crust.
6. Transfer the cooked salmon cakes to a paper towel-lined plate to drain any excess oil.
7. Serve warm with a generous dollop of remoulade sauce on top or alongside.

Offering a crisp exterior with a tender, flaky interior, these salmon cakes are a study in contrasts. The remoulade sauce adds a creamy, tangy dimension that elevates the dish beyond the ordinary. Try serving them atop a bed of mixed greens for a light yet satisfying meal.

Salmon and Corn Cakes with Cilantro Lime Sauce

Under the soft glow of the morning light, there’s something deeply comforting about crafting these salmon and corn cakes, a dish that feels like a gentle embrace from the sea and the earth combined.

Ingredients

• 1 lb fresh salmon, skin removed (I find wild-caught adds a richer flavor)
• 1 cup fresh corn kernels (about 2 ears, or frozen works in a pinch)
• 1/4 cup finely diced red onion (for a slight crunch and sweetness)
• 1 large egg, lightly beaten (room temperature eggs blend more smoothly)
• 1/2 cup panko breadcrumbs (for that perfect crispiness)
• 2 tbsp mayonnaise (the secret to moist cakes)
• 1 tbsp fresh lime juice (brightens up the whole dish)
• 1/4 cup chopped cilantro (plus more for garnish)
• 1/2 tsp salt (I like sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if possible)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• For the sauce: 1/2 cup sour cream, 2 tbsp lime juice, 1/4 cup chopped cilantro, salt to taste

Instructions

1. In a large bowl, flake the salmon into small pieces, ensuring no bones remain.
2. Add the corn, red onion, egg, panko, mayonnaise, lime juice, cilantro, salt, and pepper to the salmon. Mix gently until just combined; overmixing can make the cakes tough.
3. Form the mixture into 8 equal patties, about 1/2 inch thick. Chill in the refrigerator for 15 minutes to firm up—this helps them hold together while cooking.
4. Heat olive oil in a large skillet over medium heat until shimmering. Cook the patties for 3-4 minutes per side, or until golden brown and crispy. Tip: Don’t overcrowd the pan; cook in batches if necessary.
5. While the cakes cook, whisk together the sour cream, lime juice, cilantro, and salt for the sauce in a small bowl.
6. Serve the salmon and corn cakes hot, drizzled with the cilantro lime sauce. Tip: A sprinkle of extra cilantro on top adds a fresh pop of color and flavor.

How the cakes come out with a delightful contrast between the crispy exterior and the tender, flaky interior, while the sauce adds a creamy, tangy finish that ties everything together. Perfect for a leisurely brunch or a light dinner, perhaps with a side of avocado salad for an extra touch of green.

Salmon Cakes with Pesto Mayo

Lately, I’ve found myself drawn to the simplicity and elegance of salmon cakes, especially when paired with a vibrant pesto mayo. There’s something deeply satisfying about the way the crispy exterior gives way to the tender, flaky fish inside, all brought together by the herby, creamy sauce.

Ingredients

• 1 lb fresh salmon, skin removed (I find wild-caught has the best flavor)
• 1/2 cup panko breadcrumbs (for that perfect crunch)
• 1/4 cup mayonnaise (I always go for the full-fat version for richness)
• 2 tbsp pesto (homemade or store-bought, your choice)
• 1 large egg, lightly beaten (room temperature eggs blend more smoothly)
• 1 tbsp extra virgin olive oil (my kitchen staple for frying)
• 1/2 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, flake the salmon into small pieces, ensuring no bones remain.
3. Add the panko, mayonnaise, pesto, egg, salt, and pepper to the salmon. Mix gently until just combined; overmixing can make the cakes tough.
4. Form the mixture into 4 equal patties, about 1 inch thick. Tip: Wet your hands slightly to prevent sticking.
5. Heat the olive oil in a large skillet over medium heat. Once hot, add the salmon cakes and cook for 3-4 minutes per side, until golden brown.
6. Transfer the cakes to the prepared baking sheet and bake for 10 minutes to ensure they’re cooked through. Tip: This step gives them an extra crispiness.
7. While the cakes bake, mix 2 tbsp mayonnaise with 1 tbsp pesto for the sauce. Tip: Let it sit for a few minutes to let the flavors meld.

Golden and crispy on the outside, moist and flavorful on the inside, these salmon cakes are a delight. Serve them atop a bed of mixed greens or with a side of roasted vegetables for a meal that feels both indulgent and wholesome.

Salmon and Chickpea Cakes with Yogurt Dill Sauce

How quietly the morning unfolds, with the kitchen bathed in soft light, inviting the creation of something both nourishing and comforting. Today, we’re embracing the gentle art of crafting salmon and chickpea cakes, a dish that marries the richness of the sea with the earthy simplicity of legumes, all brought together with a yogurt dill sauce that whispers of summer gardens.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed – I love the slight bite they retain when not overcooked.
• 1 lb fresh salmon, skin removed and finely chopped – wild-caught if you can, for its deeper flavor.
• 1/2 cup plain Greek yogurt – the creaminess is unmatched.
• 1 tbsp fresh dill, chopped – it’s worth seeking out fresh for its bright aroma.
• 1 egg, lightly beaten – room temperature eggs blend more smoothly.
• 1/4 cup breadcrumbs – I opt for panko for their crisp texture.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 tsp lemon zest – just a whisper to lift the flavors.
• Salt and pepper – to season, but measure with your heart.

Instructions

1. In a large bowl, gently mash the chickpeas with a fork, leaving some whole for texture.
2. Add the chopped salmon, egg, breadcrumbs, lemon zest, salt, and pepper to the bowl. Mix until just combined; overmixing can make the cakes tough.
3. Form the mixture into 8 small patties, about 1/2 inch thick. Chill in the fridge for 15 minutes to firm up – this helps them hold together while cooking.
4. Heat olive oil in a non-stick skillet over medium heat until shimmering. Cook the patties for 4 minutes per side, or until golden and crispy.
5. While the cakes cook, stir together the Greek yogurt and dill in a small bowl for the sauce. Season lightly with salt.
6. Serve the salmon and chickpea cakes warm, topped with a dollop of the yogurt dill sauce.

As you take the first bite, notice the contrast between the crispy exterior and the tender, flaky interior, a harmony of textures. The yogurt dill sauce adds a cool, tangy counterpoint, making each bite a little celebration. For a playful twist, try serving these cakes atop a bed of lightly dressed arugula, the peppery greens offering a fresh contrast to the rich salmon.

Salmon Cakes with Cucumber Raita

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where I begin to prepare today’s comfort—a dish that marries the richness of the sea with the crisp freshness of garden greens.

Ingredients

• 1 lb fresh salmon, skin removed (I find wild-caught lends a deeper flavor)
• 1/2 cup panko breadcrumbs (for that perfect crunch)
• 1 large egg, lightly beaten (room temperature blends better)
• 2 tbsp mayonnaise (the secret to moist cakes)
• 1 tbsp Dijon mustard (for a slight tang)
• 1/4 cup finely chopped red onion (soak in cold water to mellow the bite)
• 2 tbsp chopped fresh dill (plus more for garnish)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, always)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 cup Greek yogurt (full-fat for creaminess)
• 1/2 cucumber, seeded and finely diced (English cucumbers work best)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1 tsp ground cumin (toasted lightly for aroma)
• Salt and pepper to taste (but be precise)

Instructions

1. In a large bowl, flake the salmon into small pieces, ensuring no bones remain.
2. Add panko, egg, mayonnaise, Dijon mustard, red onion, dill, salt, and pepper to the salmon. Mix gently until just combined; overmixing leads to tough cakes.
3. Form the mixture into 8 equal patties, about 1/2 inch thick. Chill for 15 minutes to firm up—this prevents falling apart during cooking.
4. Heat olive oil in a non-stick skillet over medium heat until shimmering. Cook patties for 4 minutes per side, or until golden brown and crispy.
5. For the raita, combine Greek yogurt, cucumber, lemon juice, cumin, salt, and pepper in a bowl. Stir well and refrigerate until serving.
6. Serve salmon cakes warm with a dollop of cucumber raita on top. Garnish with extra dill for a pop of color.

Salmon cakes emerge from the skillet with a golden crust giving way to a tender, flavorful interior. The raita, cool and tangy, complements the richness beautifully. Try serving atop a bed of mixed greens for a light, summery meal that feels both indulgent and refreshing.

Conclusion

You’ve just explored a treasure trove of 18 Delicious Salmon Cakes Recipes perfect for any occasion! Whether you’re craving something classic or adventurous, there’s a recipe here to delight your taste buds. We’d love to hear which one becomes your favorite—drop us a comment below. Loved this roundup? Share the joy by pinning this article on Pinterest for your fellow home cooks to discover!

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