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Salmon Cakes are one of my favourite dishes to make with leftover salmon. In fact, when I make Spiced Baked Salmon or  Grilled Asian Salmon Kebabs I usually buy a larger fillet, just so that I’ll have leftovers to make these. You could make these with a quality canned salmon, but I think fresh salmon makes a big difference in the flavour and texture of these patties.

Reinventing the Classic Salmon Cake

Do you remember fish cakes? You know, the ones shaped like pucks that came in the freezer section? I liked getting them for dinner as a kid, but I really don’t recall them tasting much like fish.

This easy salmon cake recipe re-invents those nostalgic frozen oldies with healthy, fresh-cooked wild sockeye salmon, along with some crunchy veggies and creamy mashed potatoes. The crunchy Panko crust makes the fish cakes crisp and golden. Honestly, I don’t know what I ever did without Panko. Those little Japanese breadcrumbs make everything crispier and are a staple in my kitchen.

Old Bay Seasoning

Served with a simple lemon horseradish aioli, salmon cakes are a perfect meal with a salad on the side. You can always use dill for seasoning, which is an obvious match for salmon — and a good one. But I’m using Old Bay seasoning, which I love to use on both seafood and mashed potatoes — and it’s perfect in this recipe! Old Bay is a complex blend of spices containing among many other ingredients, celery salt, paprika, dry mustard, black pepper, and cloves. This seasoning is worthwhile to have it on hand for the distinctive and delicious flavour it adds to your seafood dishes.

Because of the Old Bay seasoning, I haven’t added any salt to this salmon cake recipe. If you like a little more salt, by all means, add some!

Here’s What You Need to Make this Salmon Cake Recipe

Potato 

For this recipe, use a  starchy potato variety, like russet, vs a waxy one like fingerlings or new potatoes. They work best for salmon patties because the starch helps to hold the cakes together. 

Vegetables

Sweet bell peppers, any colour, celery and green onions (or scallions) add crunch and flavour. Just be sure to dice the vegetables fairly small.

Mayonnaise

I use real mayonnaise for these patties. You can substitute a mayo-like spread such as Miracle Whip. Just be aware that those spreads often contain sugar and high fructose corn syrup. Be sure that the product contains real eggs and oil, which is are the ingredients in real mayonnaise that help bind the ingredients in the recipe.

Dijon mustard

I like the slight spice and tang of dijon mustard, but if you don’t have it, use yellow mustard. Or for that matter, any mustard!

Old Bay seasoning

If you don’t have Old Bay, try using a tsp of celery salt, a tsp of paprika, 1/4 tsp ground cloves, and a generous crack of pepper.

Egg

The egg is an integral part of this recipe, and a large egg is a necessity.

Cooked salmon

If you have leftover cooked salmon, these salmon cakes are a delicious way to use it. If you don’t, can substitute canned salmon. Just make sure that the canned salmon is VERY well-drained. Too much moisture can cause your patties to fall apart.

Panko bread crumbs

Panko bread crumbs give these salmon cakes a perfectly crispy crust. You can substitute any fine, dry bread crumbs. 

Peanut or vegetable oil

Peanut or vegetable oils have a high smoke point, which makes them the best choices for frying. Other good high smoke point oils are canola, sunflower, or safflower. 

How to Make This Salmon Patty Recipe, Step By Step

1. Peel and cut one large potato into 2-inch cubes, and boil until tender, about 15 minutes.
2. While potato is cooking, dice bell pepper, celery, and green onion.
3. Drain and mash potato.
4. In a large bowl combine the vegetables with beaten egg, mayonnaise, mustard, Old Bay seasoning, and potatoes.
5. Cover with plastic wrap and refrigerate for at least one hour.
6. Gently fold flaked salmon into potato mixture.
7. Shape mixture into about 12 balls, flattening them into patties on a plate with the Panko crumbs, then turning to coat the other side with crumbs.
8. Heat oil in a large skillet over medium heat.
9. Fry the patties, in batches, until golden and crisp, about 5 minutes each side.
10. Remove to a paper towel-lined plate and garnish with parsley.
11. For the aioli, mix together mayonnaise, horseradish, and lemon zest.
12. Serve hot, with lemon wedges.

Pro Tips & Tricks to Make the Best Salmon Patties

Refrigerate Before Frying

Refrigerating the patty mixture for at least an hour before frying. This will help the patties hold together better when dipped into the oil.

Make it Gluten-Free

Simply substitute gluten-free Panko or bread crumbs to make the recipe gluten-free.

Serve with Horseradish Aioli

While you can use any dipping sauce for these salmon patties, horseradish in the aioli complements the recipe perfectly.

Make it a Salmon Cake Burger

You can turn the patties into salmon burgers, too! Just make them bigger and serve on a bun, then spread with the aioli. It’s a deliciously healthier version of the fast-food favourite.

Looking for more yummy salmon recipes? Check out Salmon, Spinach Mandarin Salad, Salmon Chowder, or Sriracha Salmon Quesadillas.

Salmon Cakes – Crispy Salmon Patties

These easy and delicious Salmon Cakes are a healthy take on your favourite childhood meal. Coated in crunchy Panko crumbs, these crisp, golden salmon patties combine the flavours of leftover salmon, mashed potatoes, and veggies.

4.12 from 17 votes

Print Pin Rate

Course: Appetizer, Main Course

Cuisine: American

Prep Time: 30 minutes

Cook Time: 20 minutes

Chilling time: 1 hour

Total Time: 1 hour 50 minutes

Servings: 6 servings

Calories: 293kcal

Author: Colleen

Ingredients

• ▢ 1 russet potato peeled, boiled, mashed and cooled
• ▢ 1 red bell pepper diced
• ▢ 1 stalk celery diced
• ▢ 2 green onions thinly sliced
• ▢ 2 tbsp mayonnaise
• ▢ 1 tbsp Dijon mustard
• ▢ 1 tbsp old bay seasoning
• ▢ 1 large egg beaten
• ▢ 2 cups cooked salmon separated into large flakes
• ▢ 1 cup panko bread crumbs
• ▢ 2 tbsp peanut or vegetable oil
• ▢ 2 tbsp parsley
• ▢ 1/4 cup real mayonnaise
• ▢ 2 tbsp prepared horseradish
• ▢ 2 tbsp lemon zest

US Customary - Metric

Instructions

• Peel and cut one large potato into 2-inch cubes, and boil until tender, about 15 minutes.
• While potato is cooking, dice bell pepper, celery, and green onion.
• Drain and mash potato.
• In a large bowl combine the vegetables with beaten egg, mayonnaise, mustard, Old Bay seasoning, and potatoes.
• Cover with plastic wrap and refrigerate for at least one hour.
• Gently fold flaked salmon into potato mixture.
• Shape mixture into about 12 balls, flattening them into patties on a plate with the Panko crumbs, then turning to coat the other side with crumbs.
• Heat oil in a large skillet over medium heat.
• Fry the patties, in batches, until golden and crisp, about 5 minutes each side.
• Remove to a paper towel-lined plate and garnish with parsley.
• For the aioli, mix together mayonnaise, horseradish, and lemon zest.
• Serve hot, with lemon wedges.

Notes

• Refrigerating the patty mixture for at least an hour will help the patties hold together better for frying.
• Substitute gluten-free panko or bread crumbs to make the recipe gluten-free.

Nutrition

Serving: 2g | Calories: 293kcal | Carbohydrates: 17g | Protein: 12g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 250mg | Potassium: 489mg | Fiber: 2g | Sugar: 2g | Vitamin A: 875IU | Vitamin C: 33.8mg | Calcium: 53mg | Iron: 1.8mg

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