Salmon Cakes are one of my favourite dishes to make with leftover salmon. In fact, 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 flavour and texture in these patties.
Salmon CakesReinventing The Fish Cake
Do you remember fish cakes? 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. These salmon cakes re-invent those frozen oldies with fresh cooked wild sockeye salmon, along with some crunchy veggies and creamy mashed potatoes. A panko crust makes them crisp and golden. 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 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 others, celery salt, paprika, dry mustard, black pepper, and cloves. I’m working on a recipe for it. In the meantime, if you can find it in the yellow and blue can, it’s worthwhile to have it on hand, for the distinctive and delicious flavour it adds to your seafood dishes.
And if you love Old Bay, you can even join the fan club here: Old Bay Nation.
Because of the Old Bay seasoning, I haven’t added any salt to the recipe. If you like a little more salt, by all means, add some.
Horseradish Aioli: Perfect For Salmon Cakes
Horseradish in the aioli complements the salmon perfectly. But you can use any dipping sauce for these salmon patties. And, the patties can become salmon burgers, too, just make them bigger and serve on a bun spread with the aioli.
More Salmon
Looking for more yummy salmon recipes? Check out Salmon, Spinach Mandarin Salad, Salmon Chowder, or Sriracha Salmon Quesadillas.
Salmon CakesHow To Make Salmon Cakes
These delicious panko crusted crispy Salmon Cakes are easy to make, and perfect for appies, burgers,, or sliders
- 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
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.
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.
These salmon cakes look like a great way to use up day old salmon! I’m in love with the crispy outside!
Thanks Bethany! I hate to waste food, so this is for sure a great recipe for leftovers. 🙂
I’m only giving these 3 stars because they kept falling apart on me. So frustrating!
I’m not a novice cook either.
But when forming them AND frying them, they kept breaking up. Even when plating them, falling apart.
The flavor was good though.
But it was alot of work and made a big mess.
Hi, I’m so sorry this recipe didn’t work out for you. We make these Salmon Cakes all the time and they always turn out perfectly, as you can see from the photos. The falling apart part sounds like there was too much moisture in the potatoes and or the salmon. They both need to be fully cooked before making the patties. I hope this helps, and I thank you for your feedback!
Refrigerating for at least an hour before frying will keep them from falling apart.
Ranae, this is very true. Thanks for the reminder, and I am going to put it in the recipe notes.
What a great way to use up leftover mashed potatoes! Love how crispy these are!
Thanks Dara! Panko is great for crispy-ness 🙂
Love the textures in there! Panko makes sure a nice crunch! I’ll definitely try this soon!
Thanks Marie!
I love these because you can freeze them for a quick meal on busy nights! Mini ones are great for applies (or for kids) too. Thanks for the reminder! I haven’t made these for a long time.
Absolutely, Elaine! (or bigger ones for burgers) 🙂
These salmon cakes are delicious! Soft inside from the mashed potatoes, and crispy on the outside. We as well make salmon cakes with leftover salmon fillet, the best way! And that aioli is just the perfect complement!
Thanks Nicoletta. It’s great when you can look forward to leftovers, isn’t it? 🙂
So glad to have found this!! Wondering can this same recipe be made using the new or not so new air fryer method of cooking?
Hi Dell, I’m afraid that I have never tried this recipe with an air fryer. I would really love to hear your feedback, though, if you do!