I’ve always loved salmon, but after years of working with it in professional kitchens, I craved a recipe that felt a little more homey—something simple but special. These salmon cakes are exactly that. Made with raw, not canned salmon, these Fresh Salmon Cakes are packed with flavor, have the perfect crispy exterior, and are just delish!
Salmon cakes are one of those versatile dishes that check a lot of boxes. They’re fast enough for a weeknight, fancy enough for guests, and just as good served warm from the pan as they are tucked into a sandwich the next day. I love how the flavors pop thanks to the capers and lemon, and the texture is spot-on with that perfect golden crust.
This recipe also brings back memories of Sunday lunches with my family—something about pan-frying patties in a cast iron skillet just feels cozy and nostalgic. Whether you’re cooking to impress or just feeding yourself something nourishing and tasty, these salmon cakes never miss.
Ingredients
- Salmon – Skinless and deboned. You don’t have to use the fanciest, most expensive salmon. Coho is readily available and is perfect in this recipe. Fresh or frozen and thawed is also fine, just watch the water content if thawing.
- Panko bread crumbs – You can make these salmon cakes with regular bread crumbs. I have tried it, but I much prefer the crunch of the Panko.
- Parsley – Fresh parsley adds so much flavor and is essential. Dried parsley just isn’t the same.
- Mayonnaise – For the creamiest salmon cakes, use full-fat mayo. Olive oil or avocado oil mayos are my favorite.
- Shallots – You can totally chop the shallot in the food processor before pulsing the salmon.
- Capers – OK caper haters, there are hardly any in this recipe and they add a briny touch of flavor that puts them over the top!
- Fresh lemon juice
- Dijon mustard
- Salt
- Ground pepper
- Oil – For shallow frying. You’ll want the oil to come up to about halfway up the sides of the salmon cakes.
How To Make Mom’s Salmon Cakes
- Cut the salmon filet into 3–4 pieces and add it to a food processor.
- Pulse it a few times to roughly chop the salmon. Do not puree—you want it finely chopped but still with texture.
- Transfer the salmon to a bowl and set aside.
- Combine 2 tablespoons of Panko, chopped parsley, mayonnaise, chopped shallots, capers, lemon juice, Dijon mustard, salt, and pepper in a small bowl and mix well.
- Add the mayonnaise dressing to the salmon and mix until just combined.
- Form the mixture into 4 patties, about 1.5 inches thick.
- Spread the remaining Panko on a saucer and roll the patties in it to coat all sides.
- Heat the oil in a skillet over medium heat until hot but not smoking.
- Place the coated salmon cakes into the skillet and cook for 3–4 minutes.
- Flip and cook for another 3–4 minutes on the other side, or until golden and the internal temp reaches at least 125°F.
- Serve with tartar sauce or a lemony aioli, and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- Chop the salmon by hand if you don’t have a food processor—it just takes a little longer.
- Use a digital meat thermometer to avoid overcooking and drying out the cakes. Cook them to at least 125F but the FDA says to cook salmon to 145F. That’s overcooked if you ask me.
- Chill the patties in the fridge for 20 minutes before frying if you want them to hold together even better.
- Don’t overcrowd the pan—give each cake a little space so you get that beautiful sear.
- Make a double batch and freeze some for later (they reheat beautifully in the oven or air fryer).
Recommended
Make It A Meal
I love serving these with a big green salad and roasted baby potatoes or a simple cucumber-dill or radish salad on the side. They also make a killer sandwich—tuck a patty into a brioche bun with lettuce, tomato, and a dollop of tartar sauce or herby yogurt dip. For something lighter, serve them on top of mixed greens with a drizzle of lemon vinaigrette.
Storage
Leftover salmon cakes will keep in the fridge for up to 3 days. Store them in an airtight container, and reheat in a skillet, toaster oven, or air fryer to crisp them back up. To freeze, place the cooled cakes on a baking sheet and freeze them until solid, then transfer them to a freezer-safe bag or container. Reheat straight from frozen at 375°F for 12–15 minutes.
Mom’s Salmon Cakes
Ingredients
- 1 pound fresh salmon skinless and deboned
- ¾ cup Panko bread crumbs divided
- 2 tablespoons parsley chopped
- 2 tablespoons mayonnaise
- 2 tablespoons shallots chopped
- 1 tablespoons capers roughly chopped
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- oil for shallow frying
Instructions
- Cut the salmon filet into 3–4 pieces and add it to a food processor.
- Pulse it a few times to roughly chop the salmon. Do not puree—you want it finely chopped but still with texture.
- Transfer the salmon to a bowl and set aside.
- Combine 2 tablespoons of Panko, chopped parsley, mayonnaise, chopped shallots, capers, lemon juice, Dijon mustard, salt, and pepper in a small bowl and mix well.
- Add the mayonnaise dressing to the salmon and mix until just combined.
- Form the mixture into 4 patties, about 1.5 inches thick.
- Spread the remaining Panko on a saucer and roll the patties in it to coat all sides.
- Heat the oil in a skillet over medium heat until hot but not smoking.
- Place the coated salmon cakes into the skillet and cook for 3–4 minutes.
- Flip and cook for another 3–4 minutes on the other side, or until golden and the internal temp reaches at least 125°F.
- Serve with tartar sauce or a lemony aioli, and enjoy!
Notes
Chef Jenn’s Tips
- Chop the salmon by hand if you don’t have a food processor—it just takes a little longer
- Use a digital meat thermometer to avoid overcooking and drying out the cakes
- Chill the patties in the fridge for 20 minutes before frying if you want them to hold together even better
- Don’t overcrowd the pan—give each cake a little space so you get that beautiful sear
- Make a double batch and freeze some for later (they reheat beautifully in the oven or air fryer)