Salmon Cakes From Scratch

These salmon cakes from scratch are delicious, crispy pan-seared salmon patties mixed with chives, garlic, and lemon that you can serve as “cakes” or on a bun as I will show you in this recipe.

Salmon cakes are something we like to have all year round. I have been able to find good quality frozen salmon filets that work well for quick meals or really anytime we want to have salmon. The individual packaging makes for a quick defrost in a bowl of cool water. Often, I forget to take the meat out of the freezer. This is a mistake I normally find I have made just before dinnertime. 

Where am I going with this? We have salmon ALOT. It’s my kind of fast food or in many cases, in a pinch protein.

 This salmon recipe makes a crisp flavorful salmon cake that you can eat as is or place on a bun for a delicious salmon sandwich.  Today I am sharing just how I make them along with my favorite way to serve them. For a real diner style meal, I like to pair these with these Crispy Oven Fries. A perfect combination for busy weeknights (or when you forget to defrost something for dinner).

For these you can opt to make a homemade tartar sauce or a very simple but fantastic lemon mayo that I do often. 

Salmon Cakes Are…

• Made with simple ingredients and are a classic option for any salmon lover.
• One of my favorite appetizers to make that are a great alternative to tuna patties, crab cakes and make terrific salmon burgers.
• Fresh salmon cakes made with any type of salmon (wild salmon, Atlantic salmon, or wild Alaskan salmon).
• A great recipe for a quick weeknight dinner.
• The perfect way to use up leftover cooked salmon, or in a pinch using a can of salmon. 

Ingredients

Salmon- you can use skin-on or skinless salmon filets for this. Make sure whichever one you use, they are boneless. 

Eggs- use large eggs.

Breadcrumbs- I use plain breadcrumbs for this but you can opt to use an herb infused one if you like. Panko breadcrumbs will also work.

Flour- all-purpose flour helps bind the patties together. Don’t skip it. 

Chives- fresh chives or dried chives work fine for these. Fresh dill or fresh parsley also work well. 

Lemon- I use an actual lemon but bottle lemon juice works just as well. 

Seasoning- I use freshly cracked black pepper and sea salt but you can use standard table salt or pepper. Himalayan salt or kosher are also great alternatives. 

Oil- I prefer to use coconut oil for frying these up. It gives a beautiful golden crispy outside however, extra virgin olive oil, avocado oil or any other sort of neutral oil will work. 

To Enjoy Salmon Cakes on a Bun

• artisan or brioche roll or bun
• 1 avocado
• red onion (or yellow onion)
• 1/3 cup good quality mayo
• lettuce
• lemon juice and zest from half of lemon
• cracked black pepper

Directions

Salt and pepper both salmon filets and cook in the oven at 400℉ for 10 minutes. I pop mine into a toaster oven to make it even easier. When ready remove from the oven and allow to cool so that you can handle the salmon. Once cooled, take a fork and shred them in a large mixing bowl.

Add the egg, flour, bread crumbs, 1/2 the juice from the lemon(save the other half for the lemon mayo), and chives to the bowl. Mix well and form into cakes.

Heat a cast iron skillet with about 2-3 tbsp. of coconut oil to coat the bottom of the pan over medium heat. Fry on both sides until golden brown. Be sure to not flip until you see the golden edges. If you flip the cakes too soon, they may fall apart. Let them cook so that you only have to flip them once.

When the salmon cakes are ready, remove them from the heat and transfer cakes onto a paper towel-lined plate to help absorb excess oil . Place two buns or rolls into the hot pan and allow them to toast.

To assemble your sandwich. Starting with the mayo. Add the zest of the lemon, half the juice, 1/3 cup mayo, and cracked black pepper into a small bowl. Mix well and slather both sides of each bun with it. Add a salmon cake from scratch to each bun then top with sliced avocado, red onion, and lettuce.

Cooking Tips

• For Salmon Cakes From Scratch on a Roll: Add a bit of the lemon zest to the mayo and toast the bun directly in the hot pan juices after the salmon cakes are finished to give it an added crispiness.
• Make sure to use a boneless filet or if using canned salmon, inspect the salmon for bones before frying.
• A cast iron pan is recommended but not necessary to make this recipe.
• I use coconut oil to fry. Not only is it a healthy oil to use but it gives the salmon cakes that nice golden crispness.

FAQ

_{Can I use canned salmon?}

Yes! You can use canned salmon. You can just measure about 2 cups of salmon for this recipe or as explained below, you can go ahead and double it up if you feeding more people.

_{Can I double this recipe up?}

Yes, and you can do this using either fresh salmon or canned if you like. I have done both and both have worked just fine. To gauge how much salmon, you will need about a 4 oz salmon filet per salmon cake to make them large enough for a roll.

How To Store

Store leftover salmon patties in an airtight container, wrap them with aluminum foil or plastic wrap and store in the fridge. Reheat in a toaster oven or frying pan. 

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!