There’s something irresistible about the golden crunch of a perfectly pan-seared salmon cake. With tender flakes of fresh salmon, a gentle hit of herbs, and just the right kiss of lemon, these cakes strike a mouthwatering balance between comfort food and coastal elegance.

I first made this dish after a weekend trip to the coast, where I brought home a few fillets of fresh-caught salmon. I didn’t want to overcomplicate such a beautiful ingredient, so I kept the recipe simple—and it quickly became a staple in our kitchen rotation. Whether served with a crisp salad or tucked into a brioche bun, these salmon cakes always hit the spot.

Let’s dive into what makes these salmon cakes so special and why you’ll want to keep this recipe in your back pocket.

Why You’ll Love These Fresh Salmon Cakes

Get ready to add a new favorite to your weeknight dinner lineup. These salmon cakes aren’t just delicious—they’re an effortless crowd-pleaser for every occasion.

First off, they’re incredibly quick and easy to make. You don’t need any special tools or tricky techniques. Just a bowl, a pan, and about 30 minutes from start to finish.

They’re also light but satisfying, thanks to the fresh salmon and minimal filler. Unlike some versions that rely heavily on breadcrumbs or mayo, Chef John’s approach lets the fish shine.

These cakes are budget-conscious too—especially if you can grab salmon on sale or use leftover fillets from another meal. It’s a fantastic way to stretch your grocery dollar without sacrificing flavor.

And let’s not forget how versatile they are. Serve them with aioli and greens for a fancy lunch, or make mini versions for an elegant appetizer. They also freeze well, making them great for meal prep.

If you’ve never made salmon cakes from scratch, this is the place to start. Simple, flavorful, and endlessly adaptable.

Ingredients Notes

The beauty of these salmon cakes lies in their simplicity. A few well-chosen ingredients come together to form crispy patties bursting with flavor.

The star of the show is, of course, fresh salmon. You’ll want to use raw, skinless salmon fillets, finely chopped by hand. Avoid canned salmon here—fresh is what gives these cakes their delicate, flaky texture.

Green onions and fresh parsley bring brightness and balance to the richness of the fish. Be sure to use both the white and green parts of the onion for maximum flavor.

A touch of Dijon mustard and lemon zest adds a subtle zing that cuts through the richness beautifully. Don’t skip the zest—it’s the secret ingredient that makes these cakes sing.

Breadcrumbs act as the binding agent, helping hold everything together without overpowering the salmon. Panko works best for a light texture, but regular breadcrumbs will do in a pinch.

You’ll also need one egg, which helps bind the cakes while keeping them moist. No fancy gadgets required—just a sharp knife, a mixing bowl, and a good nonstick skillet for searing.

How To Make These Fresh Salmon Cakes

Don’t let the elegance fool you—these salmon cakes are refreshingly easy to whip up.

Start by finely chopping your fresh salmon. You don’t want a paste, just a fine dice that will hold together when formed into patties. The goal is texture, not mush.

Next, mix the salmon with your diced green onions, chopped parsley, lemon zest, Dijon mustard, egg, and breadcrumbs. Use clean hands or a fork to gently combine—overmixing can make the cakes dense.

Once the mixture is cohesive, form it into patties about ¾-inch thick. You should get around 6 medium cakes or 8 smaller ones, depending on your preferred size.

Heat a nonstick skillet over medium-high heat with a light drizzle of oil. Once hot, add the cakes and cook undisturbed for 3–4 minutes per side. You’re looking for a golden crust and an internal temperature of at least 145°F.

Let the cakes rest on a paper towel-lined plate for a minute or two before serving. This helps maintain their crisp exterior without turning soggy from residual oil.

From start to finish, you’re looking at about 30 minutes—making this a solid weeknight win with gourmet flair.

Storage Options

These salmon cakes store beautifully, whether you’re making them ahead or stashing away leftovers.

If you plan to eat them within a few days, store cooled cakes in an airtight container in the fridge. They’ll stay fresh for up to 3 days.

For longer storage, freeze the cooked cakes individually on a baking sheet before transferring them to a freezer bag. They’ll keep well for up to 2 months. Be sure to label and date the bag for easy access later.

To reheat, warm the cakes in a skillet over medium-low heat with a touch of oil, or in the oven at 350°F for 10–12 minutes. Avoid the microwave if possible—it can make the texture rubbery.

These storage options make salmon cakes a meal prep favorite you’ll look forward to all week.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. You can tweak the ingredients to suit your tastes or what’s in your fridge.

Try swapping the parsley for fresh dill or cilantro to change the flavor profile. Each herb brings its own personality to the party.

If you’re out of Dijon mustard, whole grain or spicy brown mustard can add a nice twist. Even a touch of horseradish can bring some unexpected zing.

Want to make it gluten-free? Use gluten-free breadcrumbs or crushed rice crackers in place of regular breadcrumbs.

For a heartier variation, mix in a spoonful of Greek yogurt or sour cream to add richness and moisture—just go easy, as too much can make the mixture too loose.

And don’t be afraid to play around with spices! A pinch of smoked paprika, Old Bay, or garlic powder can give the cakes an extra kick.

Have fun with it and don’t be afraid to make this recipe your own. Once you’ve nailed the base, the possibilities are endless.