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This classic salmon fish cake recipe transforms leftover salmon into delicious crispy cakes that are perfect for a quick weeknight dinner or impressive appetizer. The combination of fresh herbs and tangy lemon zest elevates these fish cakes to restaurant quality while remaining simple to prepare in your home kitchen.
I first made these salmon cakes when trying to repurpose some leftover grilled salmon from a weekend barbecue. What started as a practical solution has become one of our most requested family dinners especially during busy weeknights when time is tight.
Ingredients
- Roasted salmon: provides a rich flavor base and creates the perfect texture for these cakes
- Panko breadcrumbs: create that essential crispy exterior while helping bind the cakes
- Eggs: work as the crucial binding agent that holds everything together
- Lemon zest: adds brightness and cuts through the richness of the salmon
- Mayonnaise: adds moisture and richness without making the mixture too wet
- Fresh chives: bring a mild onion flavor that complements the salmon perfectly
- Fresh dill: is the classic herb pairing with salmon giving these cakes their distinctive flavor
- Kosher salt: enhances all the flavors use generously but taste as you go
- Vegetable oil: with its neutral flavor and high smoke point is ideal for getting that golden crust
Step-by-Step Instructions
- Prepare the salmon mixture:
- Begin by flaking your cooked salmon into small pieces using two forks. Work gently to maintain some texture rather than creating a paste. In a large bowl combine the flaked salmon with panko breadcrumbs eggs lemon zest mayonnaise chives dill and a couple generous pinches of kosher salt. Mix everything just until combined being careful not to overmix which can make the cakes dense.
- Form the patties:
- Lightly oil the palms of your hands with vegetable oil to prevent sticking. Use a quarter cup measuring cup to scoop even portions of the salmon mixture. Form each portion into a patty about three quarters of an inch thick applying just enough pressure to help them hold together without compacting the mixture too firmly. Place the formed patties on a parchment lined baking sheet.
- Fry to golden perfection:
- Add vegetable oil to a large sauté pan until it reaches about a quarter inch depth in the pan. Heat the oil over medium heat until shimmering but not smoking. Carefully place several patties in the hot oil being careful not to overcrowd the pan which would lower the oil temperature. Cook for about two to three minutes per side until a deep golden brown crust forms and the cakes are heated through.
- Drain and serve:
- Use a slotted spoon to gently transfer the cooked salmon cakes to a paper towel lined platter to absorb excess oil. Allow them to rest for a minute before serving. Plate the salmon cakes alongside a dollop of dill yogurt sauce and garnish with additional fresh herbs for a beautiful presentation.
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My absolute favorite part of this recipe is the combination of fresh dill and lemon zest. My grandmother always paired these flavors with seafood and the bright aromatic quality they bring to these salmon cakes reminds me of Sunday dinners at her coastal home where seafood was always the star of the table.
Make Ahead and Storage
These salmon fish cakes can be prepared entirely in advance making them perfect for meal prep. After cooking allow the cakes to cool completely then store in an airtight container in the refrigerator for up to three days. To reheat place them on a baking sheet in a 350°F oven for about 10 minutes until heated through. You can also freeze the cooked cakes for up to two months. Simply thaw overnight in the refrigerator before reheating.
Versatile Variations
The basic salmon cake recipe serves as an excellent template for countless variations. Try incorporating finely diced bell peppers or celery for added texture and nutrition. Swap the dill for other herbs like parsley tarragon or cilantro for completely different flavor profiles. For a spicy kick add a minced jalapeño or a teaspoon of sriracha to the mixture. You can even replace some of the breadcrumbs with mashed potatoes for a different texture.
Serving Suggestions
These salmon cakes shine as the centerpiece of a light meal when served over a bed of mixed greens with a squeeze of lemon. For a more substantial dinner pair them with roasted vegetables and a grain like quinoa or rice pilaf. They also make excellent sandwiches when placed on a toasted brioche bun with lettuce tomato and the dill yogurt sauce. For an appetizer version form smaller cakes and serve with toothpicks and a variety of dipping sauces.
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Frequently Asked Questions
- → Can I use canned salmon instead of roasted salmon?
Yes, canned salmon works well as a substitute. Simply drain it thoroughly and remove any skin and bones before flaking. You may need to adjust the seasoning slightly as canned salmon can have a stronger flavor than freshly roasted.
- → How can I make these salmon cakes ahead of time?
You can prepare the salmon mixture and form the patties up to 24 hours in advance. Store them covered in the refrigerator on a parchment-lined tray. Fry them just before serving for the best texture and flavor.
- → What's the best way to ensure the salmon cakes don't fall apart?
Make sure to pack the patties firmly but gently, and refrigerate them for 30 minutes before frying to help them set. Also, ensure your oil is properly heated before adding the patties, and don't flip them until a golden crust has formed on the bottom.
- → What can I serve with salmon cakes besides the dill yogurt sauce?
Salmon cakes pair beautifully with tartar sauce, lemon aioli, or a simple squeeze of fresh lemon juice. For a complete meal, serve with a light salad, roasted vegetables, or a grain like quinoa or rice pilaf.
- → Can these salmon cakes be baked instead of fried?
Yes, you can bake them at 425°F (220°C) for about 15 minutes, flipping halfway through. Brush them with a little oil before baking to help them brown. While they won't be quite as crispy as the fried version, they'll still be delicious and lighter.
- → How do I store and reheat leftover salmon cakes?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes or until heated through. You can also reheat them in a skillet with a little oil over medium heat to restore some crispness.