Salmon Cakes

Lynette !


Simple salmon cakes with no embellishment. Use fresh salmon.


★★★★★ 1 vote

20 Min
10 Min
Stove Top


  • 2/3 c
    panko breadcrumbs, divided
  • 1 Tbsp
    flat-leaf parsley, minced
  • 2 Tbsp
    green onions, finely chopped
  • 2 Tbsp
  • 1 tsp
    lemon juice
  • 1 tsp
    dijon mustard
  • 1/2 tsp
    old bay seasoning
  • 1/2 tsp
    worcestershire sauce
  • 1/8 tsp
    kosher salt
  • 1/8 tsp
    ground red pepper
  • 1 large
    egg, lightly beaten
  • 8 oz
    cooked, flaked salmon
  • 1 Tbsp
    olive oil
  • 1
    lemon, quartered

How to Make Salmon Cakes


  1. Combine 1/3 cup panko, and the next 10 ingredients in a large bowl, stirring well. Add the salmon; stir gently just until combined.
  2. Place the remaining panko in a shallow dish. Using wet hands, shape the salmon mixture into 4 equal balls. Coat balls in panko. Gently flatten the balls to form 4 patties.
  3. Heat a large nonstick skillet over medium-high heat. Add the oil to pan; swirl to coat. Add the patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.

Printable Recipe Card

About Salmon Cakes

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy

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