fresh salmon cakes recipe

Written ByJenny Smyth Posted on
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The Best fresh salmon cakes recipe

I’m so excited to share with you one of my family’s favorite recipes – fresh salmon cakes. This dish has been a staple in our household for years, and for good reason. It’s incredibly easy to make, packed with nutrients, and tastes like a million bucks.

I love that it’s a great way to get my kids to eat more fish, which is essential for brain development and overall health. Plus, it’s a fantastic option for busy weeknights or special occasions alike. My kids rave about the crispy outside and tender inside of these salmon cakes, and I must admit, I do too!

We like to serve them with a side of tartar sauce or lemon wedges, but feel free to get creative with your own favorite toppings. The best part? It’s ridiculously easy to make ahead of time and refrigerate or freeze for later use.

Just be sure to thaw them properly before reheating – we’ll get into that later. As a busy mom, I appreciate how versatile this recipe is – whether you’re feeding a crowd or just need a quick meal solution, fresh salmon cakes are the way to go. And did I mention they’re also an amazing way to get in some omega-3s?

So go ahead, give this recipe a try and see why it’s become such a staple in our home!

Fresh Salmon Cakes

Fresh Salmon Cakes

4.5 from 1236 votes

Delicious Fresh Salmon Cakes with a crispy exterior, flaky interior and a hint of lemon. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Salmon Patties

1 lb fresh salmon fillets, skin removed and diced
1/2 cup breadcrumbs
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh parsley
1 tsp Dijon mustard
1 tsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
1 large egg

For the Lemon Dill Sauce

1/2 cup mayonnaise
1/4 cup sour cream
1 tbsp lemon juice
1 tbsp finely chopped fresh dill
1/2 tsp Dijon mustard

For Serving

4 hamburger buns
1 ripe avocado, sliced

👨‍🍳Directions

1In a mixing bowl, combine diced salmon, breadcrumbs, red onion, parsley, Dijon mustard, lemon juice, salt, and black pepper.
2Mix well until all ingredients are evenly distributed.
3Add the egg and mix gently until combined.
4The mixture should hold together when pressed.
5Cover and refrigerate for 10 minutes to allow the flavors to meld.
6Form the salmon mixture into 4 equal patties, each about 1/2-inch thick.
7Place the patties on a plate lined with paper towels and refrigerate while you prepare the lemon dill sauce.
8In a separate small bowl, whisk together mayonnaise, sour cream, lemon juice, dill, and Dijon mustard.
9Cover and refrigerate until ready to use.
10Heat a large skillet over medium heat.
11Add 1 tablespoon of olive oil and heat until it shimmers.
12Place the salmon patties in the skillet and cook for 4-5 minutes on each side, or until the salmon is cooked through and the patties are golden brown.
13Be careful not to overcook the salmon, as it can become dry.
14Use a spatula to gently flip the patties and avoid breaking them.
15While the salmon patties are cooking, toast the hamburger buns in the oven or on a separate skillet until golden brown and crispy.
16Spread the lemon dill sauce evenly onto the bottom half of each bun.
17Place a salmon patty on top of the sauce, followed by sliced avocado.
18Top with the remaining half of the bun and serve immediately.

🔧Equipment

Mixing bowl
Fork
Spatula
Skillet
Paper towels
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 2.5g❤️Cholesterol: 80mg🧂Sodium: 700mg🌾Total Carbs: 20g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 25g

📝Notes

Tips: Serve with a side of coleslaw or potato salad for a complete meal. You can also add capers or red onion to the lemon dill sauce for extra flavor.

One of my favorite things about this recipe is how well it stores and reheats. Whether you need a quick lunch solution or want to prep meals ahead of time, fresh salmon cakes are an excellent choice.

Simply thaw them properly (if frozen), reheat them in the oven or on the stovetop until crispy on the outside and flaky on the inside – voila! Your family will love serving these with all sorts of toppings – try pairing with tartar sauce, lemon wedges, or even a side salad for a well-rounded meal.

❓ Frequently Asked Questions About Fresh Salmon Cakes

Q: What kind of fish is best for salmon cakes?

For this recipe, you’ll want to use wild-caught salmon fillets. You can also use canned salmon if that’s what you have on hand – just be sure to drain the liquid and flake the fish before mixing with the other ingredients.

Q: Can I use frozen salmon instead?

Yes, you can definitely use frozen salmon for this recipe! Just thaw it properly before using.

Q: How do I prevent the salmon cakes from breaking apart?

Avoid overmixing the mixture when combining the fish with the other ingredients. You should still see some visible pieces of fish throughout – that’s what keeps the cakes intact.

Q: Can I bake these instead of pan-frying?

You can bake these in a preheated oven at 375°F (190°C) for about 12-15 minutes per side. Just keep an eye on them to ensure they don’t overcook!

Q: How long can I store these in the fridge or freezer?

You can store cooked salmon cakes in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

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