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Golden Salmon Cakes

Updated: Nov 1, 2022

Got leftover salmon or just want a simple but tasty dish for lunch or dinner? These salmon cakes are good as a side or a midday munch, but they're the star of the show for this meal!

Salmon is one of the most versatile fish there is, and this is just one of many delicious ways I've used it in my cooking. Today, it's all about cakes - Salmon Cakes of course! Crispy golden-brown outside, moist savory inside, it's sure to be a hit with the family any time of day.

There are so many ways to mix it up - eat them plain, make them into sandwiches, put it on a salad, make a sauce and dip 'em, you name it!

Although this recipe is already super easy to make, you can make it even easier by making the mixture a day ahead of time. So, when you're ready to start cooking, all you have to do is form the patties (or do that ahead too!), fry or bake them, and you're done in no time. There's no such thing as too easy here.

I found it best to use fresh cooked salmon instead of canned salmon, but it's still a great option for this recipe. Since it's in a mixture with other flavorful ingredients, the salmon does not need to be heavily seasoned - salt, pepper and oil does wonders.

Bell peppers, onions, and celery are my choice of veggies here. You could also chop up some jalapeños, mushrooms, spinach, even add lemon juice and zest for a little zing.

The Mayo and Dijon is how to achieve a moist salmon cake. Without it, the breadcrumbs wouldn't have anything to soften them up, and you'd be left with a dry, crumbly patty.


  • 1 lb of fresh salmon

  • 3-5 tbsp of olive oil

  • Salt and pepper

  • 2-3 tbsp of butter

  • 1 medium onion, diced

  • 1 bell pepper, diced

  • 2 stalks of celery, diced

  • 1 tsp fresh or dried parsley

  • 2 tsp of Worcestershire sauce

  • 1 tbsp of old bay seasoning

  • 1/2 cup mayo

  • 2 tsp Dijon mustard

  • 1/2 cup of breadcrumbs (I use Gluten-Free)

  • 2 eggs (lightly beaten)


  1. Coat salmon in salt, pepper, and olive oil and bake a 375ºF for about 12 to 15 minutes (skin side down) until just done. Let it cool, then remove the skin and flake apart with a fork.

  2. Cook veggies in butter until soft. Let it cool before adding the remaining ingredients, including the cooled flaked salmon, to create a mixture that sticks together. Refrigerate for 30 minutes or overnight.

  3. After refrigerating, shape the mixture into equal size patties. Heat oil and butter in a pan until just hot and fry each patty for 3 to 4 minutes on each side until golden brown. Alternatively, you can place the patties on a baking sheet, spray each with oil on both sides, and bake in the oven at 400ºF for about 15 minutes. Lay them on a paper towel to remove excess oil.

These are perfect as a dinner or lunch meal, so any leftovers can be stored in the fridge for about three to four days, and they reheat very well. You can even freeze them for up to about 3 months.

I served my salmon cakes with Mashed Potatoes and Brussel Sprouts since they're in season right now, but you can serve them with anything you have available.

Tell me how you mix up this recipe!


Which do you like most?

  • Salmon Cakes

  • Crab Cakes

  • Shrimp Cakes

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