These Scrumptious Salmon Cakes are crispy outside, tender and flaky inside, with a bright, herby finish. They’re surprisingly simple to make and wonderfully versatile for any meal. The secret is gently folding the salmon to keep lovely chunks and getting that golden-brown crust.
Love Scrumptious Salmon Cakes? So do we! If you're into Dinner Ideas or curious about Appetizer Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Scrumptious Salmon Cakes
- Incredible Texture: Crispy golden exterior with a moist, flaky interior.
- Bright, Fresh Flavors: Dill, lemon, and onion create a vibrant taste.
- Simple to Make: Comes together quickly with minimal effort.
- Wonderfully Versatile: Perfect for salads, wraps, or as a main.
Ingredients & Tools
- 450 g cooked salmon, cooled and flaked
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 2 tbsp Dijon mustard
- 1/4 cup finely chopped red onion
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- Zest of 1 lemon
- 1 tbsp freshly squeezed lemon juice
- 1/2 cup almond flour
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt and black pepper to taste
- 2-3 tbsp avocado oil or ghee, for frying
Tools: A large mixing bowl, a medium skillet (non-stick or cast iron works great), a spatula, and a small plate for chilling.
Notes: The quality of your salmon really makes a difference—using well-seasoned, freshly cooked salmon (or even good-quality canned, drained thoroughly) will give you the best flavor base. And that fresh dill and lemon zest? They’re non-negotiable for that bright, herby kick.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 22 g |
| Fat: | 20 g |
| Carbs: | 4 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Cool Your Salmon Completely. If you’re cooking the salmon fresh for this recipe, let it cool right down to room temperature before you flake it. A warm salmon will start to cook the egg and make the mixture too wet and hard to handle.
- Don’t Over-mix the Cakes. The trick is to gently fold the ingredients together until just combined. You want to see distinct, lovely flakes of salmon throughout, not a homogenous paste. This is key for that perfect texture.
- The Chill Time is Crucial. I know it’s tempting to skip this step, but giving the formed cakes 15-20 minutes in the fridge makes a world of difference. It helps the almond flour absorb moisture and firms everything up, preventing them from falling apart in the pan.
- Fresh Herbs Are Worth It. While dried dill can work in a pinch, the vibrant, almost grassy flavor of fresh dill paired with the bright pop of fresh parsley is what makes these cakes truly special. It’s a little thing that goes a long way.
How to Make Scrumptious Salmon Cakes
Step 1: Prepare Your Salmon and Aromatics. Start by placing your flaked, cooled salmon into a large mixing bowl. You’ll want to use a fork or your fingers to break it into small-to-medium chunks—nothing too fine. In a separate small bowl, whisk together the mayonnaise, egg, and Dijon mustard until it’s smooth and well-combined. This wet mixture is your glue, so make sure it’s homogenous. Now, add your finely chopped red onion, fresh dill, parsley, lemon zest, and lemon juice to the salmon. The aroma at this stage is just fantastic—fresh and zesty.
Step 2: Combine the Mixture Gently. Pour the mayonnaise and egg mixture over the salmon and herbs. Now, sprinkle the almond flour, garlic powder, smoked paprika, and a good pinch of salt and pepper over the top. Here’s the important part: use a rubber spatula or a large spoon to gently fold everything together. You’re not stirring aggressively; you’re turning the mixture over on itself until the dry ingredients are just moistened and everything is evenly distributed. You should still see plenty of distinct salmon flakes. Over-mixing is the enemy of a tender cake!
Step 3: Form and Chill the Cakes. Divide the mixture into four equal portions. With lightly damp hands—this prevents sticking—gently shape each portion into a patty about 3/4-inch thick. Place the formed patties on a plate or a small baking sheet. Now, pop them into the refrigerator for at least 15 minutes. This rest allows the almond flour to hydrate and bind everything together, making the cakes much more stable when they hit the hot pan. You’ll notice they feel firmer to the touch afterwards.
Step 4: Pan-Fry to Golden Perfection. Place your skillet over medium heat and add the avocado oil or ghee. You’ll know the oil is ready when a small piece of onion sizzles gently upon contact. Carefully place the chilled salmon cakes into the hot skillet, without crowding them—you may need to work in batches. Let them cook undisturbed for about 3-4 minutes, until the bottom is a deep, golden brown and has a beautiful crispy crust. The sound will change from a sizzle to a quieter, deeper fry when they’re ready to flip.
Step 5: Flip and Finish Cooking. Gently slide your spatula under each cake and flip them over. They should release easily from the pan if a good crust has formed. Cook for another 3-4 minutes on the second side until it’s equally golden brown and the cakes are heated all the way through. You can check by inserting a knife into the center; it should feel warm. The exterior should be uniformly crisp, and the interior should be steaming hot and flaky.
Step 6: Rest and Serve. Transfer the cooked salmon cakes to a wire rack or a paper-towel-lined plate to drain any excess oil for just a minute. Letting them rest for a couple of minutes before serving helps them set fully and allows the intense heat to distribute evenly, ensuring every bite is perfect. Serve them immediately while that incredible contrast between the crispy outside and tender inside is at its peak.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Freeze uncooked patties on a parchment-lined sheet, then transfer to a freezer bag for up to 2 months.
- Reviving: Reheat in a 350°F oven or dry skillet to re-crisp; avoid the microwave.
Serving Suggestions
Complementary Dishes
- A Simple Arugula Salad — The peppery bite of arugula tossed in a lemony vinaigrette cuts through the richness of the cakes beautifully.
- Garlicky Sautéed Spinach — It’s quick, easy, and the savory garlic flavor is a classic pairing with the delicate salmon.
- Lemon-Herb Cauliflower Mash — For a cozy, comfort-food feel, this creamy, low-carb mash soaks up all the lovely flavors.
Drinks
- A Crisp Sauvignon Blanc — Its citrusy notes and high acidity are a fantastic match for the herbal and lemony elements in the cakes.
- Sparkling Water with Lemon — A simple, refreshing non-alcoholic option that cleanses the palate between each delicious bite.
- An Herbal Iced Tea — Think mint or lemon verbena; it’s light, cooling, and complements the dill without competing.
Something Sweet
- Mixed Berry Compote — A slightly sweet and tart compote made with raspberries and blackberries provides a lovely, light finish to the meal.
- Dark Chocolate Avocado Mousse — It’s rich, creamy, and satisfyingly chocolatey without being overly heavy after a savory main course.
- Lemon Sorbet — This is the ultimate palate-cleanser, echoing the citrus notes from the cakes in a cool, refreshing dessert.
Top Mistakes to Avoid
- Using Hot Salmon. This is probably the number one mistake. Warm salmon will make the mixture too wet and cause the cakes to fall apart. Always, always let it cool completely.
- Skipping the Chill Time. I’ve messed this up before too, thinking I could save a few minutes. The result is a fragile cake that breaks in the pan. The brief fridge time is your best insurance for perfect, intact patties.
- Flipping Too Early. Impatience is the enemy of a good crust. Let the first side cook fully until it’s deeply golden and releases easily from the pan. If you try to force it, you’ll leave half the cake behind.
- Overcrowding the Pan. This drops the pan temperature dramatically, causing the cakes to steam instead of sear. You’ll end up with pale, greasy patties instead of crispy ones. Cook in batches if needed.
Expert Tips
- Tip: For an extra flavor boost, toast your almond flour in a dry skillet for a few minutes until fragrant before adding it to the mixture. This deepens its nutty flavor and can add another layer of complexity to the cakes.
- Tip: If your mixture feels a bit too wet after combining, don’t panic. Just add another tablespoon of almond flour and give it another gentle fold. The absorbency can vary slightly depending on your ingredients.
- Tip: For a super-crispy exterior, you can very lightly dust the outside of the chilled patties with a little more almond flour or a tablespoon of grated Parmesan cheese before frying.
- Tip: To make these ahead, form the patties and keep them layered between parchment paper in an airtight container in the fridge for up to 24 hours. Cook them straight from the fridge when you’re ready.
FAQs
Can I use canned salmon instead of fresh cooked salmon?
Absolutely, and it’s a great shortcut! Just make sure you’re using a good quality canned salmon (wild-caught is ideal) and drain it extremely well. You might even want to give it a quick press with paper towels to remove any excess moisture. The flavor and texture will be slightly different but still utterly delicious and very convenient for a last-minute meal.
My salmon cakes are falling apart. What did I do wrong?
This usually comes down to one of three things: the salmon was too warm when mixed, you skipped the chilling step, or the pan wasn’t hot enough before adding them. The chill is non-negotiable as it lets the binder set. Also, make sure your oil is shimmering hot—a good sear on contact creates a crust that locks everything together.
Can I bake these instead of pan-frying?
You can, though you’ll sacrifice some of that fantastic crispy crust. If baking, place the chilled patties on a parchment-lined baking sheet, brush the tops lightly with oil, and bake at 200°C (400°F) for about 12-15 minutes, flipping halfway through. They’ll be cooked through but won’t have the same deep browning.
How should I store and reheat leftovers?
Store any leftover cakes in an airtight container in the refrigerator for up to 2 days. To reheat, avoid the microwave as it will make them soggy. Instead, warm them in a 180°C (350°F) oven or a dry skillet over medium-low heat for a few minutes per side until hot and re-crisped.
Can I freeze the uncooked salmon cake patties?
Yes, they freeze beautifully! After forming and chilling them, place them in a single layer on a parchment-lined baking sheet and freeze until solid (about 2 hours). Then transfer the frozen patties to a freezer bag. They’ll keep for up to 2 months. Cook from frozen, adding a few extra minutes to the cooking time on each side.
Scrumptious Salmon Cakes
Make these easy, crispy Scrumptious Salmon Cakes with fresh herbs and lemon in under 30 minutes. Perfect for a healthy weeknight dinner. Get the recipe now!
Ingredients
For the Ingredients
-
450 g cooked salmon (cooled and flaked)
-
1/4 cup mayonnaise
-
1 large egg (lightly beaten)
-
2 tbsp Dijon mustard
-
1/4 cup finely chopped red onion
-
2 tbsp fresh dill (finely chopped)
-
1 tbsp fresh parsley (finely chopped)
-
1 lemon zest
-
1 tbsp freshly squeezed lemon juice
-
1/2 cup almond flour
-
1/2 tsp garlic powder
-
1/4 tsp smoked paprika
-
Salt and black pepper (to taste)
-
2-3 tbsp avocado oil or ghee (for frying)
Instructions
-
Start by placing your flaked, cooled salmon into a large mixing bowl. You’ll want to use a fork or your fingers to break it into small-to-medium chunks—nothing too fine. In a separate small bowl, whisk together the mayonnaise, egg, and Dijon mustard until it’s smooth and well-combined. This wet mixture is your glue, so make sure it’s homogenous. Now, add your finely chopped red onion, fresh dill, parsley, lemon zest, and lemon juice to the salmon. The aroma at this stage is just fantastic—fresh and zesty.01
-
Pour the mayonnaise and egg mixture over the salmon and herbs. Now, sprinkle the almond flour, garlic powder, smoked paprika, and a good pinch of salt and pepper over the top. Here’s the important part: use a rubber spatula or a large spoon to gently fold everything together. You’re not stirring aggressively; you’re turning the mixture over on itself until the dry ingredients are just moistened and everything is evenly distributed. You should still see plenty of distinct salmon flakes. Over-mixing is the enemy of a tender cake!02
-
Divide the mixture into four equal portions. With lightly damp hands—this prevents sticking—gently shape each portion into a patty about 3/4-inch thick. Place the formed patties on a plate or a small baking sheet. Now, pop them into the refrigerator for at least 15 minutes. This rest allows the almond flour to hydrate and bind everything together, making the cakes much more stable when they hit the hot pan. You’ll notice they feel firmer to the touch afterwards.03
-
Place your skillet over medium heat and add the avocado oil or ghee. You’ll know the oil is ready when a small piece of onion sizzles gently upon contact. Carefully place the chilled salmon cakes into the hot skillet, without crowding them—you may need to work in batches. Let them cook undisturbed for about 3-4 minutes, until the bottom is a deep, golden brown and has a beautiful crispy crust. The sound will change from a sizzle to a quieter, deeper fry when they’re ready to flip.04
-
Gently slide your spatula under each cake and flip them over. They should release easily from the pan if a good crust has formed. Cook for another 3-4 minutes on the second side until it’s equally golden brown and the cakes are heated all the way through. You can check by inserting a knife into the center; it should feel warm. The exterior should be uniformly crisp, and the interior should be steaming hot and flaky.05
-
Transfer the cooked salmon cakes to a wire rack or a paper-towel-lined plate to drain any excess oil for just a minute. Letting them rest for a couple of minutes before serving helps them set fully and allows the intense heat to distribute evenly, ensuring every bite is perfect. Serve them immediately while that incredible contrast between the crispy outside and tender inside is at its peak.06
Not what you're looking for?
