Salmon Cakes

These delectable salmon cakes are a perfect addition to a seafood feast at home!

Salmon Cakes

Photo by Joyce F.

  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons plus ¾ cup panko bread crumbs

  • 2

    tablespoons minced fresh parsley

  • 2

    tablespoons mayonnaise

  • 4

    teaspoons lemon juice

  • 1

    scallion, sliced thin

  • 1

    small shallot, minced

  • 1

    teaspoon Dijon mustard

  • ¾

    teaspoon salt

  • ¼

    teaspoon pepper

  • Pinch cayenne pepper

  • 1

    (1¼ pound) skinless salmon fillet, cut into 1-inch pieces

  • ½

    cup vegetable oil


Combine 3 tablespoons breadcrumbs, parsley, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in a medium sized bowl. Working in 3 batches, pulse salmon in food processor until coarsely chopped into 1/4-inch pieces (about 2 pulses) transferring each batch to bowl with the breadcrumb mixture. Gently mix until uniformly combined. Place remaining 3/4 cup of breadcrumbs in a pie plate. Using 1/3-cup measure, scoop level amount of salmon mixture and transfer to baking sheet; repeat to make 8 cakes. Carefully coat each cake in bread crumbs, gently patting into disk measuring 2 3/4 inches in diameter and 1 inch high. Return coated cakes to baking sheet. Heat oil in 12-inch skillet over medium-high heat until shimmering. Place salmon cakes in skillet and cook without moving until golden brown, about 2 minutes. Carefully flip cakes and cook until second side is golden brown, 2 to 3 minutes. Transfer cakes to paper towel–lined plate to drain. Serve and enjoy!


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