12 Delicious Scrumptious Salmon Cakes Recipes

Zesty, flavorful, and utterly satisfying, salmon cakes are the perfect way to turn a simple meal into something extraordinary. Whether you’re craving a quick weeknight dinner or a cozy comfort food fix, our roundup of 12 delicious scrumptious salmon cakes recipes has got you covered. Dive in and discover your next favorite dish that’s sure to impress at any table!

Classic Scrumptious Salmon Cakes with Dill Sauce

Elevate your dinner game with these crispy-on-the-outside, tender-on-the-inside salmon cakes, paired with a creamy dill sauce that’s downright addictive.

Ingredients

• 1 lb fresh, flaky salmon fillet, skin removed
• 1/2 cup panko breadcrumbs, lightly toasted
• 1/4 cup rich mayonnaise
• 1 large farm-fresh egg, lightly beaten
• 2 tbsp fresh dill, finely chopped
• 1 tbsp Dijon mustard, smooth and tangy
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, finely crushed
• 2 tbsp unsalted butter, for frying
• 1/2 cup sour cream, for the dill sauce
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp garlic powder, for a hint of warmth

Instructions

1. Preheat your oven to 375°F to keep the salmon cakes warm as you fry them in batches.
2. In a large bowl, flake the salmon fillet into small pieces, ensuring no bones remain.
3. Add the panko breadcrumbs, mayonnaise, beaten egg, dill, Dijon mustard, black pepper, and sea salt to the salmon. Mix gently to combine—overmixing can make the cakes tough.
4. Shape the mixture into 4 equal patties, about 1 inch thick. Chill for 15 minutes to firm up—this prevents falling apart during frying.
5. Heat butter in a large skillet over medium heat until frothy. Add the salmon cakes, cooking for 3-4 minutes per side until golden brown and crispy.
6. Transfer to the oven to keep warm. Repeat with remaining patties, adding more butter if needed.
7. For the dill sauce, whisk together sour cream, lemon juice, and garlic powder in a small bowl until smooth.
8. Serve the salmon cakes hot, topped with the dill sauce. Tip: A squeeze of extra lemon juice brightens the flavors beautifully.

Heavenly crisp edges give way to a moist, flavorful center, with the dill sauce adding a cool, herby contrast. Try serving atop a bed of peppery arugula for a fresh, colorful plate.

Spicy Scrumptious Salmon Cakes with Avocado Cream

Elevate your dinner game with these Spicy Scrumptious Salmon Cakes—crispy on the outside, tender inside, and paired with a silky Avocado Cream that’ll make your taste buds dance.

Ingredients

• 1 lb fresh, skinless salmon fillet, finely chopped
• 1/2 cup panko breadcrumbs, for that perfect crunch
• 1/4 cup mayonnaise, creamy and rich
• 1 large farm-fresh egg, lightly beaten
• 2 tbsp fresh cilantro, finely chopped for a burst of freshness
• 1 tsp smoked paprika, for a deep, smoky kick
• 1/2 tsp cayenne pepper, for that spicy edge
• 1/2 tsp sea salt, to enhance all flavors
• 2 tbsp rich extra virgin olive oil, for frying
• 1 ripe avocado, for the creamiest base
• 1/4 cup sour cream, to add tanginess
• 1 tbsp lime juice, freshly squeezed for brightness
• 1/2 tsp finely ground black pepper, for a subtle heat

Instructions

1. In a large bowl, combine the chopped salmon, panko, mayonnaise, egg, cilantro, smoked paprika, cayenne, and sea salt. Mix gently until just combined—overmixing leads to tough cakes.
2. Shape the mixture into 4 equal patties, about 1 inch thick. Pro tip: Wet your hands to prevent sticking.
3. Heat olive oil in a non-stick skillet over medium-high heat until shimmering. Carefully add the salmon cakes.
4. Cook for 4 minutes on the first side, or until golden brown and crispy. Flip and cook for another 3-4 minutes. They should feel firm to the touch.
5. While the cakes cook, make the avocado cream: In a blender, combine avocado, sour cream, lime juice, and black pepper. Blend until smooth. Add a splash of water if too thick.
6. Serve the salmon cakes hot, topped with a generous dollop of avocado cream. Garnish with extra cilantro if desired.

Mouthwatering doesn’t begin to cover it—the contrast of the crispy salmon cakes against the cool, creamy avocado is next-level. Try stacking them on a slider bun for a fun twist.

Herbed Scrumptious Salmon Cakes with Lemon Aioli

Get ready to elevate your seafood game with these Herbed Scrumptious Salmon Cakes paired with a zesty Lemon Aioli. Perfect for a quick dinner or a fancy brunch, they’re packed with flavor and ready in a flash.

Ingredients

• 1 lb fresh, skinless salmon fillet, finely chopped
• 1/2 cup panko breadcrumbs, lightly toasted
• 1/4 cup rich mayonnaise
• 2 farm-fresh eggs, lightly beaten
• 2 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1 tsp Dijon mustard
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 2 tbsp rich extra virgin olive oil
• 1/2 cup creamy lemon aioli, for serving

Instructions

1. In a large bowl, combine the chopped salmon, panko breadcrumbs, mayonnaise, beaten eggs, dill, parsley, Dijon mustard, black pepper, and sea salt. Mix gently until just combined.
2. Shape the mixture into 8 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering.
4. Carefully add the salmon cakes to the skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the pan—cook in batches if necessary.
5. Transfer the cooked salmon cakes to a paper towel-lined plate to drain any excess oil.
6. Serve warm with a dollop of lemon aioli on top. Tip: For an extra kick, add a pinch of cayenne pepper to the aioli.

Light, crispy on the outside, and tender on the inside, these salmon cakes are a delightful mix of textures. The herby freshness paired with the tangy aioli makes them irresistible. Try serving them on a bed of mixed greens for a light meal or as sliders for your next gathering.

Crispy Scrumptious Salmon Cakes with Sweet Chili Sauce

Ready to transform your dinner game? These crispy salmon cakes pack a punch of flavor, paired perfectly with a sweet chili kick.

Ingredients

• 1 lb fresh salmon fillet, skin removed and finely chopped
• 1/2 cup panko breadcrumbs, for that unbeatable crunch
• 1/4 cup mayonnaise, creamy and rich
• 1 large farm-fresh egg, lightly beaten
• 2 tbsp fresh parsley, finely chopped for a burst of color
• 1 tbsp Dijon mustard, sharp and tangy
• 1 tsp garlic powder, for a hint of warmth
• 1/2 tsp sea salt, to elevate the flavors
• 1/4 tsp finely ground black pepper, for a subtle heat
• 2 tbsp rich extra virgin olive oil, for frying
• 1/2 cup sweet chili sauce, for dipping

Instructions

1. In a large bowl, combine the chopped salmon, panko breadcrumbs, mayonnaise, beaten egg, parsley, Dijon mustard, garlic powder, sea salt, and black pepper. Mix gently until just combined.
2. Shape the mixture into 4 equal patties, about 1 inch thick. Pro tip: Wet your hands slightly to prevent sticking.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Carefully add the salmon patties to the skillet. Cook for 4 minutes on each side, or until golden brown and crispy.
5. Transfer the cooked salmon cakes to a paper towel-lined plate to drain any excess oil.
6. Serve immediately with sweet chili sauce on the side for dipping. Pro tip: For an extra crunch, toast the panko breadcrumbs before mixing.

Unbelievably crispy on the outside, tender and flaky inside, these salmon cakes are a texture dream. Serve them atop a fresh greens salad or between toasted buns for a gourmet sandwich twist.

Mediterranean Scrumptious Salmon Cakes with Tzatziki

Bold flavors meet in these Mediterranean salmon cakes, packed with herbs and served with cool, creamy tzatziki. Perfect for a quick dinner or a fancy appetizer, they’re a guaranteed crowd-pleaser.

Ingredients

• 1 lb fresh, skinless salmon fillet, finely chopped
• 1/2 cup panko breadcrumbs, lightly toasted
• 1/4 cup red onion, finely diced
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon zest, freshly grated
• 1 large farm-fresh egg, lightly beaten
• 2 tbsp rich extra virgin olive oil
• 1/2 cup Greek yogurt, thick and creamy
• 1/2 cucumber, seeded and grated
• 1 garlic clove, minced
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the chopped salmon, panko, red onion, dill, lemon zest, egg, salt, and pepper. Mix gently but thoroughly.
3. Form the mixture into 8 equal patties, about 1/2 inch thick. Place them on the prepared baking sheet.
4. Heat the olive oil in a large skillet over medium-high heat. Cook the patties for 3-4 minutes per side, until golden brown. Transfer to the oven and bake for 10 minutes to ensure they’re cooked through.
5. While the cakes bake, make the tzatziki. In a small bowl, mix the Greek yogurt, grated cucumber, garlic, lemon juice, and a pinch of salt. Stir well to combine.
6. Remove the salmon cakes from the oven and let them rest for 2 minutes before serving.

Relish the crispy exterior giving way to the moist, flavorful interior of these salmon cakes. Serve them atop a bed of mixed greens or with a side of roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Asian-Inspired Scrumptious Salmon Cakes with Soy Ginger Glaze

Never settle for bland when you can **boldly** transform salmon into crispy, golden cakes drizzled with a sticky soy ginger glaze. This dish packs a punch of umami and crunch in every bite.

Ingredients

• 1 lb fresh, skinless salmon fillet, finely chopped
• 1/2 cup panko breadcrumbs, lightly toasted
• 2 farm-fresh eggs, beaten
• 2 tbsp rich mayonnaise
• 1 tbsp smooth Dijon mustard
• 2 green onions, thinly sliced
• 1 tbsp freshly grated ginger
• 1 clove garlic, minced
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 1/4 tsp finely ground black pepper
• 2 tbsp vegetable oil, for frying

Instructions

1. In a large bowl, **combine** the chopped salmon, panko, eggs, mayonnaise, Dijon mustard, green onions, ginger, garlic, and black pepper. Mix until just combined—**overmixing** leads to tough cakes.
2. **Shape** the mixture into 8 equal patties, about 1/2 inch thick. Chill in the fridge for 15 minutes to firm up—**this prevents falling apart** during cooking.
3. While chilling, **whisk** together soy sauce, honey, and sesame oil in a small saucepan over medium heat. Simmer for 3 minutes until slightly thickened. Set aside.
4. **Heat** vegetable oil in a large skillet over medium-high heat until shimmering. **Cook** salmon cakes for 3-4 minutes per side, or until deeply golden and crispy.
5. **Drizzle** with the soy ginger glaze right before serving. **Tip:** For extra crunch, sprinkle with toasted sesame seeds.

Perfectly crispy on the outside, tender and flaky inside, these salmon cakes are a **textural dream**. Serve them atop a crisp salad or with a side of steamed jasmine rice for a complete meal that **wows**.

Cheesy Scrumptious Salmon Cakes with Cheddar and Jalapeno

Get ready to transform your dinner game with these irresistible salmon cakes. Golden, crispy on the outside, and bursting with cheesy, spicy goodness inside—they’re a surefire hit for any meal.

Ingredients

• 1 lb fresh, flaky salmon fillet, skin removed
• 1 cup sharp cheddar cheese, freshly grated
• 2 tbsp jalapeno, finely diced (seeds removed for less heat)
• 1/2 cup panko breadcrumbs, for that perfect crunch
• 1/4 cup mayonnaise, creamy and rich
• 1 large farm-fresh egg, lightly beaten
• 1 tbsp Dijon mustard, for a tangy kick
• 1/2 tsp garlic powder, for aromatic depth
• 1/4 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 2 tbsp extra virgin olive oil, for frying

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp of extra virgin olive oil to coat the bottom evenly.
2. In a large mixing bowl, flake the salmon fillet into small pieces, ensuring no bones remain.
3. Add the grated cheddar, diced jalapeno, panko breadcrumbs, mayonnaise, beaten egg, Dijon mustard, garlic powder, sea salt, and black pepper to the salmon. Mix gently until just combined—overmixing can lead to dense cakes.
4. Form the mixture into 4 equal-sized patties, about 1 inch thick, for even cooking.
5. Place the patties in the preheated skillet. Cook for 4-5 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip too early; letting them sear properly ensures a crispy exterior.
6. Remove the salmon cakes from the skillet and let them rest on a paper towel-lined plate for 2 minutes to absorb any excess oil.
7. Serve immediately with a dollop of creamy aioli or a fresh green salad on the side. Tip: For an extra kick, drizzle with hot sauce or a squeeze of lime juice before serving.

How these salmon cakes deliver a mouthwatering contrast of textures—crispy outside, tender inside—with a flavor that’s boldly cheesy and subtly spicy. Perfect for a quick weeknight dinner or as a standout appetizer at your next gathering.

Light and Healthy Scrumptious Salmon Cakes with Greek Yogurt Dressing

Yum! These salmon cakes are your ticket to a light yet satisfying meal, packed with flavor and topped with a creamy Greek yogurt dressing that’s downright addictive.

Ingredients

• 1 lb fresh, skinless salmon fillet, finely chopped
• 1/2 cup panko breadcrumbs, lightly toasted
• 1/4 cup rich extra virgin olive oil
• 2 farm-fresh eggs, lightly beaten
• 2 tbsp fresh dill, finely chopped
• 1 tbsp Dijon mustard, smooth and tangy
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt, finely crushed
• 1/2 cup plain Greek yogurt, thick and creamy
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp honey, pure and golden

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the chopped salmon, panko breadcrumbs, olive oil, eggs, dill, Dijon mustard, black pepper, and sea salt. Mix gently until just combined—overmixing can make the cakes tough.
3. Shape the mixture into 8 equal patties, about 1/2 inch thick, and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Bake for 15 minutes, then carefully flip each cake and bake for another 10 minutes, or until golden and crispy.
5. While the cakes bake, whisk together the Greek yogurt, lemon juice, and honey in a small bowl until smooth. Tip: Let the dressing sit for 5 minutes to allow the flavors to meld.
6. Serve the salmon cakes hot, drizzled with the Greek yogurt dressing. Tip: For an extra crunch, sprinkle with additional toasted panko before serving.

Perfectly crispy on the outside, tender on the inside, these salmon cakes are a dream with the tangy-sweet dressing. Try them atop a bed of mixed greens for a full meal that’s as beautiful as it is delicious.

Smoky Scrumptious Salmon Cakes with Chipotle Mayo

Kickstart your meal with these smoky salmon cakes that pack a punch of flavor, paired perfectly with a creamy chipotle mayo that’ll have you reaching for seconds.

Ingredients

• 1 lb fresh, flaky salmon fillet, skin removed
• 1/2 cup panko breadcrumbs, lightly toasted
• 1/4 cup rich mayonnaise
• 1 large farm-fresh egg, beaten
• 2 tbsp finely chopped fresh dill
• 1 tbsp smoky chipotle powder
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 2 tbsp vibrant extra virgin olive oil
• 1/2 cup smooth sour cream
• 1 tbsp adobo sauce from canned chipotles
• 1 tsp fresh lime juice

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Flake the salmon into a large bowl, ensuring no bones remain.
3. Add panko, mayonnaise, egg, dill, chipotle powder, sea salt, and black pepper to the salmon. Mix gently to combine.
4. Form the mixture into 8 equal patties, about 1/2 inch thick.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Cook salmon cakes for 3-4 minutes per side, until golden brown and crispy.
7. Transfer to the prepared baking sheet and bake for 10 minutes to ensure they’re cooked through.
8. While baking, whisk together sour cream, adobo sauce, and lime juice in a small bowl for the chipotle mayo.
9. Serve the salmon cakes hot with a dollop of chipotle mayo on top.

Marvel at the crispy exterior giving way to a moist, flavorful center, with the chipotle mayo adding a creamy, spicy kick. Perfect for stacking high on a brioche bun or serving atop a crisp salad for a lighter take.

Gluten-Free Scrumptious Salmon Cakes with Almond Flour

Elevate your gluten-free game with these crispy-on-the-outside, tender-on-the-inside salmon cakes. Packed with flavor and easy to make, they’re a weeknight winner.

Ingredients

• 1 lb fresh, skinless salmon fillet, finely chopped
• 1/2 cup almond flour, finely ground
• 2 farm-fresh eggs, lightly beaten
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp rich extra virgin olive oil
• 1 tbsp Dijon mustard, smooth and tangy
• 1 tsp sea salt, finely ground
• 1/2 tsp finely ground black pepper
• 1/4 tsp cayenne pepper, for a subtle kick
• 2 tbsp unsalted butter, for frying

Instructions

1. In a large bowl, combine the chopped salmon, almond flour, eggs, parsley, olive oil, Dijon mustard, sea salt, black pepper, and cayenne pepper. Mix gently until just combined.
2. Shape the mixture into 8 equal-sized patties, about 1/2 inch thick. Chill in the refrigerator for 15 minutes to firm up.
3. Heat a large skillet over medium heat and add the butter. Once melted and bubbling, add the salmon cakes in batches, ensuring they don’t touch.
4. Cook for 3-4 minutes per side, or until golden brown and crispy. Tip: Resist the urge to flip too early—they’ll release easily when ready.
5. Transfer to a paper towel-lined plate to drain any excess butter. Tip: Keep cooked cakes warm in a 200°F oven while finishing the rest.
6. Serve immediately. Tip: For extra crunch, sprinkle with additional almond flour before serving.

With a golden crust giving way to a moist, flavorful center, these salmon cakes are a gluten-free dream. Try them atop a crisp salad or with a dollop of creamy avocado sauce for an extra layer of deliciousness.

Keto-Friendly Scrumptious Salmon Cakes with Coconut Flour

Craving a low-carb delight that doesn’t skimp on flavor? These keto-friendly salmon cakes are your ticket to a satisfying meal, packed with omega-3s and a crispy golden crust.

Ingredients

• 1 lb fresh, wild-caught salmon fillet, skin removed and finely chopped
• 1/4 cup rich extra virgin olive oil, plus extra for frying
• 2 large farm-fresh eggs, lightly beaten
• 1/4 cup finely ground coconut flour
• 1 tbsp freshly squeezed lemon juice
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 2 tbsp finely chopped fresh dill
• 1/4 cup finely diced red onion

Instructions

1. In a large mixing bowl, combine the chopped salmon, olive oil, beaten eggs, coconut flour, lemon juice, sea salt, black pepper, dill, and red onion. Mix until just combined.
2. Heat a generous drizzle of olive oil in a large skillet over medium heat until shimmering.
3. Form the salmon mixture into 4 equal patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
4. Carefully place the patties in the hot skillet. Cook for 4-5 minutes on each side, or until deeply golden and crispy.
5. Transfer the salmon cakes to a paper towel-lined plate to drain any excess oil. Tip: Don’t overcrowd the skillet; cook in batches if necessary.
6. Serve immediately. Tip: For an extra kick, drizzle with a spicy mayo made by mixing mayo with a dash of hot sauce.

Golden and crispy on the outside, tender and flaky on the inside, these salmon cakes are a keto dream. Pair with a zesty arugula salad for a light yet fulfilling meal.

Quick and Easy Scrumptious Salmon Cakes with Pre-Made Ingredients

Elevate your weeknight dinner with these salmon cakes—minimal effort, maximum flavor, and ready in a flash.

Ingredients

• 1 can (14.75 oz) premium pink salmon, drained and flaked
• 1/2 cup panko breadcrumbs, crispy and golden
• 1/4 cup mayonnaise, creamy and rich
• 1 large farm-fresh egg, lightly beaten
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp Dijon mustard, tangy and smooth
• 1/2 tsp garlic powder, aromatic and pungent
• 1/4 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 2 tbsp extra virgin olive oil, for frying

Instructions

1. In a large bowl, combine the flaked salmon, panko, mayonnaise, egg, parsley, Dijon mustard, garlic powder, sea salt, and black pepper. Mix gently until just combined—overmixing leads to tough cakes.
2. Shape the mixture into 4 equal patties, about 1/2 inch thick. Pro tip: Wet your hands slightly to prevent sticking.
3. Heat the olive oil in a non-stick skillet over medium heat until shimmering, about 2 minutes.
4. Carefully add the salmon cakes to the skillet. Cook for 3-4 minutes per side, or until deeply golden and crispy. Flip only once to ensure a perfect crust.
5. Transfer to a paper towel-lined plate to drain any excess oil. Serve immediately for the best texture.

Bite into these salmon cakes for a crispy exterior that gives way to a moist, flavorful center. Try them atop a fresh arugula salad or with a dollop of tartar sauce for an extra zing.

Conclusion

Mastering the art of salmon cakes is now at your fingertips with these 12 delectable recipes! Whether you’re craving something classic or adventurous, there’s a dish here to satisfy every palate. We’d love to hear which recipe stole your heart—drop us a comment below. Don’t forget to share your culinary creations and this article with fellow foodies on Pinterest. Happy cooking!