Hands-on Time
24 Mins
Total Time
24 Mins
Serves 4 (serving size: 1 salmon cake and 1 lemon wedge)

Classic Salmon Cakes are so tasty, they don't even need a sauce. A simple squeeze of lemon or lime does the trick for these fantastic Salmon Cakes.

How to Make It

Step 1

Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add salmon; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape salmon mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.

Step 2

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.

Ratings & Reviews

Foodie for life

June 25, 2017
Delicious is all I could say. I only had curly parsley, red onion and canned salmon on hand along with the other ingredients so I went for it. These were the best salmon cakes I have ever made. I have been using a recipe from my grandma for years but will now use this. Sorry grandma.

Revised Review

July 20, 2017
My husband has not stopped raving about this recipe. I guess I'll be going to the trouble of making it, even though I tend to avoid recipes with 12 ingredients. Rarely does my hubby show enthusiasm about a meal, especially a fish meal.I made this recipe tonight with canned salmon (i.e. I doubled the recipe ingredients, and used one fourteen and a half oz. can of pink salmon). If you use canned salmon, be sure to omit the additional salt, and to press out all liquid from the salmon.I increased the cayenne pepper a bit, and the dear hub couldn't say enough good about these salmon cakes -- even with canned salmon. By the way, my thought is that fresh or frozen salmon fillets can stand up on their own, needing very little help. I specifically was looking for a recipe to "doctor up" canned salmon which, though economical, does need a little help. I like having canned salmon in the pantry as a main staple and good protein source.Well, this recipe fits the bill! Thanks for sharing it with us. 5 stars for impressing my hubby so much -- and me, too. Very tasty!A doubled recipe with a 14 1/2 oz. can of pink salmon fed two of us for two dinners.

Guest Worthy

March 28, 2018
I prepared these fabulous salmon patties last evening with only one change to the original recipe - I added a bag of steamed spinach (chopped) to the mixture.  This recipe elevates ordinary "canned salmon patty" to a Guest - Worthy elegant dinner.  The use of fresh Wild Alaskan Salmon filet was worth every penny!  

Delicious and unexpected!

October 09, 2018
I am not a salmon patty lover.  Until today.  This was hands down the best salmon patty I've ever had!  My guy LOVED them and said even his mother didn't make them this good!

Def. company worthy

May 17, 2015
These were delicious! I think the key is using fresh salmon, don't sub with can fish. I put sea salt & fresh ground pepper in the salmon & broiled for about 15 minutes (I had a little over a pound) and I didn't add additional salt and pepper in the salmon mixture. After the salmon cooked it came together pretty quick.

Few more ingredients and a tip

May 15, 2017
This is pretty much how I like to make salmon cakes. But, I like to add celery (for the crunch) and the zest of the lemon to elevate the lemony flavor! Additional tip not listed in this recipe - make sure to get all the liquid out of the cooked salmon! You can squeeze it out with your hands or press it through a colander. The egg, panko and mayo will bind it all together better. If it's too dry, I add more mayo.

swhisonant's Review

December 13, 2013
My husband loves salmon cakes. He LOVES them. He said these salmon cakes were the best he's had in his entire life. They are truly awesome. They look and taste amazing and the use of spice is first-rate!

kayeraye's Review

July 31, 2013
Yummy, but I subbed corn flake crumbs for panko...I just don't like panko.

KKB613's Review

March 30, 2014
Delicious way to change up salmon! They do have a kick. I reduced the pepper because I have toddlers but still found it a little zippy. As with a lot of CL recipes, one cake wasn't really enough. My husband and I both had two cakes.

Palkscancook's Review

February 17, 2014
We love these salmon cakes. Our 19 y/o comes home from college and begs to make them. Love them just as the recipe is!