Are you tired of the same old boring salmon recipes? Look no further! We’ve got 18 mouth-watering and crispy salmon cake recipes that will take your taste buds on a wild ride. From classic combinations to bold twists, these dishes are sure to satisfy even the most discerning palate.
In this article, we’ll be exploring the world of crispy salmon cakes with a twist. Whether you’re in the mood for something spicy, sweet, or savory, we’ve got you covered. From classic pan-fried salmon cakes with a tangy lemon-dill sauce to bold and adventurous takes like Sriracha-spiced salmon cakes with avocado crema, there’s something for everyone.
In this collection of recipes, you’ll find inspiration from around the world, including Mediterranean-style tzatziki, Asian-inspired sweet chili glaze, and even gluten-free options. So what are you waiting for? Dive in and get ready to elevate your salmon game!
Classic Pan-Fried Salmon Cakes with Lemon-Dill Sauce
A flavorful and satisfying seafood dish that’s perfect for a weeknight dinner or a special occasion. These pan-fried salmon cakes are moist, tender, and packed with lemony goodness.
Ingredients:
– 1 pound salmon fillet, flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1 egg, lightly beaten
– 1 tablespoon mayonnaise
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Vegetable oil for frying
– Lemon-Dill Sauce (recipe below)
Instructions:
1. Preheat a non-stick skillet or cast-iron pan over medium-high heat.
2. In a bowl, combine salmon, panko, onion, garlic, egg, mayonnaise, and Dijon mustard. Mix gently until just combined.
3. Divide the mixture into 4 equal portions and shape each into a patty.
4. Pan-fry the patties for 4-5 minutes per side, or until golden brown and cooked through.
5. Serve with Lemon-Dill Sauce (recipe below).
Lemon-Dill Sauce:
– 1/2 cup Greek yogurt
– 2 tablespoons freshly chopped dill
– 1 tablespoon lemon juice
– Salt to taste
Combine all ingredients in a bowl and mix until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: 12-15 minutes
Spicy Sriracha Salmon Cakes with Avocado Crema
Elevate your appetizers game with these bold and flavorful salmon cakes, infused with the spicy kick of sriracha and creamy richness of avocado crema.
Ingredients:
– 1 pound cooked salmon, flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped red bell pepper
– 2 cloves garlic, minced
– 2 tablespoons sriracha sauce
– 1 egg, lightly beaten
– Salt and pepper to taste
– Avocado crema (recipe below)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine salmon, panko breadcrumbs, red bell pepper, garlic, sriracha sauce, and egg. Mix well.
3. Divide mixture into 4-6 portions, depending on desired size. Shape each portion into a patty.
4. Place patties onto prepared baking sheet and bake for 12-15 minutes or until cooked through.
5. Serve with Avocado Crema (recipe below) and garnish with fresh cilantro leaves.
Avocado Crema:
– 1 ripe avocado, mashed
– 2 tablespoons Greek yogurt
– 1 tablespoon lime juice
– Salt and pepper to taste
Combine all ingredients in a bowl and mix until smooth. Serve chilled.
Mediterranean-Style Salmon Cakes with Tzatziki
Experience the flavors of the Mediterranean with these crispy salmon cakes, served with a refreshing and tangy tzatziki sauce. This recipe combines the richness of salmon with the bright, herby notes of parsley, dill, and lemon.
Ingredients:
– 1 pound salmon fillet, flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1 tablespoon olive oil
– 1 egg
– Salt and pepper to taste
– Tzatziki sauce (recipe below)
Instructions:
1. In a medium bowl, combine salmon, panko breadcrumbs, parsley, dill, olive oil, egg, salt, and pepper. Mix until just combined.
2. Divide mixture into 4-6 portions, depending on desired size. Shape each portion into a patty.
3. Heat a non-stick skillet or grill over medium-high heat. Cook salmon cakes for 3-4 minutes per side, or until cooked through.
4. Serve with tzatziki sauce (recipe below).
Tzatziki Sauce:
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– 1 minced garlic clove
– Salt and pepper to taste
Combine all ingredients in a bowl, stirring until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: 12-15 minutes
Asian-Inspired Salmon Cakes with Sweet Chili Glaze
Elevate your salmon game with these crispy cakes infused with the bold flavors of Asia, served with a sweet and tangy chili glaze.
Ingredients:
– 1 pound salmon fillet, flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup chopped scallions
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon grated ginger
– 1 egg
– Salt and pepper to taste
– Sweet Chili Glaze ingredients (below)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix flaked salmon, panko breadcrumbs, scallions, soy sauce, honey, ginger, and egg. Season with salt and pepper.
3. Divide mixture into 4-6 portions, depending on desired size. Shape each portion into a cake.
4. Place cakes on the prepared baking sheet. Bake for 12-15 minutes or until cooked through.
Sweet Chili Glaze:
– 1/2 cup chili sauce
– 1 tablespoon honey
– 1 tablespoon soy sauce
Combine ingredients in a bowl. Brush glaze over salmon cakes during the last 2 minutes of baking.
Smoked Salmon Cakes with Horseradish Cream
Elevate your appetizers with these flavorful Smoked Salmon Cakes, served with a tangy and creamy Horseradish Cream. Perfect for a sophisticated gathering or a quick bite at home.
Ingredients:
– 1 pound smoked salmon, flaked
– 1/2 cup panko breadcrumbs
– 2 tablespoons mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
– Horseradish Cream (see below)
Horseradish Cream:
– 8 ounces sour cream
– 2 tablespoons prepared horseradish
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 400°F.
2. In a medium bowl, combine smoked salmon, panko breadcrumbs, mayonnaise, Dijon mustard, and chopped dill. Mix until just combined.
3. Divide the mixture into 6-8 portions, depending on desired size. Shape each portion into a patty.
4. Place patties on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until cooked through.
5. Serve warm with Horseradish Cream.
Cooking Time: 12-15 minutes
Gluten-Free Salmon Cakes with Almond Flour
These crispy salmon cakes are made with almond flour, providing a gluten-free alternative to traditional breadcrumbs. Perfect for a quick dinner or lunch, this recipe is sure to please even the pickiest of eaters.
Ingredients:
– 1 pound cooked salmon, flaked
– 1/2 cup almond flour
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1 egg, lightly beaten
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Cooking oil or butter for frying
Instructions:
1. In a medium bowl, combine salmon, almond flour, onion, garlic, egg, and lemon juice. Mix well until all ingredients are fully incorporated.
2. Divide the mixture into 4-6 portions, depending on desired cake size.
3. Shape each portion into a patty.
4. Heat about 1/2 inch of cooking oil or butter in a non-stick skillet over medium-high heat.
5. Fry the salmon cakes for 3-4 minutes on each side, until golden brown and crispy.
6. Remove from heat and serve hot with your favorite sides.
Cooking Time: 8-10 minutes
Sweet Potato and Salmon Cakes with Chipotle Mayo
Elevate your brunch game with these flavorful cakes that combine the natural sweetness of sweet potatoes with the richness of salmon, all wrapped up in a spicy chipotle mayo.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 can of wild-caught salmon, drained and flaked
– 1/4 cup panko breadcrumbs
– 2 eggs
– 1 tablespoon olive oil
– 1 teaspoon lemon zest
– Salt and pepper to taste
– 8-10 chipotle peppers in adobo sauce
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine mashed sweet potatoes, flaked salmon, panko breadcrumbs, eggs, olive oil, lemon zest, salt, and pepper. Mix until just combined.
3. Divide the mixture into 6-8 equal portions and shape each portion into a cake.
4. Place the cakes on a baking sheet lined with parchment paper and bake for 18-20 minutes or until cooked through.
5. While the cakes are baking, blend chipotle peppers and adobo sauce in a food processor until smooth.
6. Serve the cakes with a dollop of chipotle mayo and your favorite sides.
Cooking Time: 20-25 minutes
Panko-Crusted Salmon Cakes with Remoulade
A flavorful and crispy take on traditional salmon cakes, this recipe combines the delicate flavor of salmon with the crunch of Panko breadcrumbs and a tangy remoulade sauce.
Ingredients:
– 1 pound cooked salmon, flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 egg, lightly beaten
– 1 tablespoon mayonnaise
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Vegetable oil for frying
– Remoulade sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, combine flaked salmon, panko breadcrumbs, onion, garlic, egg, mayonnaise, and Dijon mustard. Mix until just combined.
3. Divide mixture into 4 equal portions and shape each into a cake.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a non-stick skillet over medium heat. Fry cakes for 3-4 minutes on each side, or until golden brown.
5. Serve warm with remoulade sauce.
Cooking Time: 12-15 minutes
Zesty Lemon-Pepper Salmon Cakes
Elevate your seafood game with these flavorful salmon cakes infused with the brightness of lemon and a kick of pepper. Perfect for a quick weeknight dinner or weekend brunch.
Ingredients:
– 1 pound cooked salmon, flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped red bell pepper
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– 2 tablespoons mayonnaise
– Lemon wedges and chopped parsley for garnish (optional)
Instructions:
1. In a medium bowl, combine salmon, panko breadcrumbs, red bell pepper, garlic, lemon juice, Dijon mustard, salt, and black pepper. Mix until well combined.
2. Add the egg and mayonnaise; mix until a cohesive mixture forms.
3. Divide the mixture into 4 equal portions and shape each into a cake.
4. Heat a non-stick skillet or griddle over medium-high heat. Cook the cakes for 3-4 minutes per side, or until golden brown and cooked through.
5. Serve immediately with lemon wedges and chopped parsley, if desired.
Cooking Time: 12-15 minutes
Dill and Caper Salmon Cakes with Greek Yogurt Sauce
Elevate your salmon game with these crispy cakes infused with the brightness of dill and capers, served with a tangy Greek yogurt sauce.
Ingredients:
– 1 pound cooked salmon, flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup chopped fresh dill
– 2 tablespoons chopped capers
– 1 egg
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Greek yogurt sauce ingredients (see below)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, mix together salmon, panko breadcrumbs, dill, capers, egg, and lemon juice.
3. Season with salt and pepper to taste.
4. Shape into 6-8 patties.
5. Bake for 12-15 minutes or until cooked through.
Greek Yogurt Sauce:
1. Combine 1 cup Greek yogurt, 1 tablespoon lemon juice, and 1/2 teaspoon garlic powder in a small bowl.
2. Refrigerate for at least 30 minutes to allow flavors to meld.
Serve: Serve salmon cakes with Greek yogurt sauce spooned over the top.
Quinoa and Salmon Cakes with Garlic Aioli
Elevate your appetizer game with these flavorful quinoa and salmon cakes, served with a creamy garlic aioli for dipping. This recipe combines the nutty taste of quinoa with the richness of salmon, all wrapped up in a crispy cake.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup cooked salmon, flaked
– 1/4 cup panko breadcrumbs
– 2 cloves garlic, minced
– 1 egg
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Garlic aioli (see below for recipe)
Instructions:
1. In a medium bowl, mix together quinoa, salmon, panko breadcrumbs, garlic, egg, and lemon juice.
2. Divide the mixture into 4 equal portions and shape each portion into a cake.
3. Heat about 1/2 inch of oil in a non-stick skillet over medium-high heat. Cook the cakes for 3-4 minutes on each side, until golden brown and crispy.
4. Serve with garlic aioli (recipe below) for dipping.
Garlic Aioli Recipe:
– 1/2 cup mayonnaise
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt to taste
Mix all ingredients together in a bowl until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Jerk-Spiced Salmon Cakes with Mango Salsa
Experience the bold flavors of Jamaica with this vibrant dish that combines succulent salmon cakes with a sweet and tangy mango salsa. This recipe is perfect for a quick dinner or as an appetizer for your next gathering.
Ingredients:
For the salmon cakes:
– 1 pound cooked salmon, flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped red bell pepper
– 2 tablespoons jerk seasoning
– 1 tablespoon lemon juice
– 1 egg, lightly beaten
– Salt and pepper to taste
For the mango salsa:
– 2 ripe mangos, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together salmon, panko breadcrumbs, bell pepper, jerk seasoning, lemon juice, and egg.
3. Form into patties and place on a baking sheet lined with parchment paper.
4. Bake for 12-15 minutes or until cooked through.
5. Meanwhile, combine mango, red onion, jalapeño, lime juice, and honey in a bowl.
6. Serve the salmon cakes with mango salsa spooned over the top.
Cooking Time: 20-25 minutes
Cheesy Salmon Cakes with Parmesan and Herbs
Elevate your seafood game with these crispy, cheesy salmon cakes packed with flavor from Parmesan cheese and fresh herbs. Perfect as a main course or appetizer.
Ingredients:
– 1 pound cooked salmon, flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh dill
– 1 egg, lightly beaten
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Cooking oil or butter for frying
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine salmon, panko breadcrumbs, Parmesan cheese, parsley, dill, egg, and lemon juice. Mix gently until just combined.
3. Divide the mixture into 4-6 portions, depending on desired size. Shape each portion into a patty.
4. Heat about 1/2 inch (1 cm) of oil or butter in a large skillet over medium-high heat. Fry the patties for 3-4 minutes per side, until golden brown and crispy.
5. Serve immediately with your favorite sides or sauces.
Cooking Time: About 10-12 minutes total, including frying time.
Air-Fried Salmon Cakes for a Lighter Option
Get the flavor of salmon cakes without the added fat from deep-frying! This recipe uses air frying to achieve a crispy exterior and tender interior.
Ingredients:
– 1 pound fresh or canned salmon, flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped onion
– 1 minced garlic clove
– 1 egg, lightly beaten
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Cooking spray or oil for air frying
Instructions:
1. Preheat the air fryer to 375°F (190°C).
2. In a bowl, combine salmon, panko breadcrumbs, onion, garlic, egg, lemon juice, and mustard. Mix well.
3. Using your hands, shape the mixture into 4-6 patties, depending on desired size.
4. Spray the air fryer basket with cooking spray or oil. Place the patties in a single layer.
5. Cook for 8-10 minutes, shaking halfway through.
6. Serve hot with your favorite sides and a squeeze of lemon.
Cooking Time: 8-10 minutes
Salmon and Crab Cakes with Old Bay Seasoning
These flavorful salmon and crab cakes are a perfect combination of seafood and spices, elevated by the iconic Old Bay seasoning. Serve them as an appetizer or main course for a taste of the coast in every bite.
Ingredients:
– 1 pound salmon fillet, flaked
– 1/2 cup lump crab meat
– 1/4 cup panko breadcrumbs
– 2 tablespoons mayonnaise
– 1 tablespoon Old Bay seasoning
– 1 teaspoon Dijon mustard
– 1 egg, lightly beaten
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Preheat a non-stick skillet or deep fryer with about 1/2 inch of vegetable oil.
2. In a medium bowl, mix together salmon, crab meat, panko breadcrumbs, mayonnaise, Old Bay seasoning, Dijon mustard, and egg until just combined. Be careful not to overmix.
3. Using your hands, shape the mixture into 6-8 patties.
4. Fry the cakes for about 4 minutes on each side, or until golden brown and cooked through.
5. Drain the cakes on paper towels and serve hot with your favorite accompaniments.
Cooking Time: About 8-10 minutes total
Curried Salmon Cakes with Coconut Chutney
Elevate your appetizers game with these flavorful Curried Salmon Cakes, served with a creamy and tangy Coconut Chutney. This recipe combines the richness of salmon with the warmth of curry spices, all wrapped up in a crispy patty.
Ingredients:
– 1 pound cooked salmon, flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped onion
– 1/4 cup grated carrot
– 2 tablespoons curry powder
– 1 teaspoon lemon zest
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 2 tablespoons olive oil
– Coconut Chutney (recipe below)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, combine salmon, panko breadcrumbs, onion, carrot, curry powder, lemon zest, cayenne pepper, salt, and pepper. Mix until just combined.
3. Divide mixture into 4 equal portions and shape each into a patty.
4. Heat olive oil in a large non-stick skillet over medium-high heat. Cook patties for 3-4 minutes per side, or until cooked through.
5. Serve with Coconut Chutney (recipe below).
Coconut Chutney:
– 1 cup shredded coconut
– 1/2 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1 teaspoon honey
– Salt to taste
Combine all ingredients in a bowl and refrigerate until chilled. Serve with Curried Salmon Cakes.
Cooking Time: 15-20 minutes
Salmon Cakes with Spinach and Feta
These flavorful salmon cakes are packed with nutrients and perfect for a quick dinner or lunch. The addition of spinach and feta cheese gives them a tangy, creamy twist.
Ingredients:
– 1 can of salmon (drained and flaked)
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped fresh spinach
– 1/4 cup crumbled feta cheese
– 1 egg, lightly beaten
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine salmon, panko breadcrumbs, spinach, feta cheese, egg, lemon juice, salt, and pepper. Mix well.
3. Divide the mixture into 4-6 portions, depending on desired size.
4. Shape each portion into a patty.
5. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
6. Fry the patties for 3-4 minutes per side, or until golden brown and cooked through.
7. Serve hot with your favorite sides.
Cooking Time: 15-20 minutes
Herbed Salmon Cakes with Cucumber Raita
Elevate your dinner game with these flavorful salmon cakes, infused with fresh herbs and served with a refreshing cucumber raita. Perfect for a quick weeknight meal or a weekend gathering.
Ingredients:
– 1 pound salmon fillet, skin removed
– 1/2 cup panko breadcrumbs
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh dill
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– Cucumber Raita: 1 large cucumber, peeled and grated; 1/2 cup plain Greek yogurt; 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, combine salmon, panko breadcrumbs, olive oil, garlic, dill, parsley, salt, and pepper. Mix until just combined.
3. Shape into 4-6 patties. Place on a baking sheet lined with parchment paper.
4. Bake for 12-15 minutes or until cooked through.
5. Meanwhile, combine cucumber, yogurt, and lemon juice in a bowl. Refrigerate until ready to serve.
Cooking Time: 20-25 minutes
Summary
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Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
