Servings & Timing
- Servings: 8 salmon cakes (serves 4)
- Prep Time: 15 minutes
- Chill Time: 15–20 minutes
- Cook Time: 10–12 minutes
- Total Time: 40–45 minutes
Ingredients List
Salmon Cakes
- 2 cups cooked salmon, flaked
(fresh baked salmon OR canned salmon, drained well) - 1 cup shredded cabbage or coleslaw mix
- ¼ cup finely diced bell pepper
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- ½ cup breadcrumbs or panko
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2–3 tbsp olive oil (for frying)
Creamy Lemon Dijon Sauce (Optional but Highly Recommended)
- ½ cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp paprika or smoked paprika
- 1 tbsp chopped parsley or dill
- Salt & pepper, to taste
Step-by-Step Instructions
Step 1: Make the Salmon Mixture
In a large mixing bowl, add:
- flaked salmon
- cabbage
- bell pepper
- green onions
- garlic
- egg
- breadcrumbs
- mayonnaise
- Dijon mustard
- lemon juice
- parsley
- paprika, salt, pepper
Mix gently until just combined.
Don’t overmix or the cakes can become dense.
Step 2: Shape the Patties
Form into patties about 3 inches wide (about ½-inch thick).
Place them on a plate and refrigerate 15–20 minutes so they hold together while frying.
Step 3: Cook the Salmon Cakes
Heat olive oil in a skillet over medium heat.
Cook patties for 3–4 minutes per side until golden brown and crispy.
Transfer to a paper towel-lined plate to remove extra oil.
Step 4: Make the Creamy Sauce
In a small bowl, whisk together:
- mayonnaise
- lemon juice
- Dijon mustard
- paprika
- parsley or dill
- salt and pepper
Taste and adjust lemon/salt as needed.
Serving Suggestions
These salmon cakes are perfect with:
- fresh salad (Greek salad is amazing here)
- roasted broccoli or asparagus
- cauliflower rice (low-carb option)
- quinoa or rice
- mashed potatoes
- coleslaw
They also make an amazing sandwich in a bun or wrap.
Tips & Variations
Make Them Extra Crispy
Use panko instead of breadcrumbs and let the patties chill the full 20 minutes.
Make Them High-Protein
Mix in ¼ cup cottage cheese or Greek yogurt into the salmon mixture (it makes them moist too).
Low-Carb Option
Swap breadcrumbs with:
- almond flour
- crushed pork rinds
- keto breadcrumbs
Air Fryer Option
- Spray salmon cakes lightly with oil
- Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway
Storage & Meal Prep
- Fridge: 3–4 days in an airtight container
- Freezer: freeze cooked cakes up to 2 months
- Reheat in air fryer or skillet for best crispiness
Approx Nutrition (Per Cake – based on 8 cakes)
(will vary depending on mayo + salmon type)
Fat: 9–12g
Calories: 160–200
Protein: 14–18g
Carbs: 6–10g
