Perfectly Pan-Seared Salmon Cakes

Looking for an easy salmon cake recipe? These crispy, flavorful cakes are ready in minutes & perfect for a light lunch or quick dinner. Get my tips for perfect salmon cakes!

Easy Salmon Cake Recipe: Crispy &amp Flavorful in Minutes!

May 27, 2025
By Laura Tide.

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Alright, let's chat about a family favourite! have you ever craved something comforting but still a bit fancy? this salmon cake recipe is the answer.

It’s proper easy to make, even if it sounds a bit posh.

Why You'll Love These Salmon Cakes

These aren't your average fish cakes. i’ve taken inspo from the old classics. i've given them a bit of a boost.

Fresh dill, zesty lemon, and golden panko breadcrumbs make them extra special.

This salmon cake recipe is also a great way to use up canned salmon. don't throw out the bones. did you know the bones are filled with calcium and minerals, adding a lot of great nutrients?.

You can remove them before or after cooking. these are delicious as a snack on the go, appetizer for those dinner parties, or even for your tea!

Salmon Cake Recipe : A Quick Look

Salmon cakes baked or pan-fried are a british staple. they are easy to make and can be adapted. the flavor is fresh, bright, and satisfying.

These fresh salmon cakes are ready in under an hour. the recipe yields 4-6 servings. perfect for a cozy night in.

These easy salmon cakes recipes are packed with protein and omega-3s from the fresh salmon cakes . this salmon cake recipe is perfect for a quick lunch, brunch with mates.

Or a light dinner. honestly, what makes this salmon cake recipe stand out? that zingy lemon-dill aioli, naturally! it complements the salmon beautifully.

Right then, let's gather our bits and bobs! Here's what you'll need for these Easy Salmon Cakes ...

Alright, let's dive into what you need for this salmon cake recipe . Honestly, it’s easier than you think.

Perfectly Pan-Seared Salmon Cakes presentation

Ingredients and Equipment: The Lowdown

We're keepin' it simple, right? no fancy chef gadgets needed. just the basics for perfect salmon cakes baked or pan-fried, your call.

And, hey, feel free to get creative with substitutions! that's how the best easy salmon cakes recipes are born.

Main Ingredients: What Makes It Tick

Okay, listen up! We're talking the heart and soul of our fresh salmon cakes . This ain't just about throwing stuff in a bowl. We're aiming for flavour!

Salmon: 1 pound (450g) of skinless, boneless salmon. Fresh is fab, but good quality canned salmon works too. If fresh, make sure it smells fresh – no fishy business, you know?
Panko Breadcrumbs: ½ cup (60g) . These give a nice crunch, unlike regular breadcrumbs.
Red Onion: ¼ cup (30g) , finely chopped. Adds a little bite.
Fresh Dill: ¼ cup (15g) , chopped. Don't skimp! Dill is key.
Mayonnaise: 2 tablespoons (30ml) . Full-fat or light. Adds moisture.
Egg: 1 large , lightly beaten. Binds it all together.
Lemon Juice: 1 tablespoon (15ml) , freshly squeezed. Brightens things up.
Dijon Mustard: 1 teaspoon . Adds depth.
Salt & Pepper: To taste. Don't be shy.
Olive Oil: 2 tablespoons (30ml) , for cooking.

Seasoning Notes: Secret Weapons

Seasoning can make or break a dish.

Essential Combo: Dill, lemon, and Dijon mustard. These are your flavour friends for salmon cake recipes
Flavour Boost: A pinch of cayenne pepper for a kick. Or some Old Bay seasoning if you're feeling fancy.
Quick Swap: No fresh dill? Dried will do in a pinch but use less. (like half).

Equipment Needed: Keep It Simple

Don't need all the bells and whistles. Here's what you REALLY need for great canned salmon cakes or salmon cakes with fresh salmon .

Mixing Bowls: One large, one small.
Fork: For flaking salmon and mixing.
Measuring Cups & Spoons: Duh!
Skillet: A big ol' pan to cook the cakes.
Spatula: For flipping with finesse.
Parchment Paper: To chill those cakes.

I remember one time, i tried to make these with regular breadcrumbs. big mistake. the texture was all wrong! seriously, panko is the way to go for easy salmon cakes .

So there you have it, mates! all you need for some smashing salmon cakes with canned salmon . let’s get cooking!.

Alright, let's dive into some deliciousness, shall we? today we are whipping up some salmon cakes recipe that are so good, honestly, you won't want to share.

Inspired by classic comfort food with a touch of finesse, let's look at perfectly pan-seared salmon cakes with lemon-dill aioli .

Prep Like a Pro

First things first, get your mise en place sorted. this is basically "everything in its place" in fancy chef speak.

Chop your red onion and dill, measure out your panko, and flake your salmon. having everything ready seriously cuts down on stress later.

Trust me, been there, done that, nearly had a meltdown. remember, knife safety first, kiddos! keep those fingers tucked.

Step-by-Step: From Fish to Fab

This Easy Salmon Cakes Recipes is really simple, here's how to do it:

Prep the Salmon: Cook and flake 1 pound salmon or drain canned salmon.
Mix It Up: In a bowl, gently combine salmon, 1/2 cup panko, 1/4 cup onion, 1/4 cup dill, 2 tablespoons mayo, 1 egg, 1 tablespoon lemon juice, 1 teaspoon Dijon, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Shape 'Em: Form into 4-6 patties.
Chill Out: Refrigerate for 30 minutes. This is crucial, or they'll fall apart!
Whip Up Aioli: Mix 1/2 cup mayo, 1 tablespoon lemon juice, 1 tablespoon dill, minced garlic, salt, and pepper. Chill.
Heat the Oil: Medium heat with 2 tablespoons olive oil.
Cook the Cakes: 4- 5 minutes per side, golden brown.
Serve: With lemon-dill aioli!

Salmon Cake Recipes : Pro Tips from My Kitchen

Want to take your Fresh Salmon Cakes to the next level? Try these:

Don't overmix! Seriously, be gentle. The more you mix, the tougher they'll be. Salmon Cake mixture should be just combined.
If you want make these Easy Salmon Cakes ahead of time, you can prep them and keep them in the fridge for up to 24 hours before cooking.
For a gluten-free option, use gluten-free panko. Works like a charm!

So there you have it. my take on how to make salmon cakes that are bursting with flavour. whether you use fresh salmon cakes recipe or canned, these little beauties are sure to impress.

These salmon cakes baked are a healthier option. get creative with your canned salmon ideas and try to elevate these canned salmon recipes , and remember, cooking is all about experimenting and having fun.

And if your canned salmon cakes fall apart a little? no worries! they'll still taste amazing. enjoy! you can make it using salmon cakes with canned salmon

Alright, let's dive into those all-important recipe notes! these are the little secrets that can turn a good salmon cake recipe into a great one.

Honestly, these are the things i wish i knew the first time i tried making fresh salmon cakes !

Recipe Notes To Supercharge Your Salmon Cakes Recipe

Serving Suggestions: Let's Get Fancy (Or Not!)

Presentation is key. you know? a simple sprig of dill on top of the salmon cake instantly elevates it. for plating, i love serving these on a bed of peppery rocket salad.

The bitterness cuts through the richness of the salmon cakes with fresh salmon beautifully. feeling extra? drizzle a little extra aioli around the plate.

As for sides, think fresh and light. maybe some roasted asparagus? or even just a simple green salad. a crisp sauvignon blanc? oh my gosh, yes! that’s just pure chef’s kiss .

Storage Tips: Keepin' It Fresh

So, you’ve made a batch of these beauties, but you can't finish them? no worries! for refrigeration, these canned salmon cakes will last in the fridge for up to 3 days in an airtight container.

The most important thing is to get them cooled quickly. freezing? absolutely! wrap each easy salmon cake individually in cling film, then pop them into a freezer bag.

They'll happily keep for up to a month. reheating is a doddle – pan-fry them gently from frozen or thawed, or even pop them in the oven until heated through.

Just be careful not to dry them out.

Variations: Mix It Up!

Fancy a change? why not try some dietary tweaks? for a gluten-free version, swap the regular panko for gluten-free panko breadcrumbs.

Works a treat. want to use some seasonal ingredients? in the summer, try adding some finely chopped courgette to the fresh salmon cakes recipe .

It adds a lovely bit of moisture. you can even use baked salmon cakes oven instead of frying for a healthier twist.

Nutrition Basics: Goodness in Every Bite

Let's talk about the good stuff. each salmon cake has about 350 calories. there's around 25g of protein, which is brilliant for muscle building.

You also get about 25g of fat, those essential omega-3s. the salmon cakes baked also give you about 10g of carbohydrates.

It’s a perfectly balanced meal if you ask me! eating salmon cakes with canned salmon is a great canned salmon idea as this is a very easy salmon cakes recipe , full of nutritional benefits for your body, which will teach you how to make salmon cakes quickly.

Honestly, making easy salmon cakes recipes is easier than you think. don't be scared to experiment and find what works for you.

Now, go forth and conquer those canned salmon recipes and salmon cake recipes ! you’ve got this. you can salmon recipes easy and you will love them!

Best Salmon Cake Recipes: Crispy Lemon-Dill Perfection

Frequently Asked Questions

Help! My salmon cakes keep falling apart. What am I doing wrong?

Ah, the dreaded cake crumble! Usually, it's one of two culprits: not chilling the mixture long enough, or overmixing it. Chilling for at least 30 minutes allows the ingredients to bind together. Also, be gentle, like you're handling a delicate soufflé – overmixing develops the gluten in the breadcrumbs, leading to a tougher cake that's more likely to fall apart.

Can I use canned salmon in this salmon cake recipe? Will it taste as good?

Absolutely! Canned salmon is a perfectly acceptable and economical option. Just make sure to drain it really well to avoid soggy cakes. While fresh salmon offers a slightly richer flavour, canned salmon works wonderfully, especially if you use a good quality variety and add some fresh herbs like dill and lemon zest to brighten it up. It's a great budget-friendly alternative that would get the Mary Berry seal of approval!

How long do salmon cakes last in the fridge, and what's the best way to reheat them?

Cooked salmon cakes will keep in the refrigerator for up to 3 days, stored in an airtight container. For reheating, the best way to maintain their crispy texture is to reheat them in a skillet over medium heat with a little olive oil, or in an air fryer. You can also microwave them, but they might lose some of their crispiness, so a quick zap in a hot pan is best.

I'm looking for variations on the classic salmon cake recipe. Any suggestions?

You bet! For a spicy kick, try adding a pinch of cayenne pepper or a dash of hot sauce to the mixture. For a Mediterranean twist, incorporate chopped sun-dried tomatoes, Kalamata olives, and a sprinkle of feta cheese. Going gluten-free? Just swap in gluten-free panko breadcrumbs. The possibilities are endless, really, so get creative!

Are salmon cakes healthy? What's the nutritional value?

Salmon cakes can be a healthy and delicious meal! They're a good source of protein and omega-3 fatty acids, especially if you use wild-caught salmon. The nutritional value will vary depending on the specific ingredients and portion sizes, but on average, each serving contains approximately 350 calories, 25g protein, and 25g fat. Consider using light mayonnaise or greek yogurt as a binding agent for a healthier version!

Can I freeze these salmon cakes, and how do I do it properly?

Yes, you can absolutely freeze salmon cakes! The best method is to freeze them before cooking. Shape the cakes, place them on a parchment-lined baking sheet, and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. When ready to cook, thaw them in the refrigerator overnight and then pan-fry as directed in the recipe.