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Salmon Cakes

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer or Main
Cuisine: American
Keyword: baked salmon, salmon, salmon cakes, salmon patties
Servings: 4


  • 1 lb. salmon "burger" meat
  • 2 to 3 tablespoons mayonnaise*
  • 1/2 cup onion finely diced
  • 2 tablespoons fresh parsley finely diced
  • 1/2 teaspoon kosher salt
  • 1 1/2 tablespoons lemon juice
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1 1/2 cups panko bread crumbs
  • 1/4 cup vegetable oil + more if needed

For the tartar sauce:

  • 1 cup mayonnaise
  • 1/2 cup dill pickles or cornichons finely diced
  • 2 teaspoons Dijon mustard
  • 2 teaspoons shallots finely diced
  • 2 tablespoons green onions finely diced + more for garnish
  • 2 teaspoons lemon juice
  • 6 dashes Tabasco sauce + more if desired
  • salt and pepper to taste


For the salmon cakes:

  • Place everything from the salmon to the panko, into a large bowl and mix together. Scoop 1/4 cup portions and form into 3/4-inch-thick patties. 
  • To pan-fry in batches: Heat the vegetable oil in a cast iron skillet over medium-high heat. Add more oil if you need to. After 2 to 3 minutes, place the salmon patties into the skillet (away from you so no oil splatters on you) and cook for about 3 minutes, or until medium golden brown. Flip the patties and fry the other side for about 2 to 3 minutes or until golden brown and cooked through. Remove the salmon cakes to a paper towel lined plate. Repeat until all of the salmon cakes are cooked.

For the tartar sauce:

  • Using a medium sized bowl, mix together all of the ingredients until combined. Taste and adjust anything as needed. Serve with the salmon cakes and enjoy!


*If you don't like mayonnaise, you can use full fat Greek yogurt instead