Crispy Salmon Cakes
As a home cook and busy parent, I’ve made these crispy salmon cakes countless times—and they never disappoint. Crafted with just a handful of wholesome, gluten-free ingredients, these salmon patties develop a perfectly crisp exterior while remaining tender, moist, and flaky inside. Packed with savory herbs and subtle seasoning, they’re a nutritious, family-friendly dinner I trust for even the busiest weeknights. With years of experience creating easy, delicious meals, I can confidently say this recipe is a reliable go-to that even picky eaters enjoy.
Crispy Salmon Cakes without Breadcrumbs
I don’t know about you, but when it comes to making dinner for the family in the middle of the week, I like quick and easy, which is exactly what this salmon cakes recipe is! I often repurpose leftover cast iron skillet salmon, but it’s just as easy if using fresh salmon filets.
All I have to do is combine the ingredients and cook. With no breading or deep frying required, the process is failproof, and dinner is on the table in 20 minutes or less. I’ve been making these gluten-free salmon cakes for years and have revised the recipe several times.
Now, I’m confident I’ve perfected the process! With a five-star rating, readers love it, too. Take a look at what they’re saying:
“Made these for the family this weekend and they were fabulous! Thank you.” - Linda
Ingredients and Notes
- Salmon -This recipe uses fresh, cooked salmon. Wild-caught and skinless is best. Or, you can use canned salmon if needed.
- Egg - This acts as a binder, holding the salmon cakes together.
- Greek Yogurt - Another binding ingredient, yogurt adds moisture and a slightly tangy flavor. Mayonnaise will also work, if preferred.
- Parsley - Adds a bright, refreshing taste.
- Lemon Juice - Freshly squeezed is best! This acts as a light binding agent and adds a bright, citrusy flavor that balances some of the richness.
- Dijon Mustard - Adds a subtle tang.
- Seasonings - Paprika, garlic powder, onion powder, sea salt, and black pepper create a savory flavor with just a hint of spice.
Fresh vs Canned Salmon
When it comes to seafood, fresh is typically always best. Fresh salmon is going to give these salmon patties that nice fish flavor.
However, I know canned salmon is an easier option for some, and it does work in this recipe. I recommend Wild Planet or Safe Catch. Use it in the same manner as the fresh salmon in this recipe, but you won't need to chop it up.
How to Make the Best Crispy Salmon Cakes Recipe
This is an overview with step-by-step photos. Full ingredients & instructions for this recipe are in the recipe card below.
- Use cooked salmon. You can use pre-cooked salmon but I prefer to cook it at home either in the oven, air fryer, or a skillet on the stove. Whichever method you choose, make sure the internal temperature reaches somewhere between 125 and 135 degrees Fahrenheit.
- Fold the batter. Although these are salmon patties, we still want nice big chunks of salmon. Only mix the ingredients until combined. I like using a rubber spatula, not a fork, to gently mix.
- Coat the skillet with oil. You want a thin layer of oil that covers the base of the skillet. I like to use avocado oil because it's smoke point is high but olive oil will work too.
- Use a cookie scoop or spoon. This batter is pretty wet and won't hold up if you try to use your hands. Instead, I found it's best to scoop the batter onto the skillet and gently form it into a patty with a spatula.
Make-Ahead Option and Storage
Make Ahead: Combine all the salmon cake ingredients in a bowl, and portion them as usual. Then, instead of cooking, wrap each patty with plastic wrap and store them in an airtight container in the fridge for up to 3 days.
Store: Allow the cooked patties to cool completely. Then, transfer them to an airtight container and store them in the refrigerator for up to 4 days. To reheat, warm leftovers in a skillet with a little olive oil over medium heat. Or, reheat in 10-second intervals in the microwave.
Freeze: Wrap each cooked salmon cake with plastic wrap and transfer them to an airtight container. Freeze for up to 2-3 months. To serve, thaw in the fridge overnight or at room temperature, and reheat on the stove or in the microwave.
Frequently Asked Questions
You need to have good "binding" ingredients in salmon patties. This recipe uses an egg and yogurt to keep all the ingredients together so it doesn't fall apart once baked. Just be careful not to overmix. The ingredients should be well combined but not mushy!
Yes, these salmon patties work great in an air fryer. I recommend drizzling some olive oil over the top when they are in the fryer basket. Then, adjust the cooking time as needed.
This recipe works well as an appetizer or main course. I like to pair my patties with tzatziki, dill yogurt sauce, remoulade sauce, chimichurri, garlic yogurt sauce, or aioli.
Then, if serving them as a main course, I add sides like an edamame salad, corn avocado salad, roasted cauliflower, or gluten-free sweet potato fries.
For more easy weeknight dinners, check out my:
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Recipe
Crispy Salmon Cakes
Ingredients
- 1 lb salmon filet - cooked medium and cooled at least slightly (room temperature is best)
- 1 egg
- 2 tablespoon greek yogurt - or mayo
- 2 tablespoon parsley - finely chopped
- ½ lemon - juiced
- 1 teaspoon dijon mustard
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- Oil for cooking - I prefer avocado oil with its higher smoke point but olive oil will work too
Instructions
- Cook the salmon. If you haven’t already, cook the salmon. The simplest way to do this is in the oven at 400 F for 9 - 11 minutes. You can also air fry it, grill it, cook it in a cast iron, etc. It just needs to be cooked to at least a medium temperature (internal temp of 125-135 F). Allow the salmon to cool down slightly before making the patties.1 lb salmon filet
- Make the salmon cakes. Once the salmon has cooled, remove the skin and begin brushing the filet with a fork to create flakes. You want some large flakes and some small. I do this on a cutting board. In a large bowl, add the cooked salmon flakes and remaining ingredients, except the cooking oil. Gently mix everything together until combined. Be careful not to over mix so you keep some of the bigger salmon chunks. The batter will be pretty thin. Use an extra large cookie scoop or large spoon to scoop the batter onto a skillet. Form the batter into patties with a spatula.1 egg, 2 tablespoon greek yogurt, 2 tablespoon parsley, ½ lemon, 1 teaspoon dijon mustard, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
- Cook. Add enough avocado oil to a skillet to cover the bottom. Heat the skillet over medium heat. Once the oil starts to shimmer, add the patties, leaving some space in between each. Work in batches if needed. Allow the salmon cake to cook for 2 - 3 minutes until it’s nice and crispy before flipping it over to cook for another 2 - 3 minutes.Oil for cooking
- Serve. Enjoy the salmon cakes warm with a dollop of dill yogurt sauce, if desired.
Curious what to do with the other 1/3rd cup of flour? I only see the part where 1/3 cup is mixed in but the recipe calls for 2/3 cup divided. Thank you!
Made these for the family this weekend and they were fabulous! Thank you.
Hi Linda! So glad to hear that! We love them in our family too
These sound good. We've been on the Keto diet for one week, and this will work with that plan. Low Carb. Thank you .
These sound good. We've been on the Keto diet for one week, and this will work with that plan. Low Carb. Thank you .