These tender, flaky pan seared Salmon Cakes are a delicious and easy-to-make dish that is perfect for a light lunch or dinner. They’re made with fresh baked salmon (inspired by the same flavors in our ever popular Slow Baked Salmon), fresh herbs, shallots, lemon juice, and a little bit of Greek yogurt (though sour cream or mayonnaise is fine too). Mix everything together, form into patties, then pan sear until golden brown.
They’re delicate, yet luxurious! Enjoy with a creamy Greek yogurt sauce (or you favorite sauce), then top with capers. They’re fantastic on their own, but are delicious when added to salads. You can even throw them between a bun for salmon burgers!
If you love this recipe, be sure to try our Crab Stuffed Salmon or Salmon en Papillote next! Or check out all of our easy seafood recipes!
Ingredient Notes
- Salmon fillet: Seasoned with Kosher salt, black pepper, and a little unsalted butter. This is Atlantic salmon, though you can check out our salmon guide for more information on the different species.
- Ritz crackers (finely ground) or traditional breadcrumbs: Used to bind the salmon cakes together. Consider making our quick and easy homemade breadcrumbs!
- Shallot: This will gently cook (it’s called sweating) in butter until translucent before adding to the salmon mixture. Adds flavor and keeps the salmon cakes moist!
- An egg, beaten: To help bind the ingredients together and help the salmon cakes hold their shape.
- Greek yogurt: Yogurt adds moisture and richness to the cake, but you can also use mayo, sour cream, or creme fraiche in its place.
- Chives: Thinly sliced chives offer a light onion flavor. Can use parsley if preferred.
- Dill: Fresh dill pairs beautifully with salmon and helps to balance out the rich flavors of the fish.
- Lemon zest: To brighten and round of the flavors.
- Dijon mustard: You can use other mustards, such as whole-grain mustard or honey mustard, but we love Dijon here. Adds the slightest tanginess!
Top the salmon cakes with capers, marinated or pickled red onions, fresh herbs, and micro greens. And of course our delicious yogurt sauce!
For the Greek yogurt sauce you’ll need: whole-milk Greek yogurt, fresh dill, half a lemon juiced, Kosher salt, black pepper, and a splash of white wine vinegar. Combine everything together in a small bowl, then whisk to combine.
You can also serve salmon cakes with homemade tartar sauce or our easy dill sauce for salmon!
How To Make Salmon Cakes
- Cook the salmon. Preheat an oven to 375F. Place salmon fillet on a rimmed baking sheet with parchment paper. Season the fish with Kosher salt and black pepper, then dollop with butter. Bake until an internal temperature of 120F is reached, about 12-15 minutes, depending on the thickness.
- Sauté the shallots. Heat oil in a small skillet over medium heat, then add minced shallot and cook until translucent, about 2 minutes, stirring often. Set aside.
- Flake the salmon. Allow salmon to cool for about 5 minutes, then flake with a fork. (Or use your hands to break it apart into small pieces.)
- Mix ingredients for salmon patties. Combine salmon and remaining ingredients in a large bowl, then mix lightly until well incorporated. Be careful not to break the salmon pieces down too much.
- Portion the salmon cakes. Use a large, double-size cookie scoop to equally divide the salmon mixture. For a ~2 lb salmon fillet, you should get ~10 patties. Use your hands to gently press down and form into uniform, round, flat cakes. (It helps to wear kitchen gloves or slightly wet your hands first.)
- Cook on a stovetop. Heat oil and butter in a large nonstick skillet over medium heat. Cook 5 salmon cakes at a time, for 2-3 minutes per side, until light golden brown on both sides. Transfer to a plate, then repeat with remaining patties.
- Serve immediately. Garnish with capers, marinated or pickled red onions, fresh herbs, micro greens, and Greek yogurt sauce.
FAQs
Absolutely! The salmon is already cooked, so it’s easy to freeze the cakes (either before or after pan-sautéing).
To freeze uncooked salmon cakes: Place the formed salmon cakes on a baking sheet or tray, making sure they aren’t touching, then freeze until solid, about 2 hours. Transfer to a freezer-safe storage container.
To freeze cooked salmon cakes: Allow them to cool completely, then follow instructions above. For either, use within 3 months.
You can use any variety of salmon you like. We’re using a mild-flavored fresh salmon (this is Atlantic salmon, but sockeye or King salmon are amazing).
Yes, but we prefer the flavor of fresh, raw salmon. If using frozen salmon, be sure to thaw completely overnight before using, then pat dry with paper towels to absorb excess water and moisture.
Yes! Don’t overcrowd the air fryer basket and make sure to use cooking spray to prevent the salmon cakes from sticking.
Expert Tips
- Wild Coho salmon: This is both thinner and leaner than Atlantic salmon, and will cook more quickly. A thermometer is the best way to gauge level of doneness.
- We recommend using Ritz crackers or traditional breadcrumbs instead of Panko breadcrumbs. You can use Panko if that’s all you’ve got, but it will change the texture of the salmon cake recipe.
- Serve salmon cakes with something acidic or briny. We love to top them with a couple tablespoons of capers and quick pickled red onions.
- Don’t overwork the salmon mixture. This will create tough salmon cakes. Also, it’s important to cook them over medium-heat, no higher. Otherwise, they risk browning too quickly.
Make-Ahead, Leftovers, Storage, & Reheating
- To make-ahead: Form the salmon cakes, then place uncooked on a baking sheet. Cover with plastic wrap and refrigerate for up to 24 hours. When ready, cook as directed.
- To freeze uncooked: Place the salmon cakes on a baking sheet, making sure they aren’t touching, then freeze until solid, about 2 hours. Transfer to a freezer-safe storage container.
- To freeze cooked: Allow them to cool completely, then follow the instructions above. Frozen salmon cakes will keep for up to 3 months.
- Reheat in an oven: Preheat an oven to 350F, then place the frozen salmon patties on a parchment-lined baking sheet. Bake for 15-20 minutes, or until heated through.
- Reheat in a skillet: For this method, we recommend thawing the fish cakes completely first. Heat a skillet over medium heat, then add a tablespoon of oil to the skillet. When hot, add the defrosted salmon cakes, then cook for 2-3 minutes per side.
How To Serve
Salmon cakes are a blank canvas, so feel free to get creative with your toppings! Our favorites are Greek yogurt sauce, creamy dill sauce, and traditional tartar sauce.
You can enjoy them on their own, or add them to a bed of mixed greens to add protein to your favorite salads. They’re a delicious addition to our Kale Quinoa Salad or easy Butter Lettuce Salad.
As far as side dishes, these are great with roasted vegetables, crispy potatoes, baked potato, or rice. Our vote for easiest ever side dish? Roasted broccolini!
If you already love the flavors in our weeknight slow baked salmon, you’re absolutely going to love these salmon cakes! We particularly love them for a meal prep.
To all my fellow fish cake lovers: make sure to check out our classic fish cakes made with cod fillets — so delicious, especially with homemade tartar sauce.
If you make this Salmon Cakes recipe, please let us know by leaving a review and rating below!
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Pan Seared Salmon Cakes Recipe
Ingredients
For the salmon cakes
- 2 lb Atlantic salmon fillet skin on or removed
- 1 tsp Kosher salt
- ¼ tsp freshly cracked black pepper
- 3 Tbsp unsalted butter divided
- 2 Tbsp extra virgin olive oil divided
- 1 large shallot minced, about 2 Tbsp
- 1 cup Ritz crackers, finely ground (about 30 crackers) or 1 cup traditional breadcrumbs
- ½ cup Greek yogurt
- 1 large egg
- 2 Tbsp chives finely chopped, plus more for serving
- 2 Tbsp dill finely chopped, plus more for serving
- 1 tsp Dijon mustard
- 1 tsp lemon zest
Optional, for serving
- 2 Tbsp capers
- Lemon wedges
- Quick pickled red onions
- Micro greens
For the Greek yogurt sauce
- 1 cup Greek yogurt
- 2 Tbsp fresh dill
- 1 tsp white wine vinegar
- ½ lemon juiced
- ¼ tsp Kosher salt
- pinch freshly cracked black pepper
Instructions
- Cook the salmon. Preheat an oven to 375F. Place salmon fillet on a rimmed baking sheet with parchment paper. Pat the salmon lightly with a paper towel, then season with Kosher salt and black pepper. Dollop with 2 Tbsp butter, then bake until an internal temperature of 120F is reached, about 12-15 minutes, based on thickness.
- Sauté the shallots. While the salmon is cooking, heat olive oil in a small skillet over medium heat. Add shallot and cook until translucent, about 2 minutes, stirring often. Set aside.
- Flake the salmon. Allow salmon to cool for about 5 minutes, then flake with a fork, discarding the skin. You can also use your hands to simply pull it apart into small pieces.
- Mix ingredients for salmon patties. In a large bowl, combine flaked salmon, sautéed shallots, and remaining salmon patty ingredients. Mix lightly until well incorporated, trying not to break the salmon pieces down too much.
- Portion the salmon cakes. Use a large cookie scoop to equally divide the salmon mixture. For a ~2 lb salmon fillet, you should get 10 patties. Use your hands to gently press down and form into uniform, round, flat cakes. (It helps to wear kitchen gloves or slightly wet your hands first.)
- Cook on a stovetop. Preheat remaining 1 Tbsp oil and 1 Tbsp butter in a large nonstick skillet over medium heat. Cook 5 patties at a time, for 2-3 minutes per side, until light golden brown on both sides. Transfer to a plate, then repeat with remaining salmon cakes.
- Serve immediately. Garnish with capers, lemon wedges, marinated or pickled red onions, fresh herbs, micro greens, and Greek yogurt sauce.
- To make the Greek yogurt sauce: combine all sauce ingredients together in a small bowl, then whisk to combine.
Notes
- Nutrition facts include salmon cakes and Greek yogurt sauce.
- To freeze uncooked: simply place salmon burgers on a baking sheet or tray, making sure they aren’t touching, then freeze until solid, about 2 hours. Transfer to a freezer-safe storage container.
- To freeze cooked salmon cakes, allow them to cool to room temperature first, then follow instructions above. Either way, use within 3 months.
- Feel free to use other crackers that are finely ground. Start with 1 cup (based on a 2 lb salmon fillet), then add more as needed.
Perfect!! Absolutely love it. I ate them alone & in a taco with spinach. Don’t skip on the sauce!!
Eating these in a taco sounds pretty fabulous! Agree, they go so well with the sauce!! xo, Ari
Just made these for our lunch today, perfect! I put them on a salad and they tasted amazing, so easy to make, wow! Love finding another way to have salmon on our salads besides a filet, so excited to find these, thanks! Added pickled onions on top too!
Aren’t they fabulous?! If you have any leftovers, they freeze and reheat beautifully! Perfect idea to add the pickled red onions on top, yum! xo, Ari