Salmon is a premium ingredient, so it makes sense to make it go as far as possible.
That’s where salmon cakes enter the picture. They’re the perfect way to use up salmon scraps and turn them into something delicious.
If you’re interested in salmon cakes, this guide is for you. We’ll cover whether to use fresh or leftover salmon, the benefits of salmon cakes, and share an easy recipe.
Fresh vs. Leftover Salmon
You can use either fresh or leftover salmon for salmon cakes — both work well.
Fresh salmon provides superior flavor and a moist, flaky texture. You also control how it’s cooked. However, it’s more costly and takes extra prep time for deboning and cooking.
Leftover salmon is more budget-friendly and prevents food waste. However, it can be drier and have a stronger flavor. Use leftovers within 1–2 days for best results and adjust recipes accordingly.
Benefits of Making Salmon Cakes
Delicious Flavor and Texture
Salmon cakes have a crispy exterior and moist, flavorful interior. They pair well with garlic, dill, cheese, and other tasty seasonings.
Cost-Effective
Turning leftover salmon into cakes helps stretch your grocery budget and minimize waste.
High Nutritional Value
Salmon cakes are rich in omega-3s, vitamin D, B12, selenium, and phosphorus. Learn more about omega-3 benefits here.
Better for the Environment
Using scraps means less food waste and less fishing impact. You can also add leftover veggies or mashed potatoes to your cakes.
Flexible Meal Option
Serve salmon cakes with potatoes, salad, or as an appetizer — they’re easy to adapt to any meal.
Easy Salmon Cake Recipe
Making salmon cakes is easier than you think. Here’s how:
Ingredients:
- Olive oil
- 1 medium onion
- 1 lb fresh salmon fillet
- ½ bell pepper
- 3 tbsp butter
- 1 cup Panko bread crumbs
- 2 large eggs
- 3 tbsp mayo
- 1 tsp Worcestershire sauce
- ¼ cup minced fresh parsley
- Garlic salt
- Black pepper
Instructions:
- Preheat the oven: Preheat to 425°F. Line a tray with parchment, drizzle with olive oil, and bake the salmon for 10–15 minutes.
- Flake the salmon: Remove skin and bones, then flake the cooked salmon into a bowl.
- Cook the veggies: Sauté diced onion and bell pepper in 1 tbsp olive oil and 1 tbsp butter until soft (7–9 minutes).
- Mix everything: In a bowl, combine salmon, sautéed veggies, Panko, eggs, mayo, Worcestershire sauce, parsley, garlic salt, and pepper. Mix gently.
- Form patties: Shape into discs about ½–⅔ inch thick.
- Pan-fry: Heat 1 tbsp olive oil and 1 tbsp butter in a pan. Fry patties for about 3–4 minutes per side until golden brown. Drain on paper towels.
Tips for Perfect Salmon Cakes
Flake, Don’t Mash
Flake the salmon for tender, chunky cakes — don’t overmix into a paste.
Season Generously
Enhance flavor with garlic, dill, lemon zest, or bay leaves. Taste and adjust seasoning before frying.
Use a Binder
Eggs work best to hold patties together. Alternatives include mayo, flax meal, or Greek yogurt.
Choose Quality Salmon
High-quality salmon (fresh or leftover) gives better flavor and texture. Remove bones and adjust moisture if using leftovers.
Get a Crispy Finish
Pan-fry at medium heat for a crisp, golden crust. Lower heat slightly for a thicker coating without burning.
Serving Suggestions for Salmon Cakes
Pair salmon cakes with:
- Lemon wedges and garlic mayo
- Tartare sauce and salad
- Fries and onion rings
- Pasta salad
- Cucumber salad
- Corn on the cob
Experiment to find your favorite combination!
Now You Know How to Make Salmon Cakes
With these steps, you’re ready to make delicious salmon cakes at home. For the best results, use top-quality salmon like Ora King salmon from Maine Lobster Now — fresh or as tasty leftovers.
