When the day winds down and the kitchen fills with the warm scent of sizzling olive oil, I know something good is about to happen. These classic salmon cakes have that irresistible golden crust that crackles gently when you cut into them, revealing a tender, flavorful inside bursting with fresh herbs and a hint of lemon. The moment they hit the skillet, the aroma wraps around the room like a cozy invitation to gather and savor simple comfort. I love how the subtle crunch of celery and onion adds a fresh texture, balancing the rich salmon perfectly. It’s the kind of dish that turns an ordinary evening into a small celebration.
One evening, I remember plating these salmon cakes beside a tangy dipping sauce and watching everyone’s faces light up with each bite. The satisfying crispiness paired with the delicate, flaky salmon made it feel like a special treat—even on a busy weeknight. It’s a recipe that’s easy to whip up but feels like a thoughtful, homemade gesture. The kitchen stays warm, conversation flows, and no one minds the few crumbs left behind on the plate.
- Crispy on the outside, tender on the inside—perfect texture every time.
- Fresh herbs and lemon brighten the flavor without overpowering it.
- Ready in under 30 minutes, great for quick dinners or appetizers.
- Versatile enough to serve with a dipping sauce or alongside a fresh salad.
If you’re a bit wary about cooking with canned salmon, don’t be. The simple preparation and gentle handling keep the cakes light and flavorful, avoiding any fishy heaviness. Plus, the mix of fresh ingredients makes the whole dish feel homemade and wholesome.
PrintClassic Salmon Cakes
These classic salmon cakes are crispy on the outside and tender on the inside, made with canned salmon, fresh herbs, and a touch of lemon. Perfect as an appetizer or main dish served with a tangy dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
14.75 ounces canned pink salmon, drained and skin removed
1/2 cup plain breadcrumbs
1/4 cup finely chopped yellow onion
1/4 cup finely chopped celery
2 tablespoons mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Instructions
In a large bowl, flake the canned salmon with a fork, removing any skin and bones.
Add the breadcrumbs, chopped onion, chopped celery, mayonnaise, beaten egg, Dijon mustard, lemon juice, chopped parsley, salt, and black pepper to the bowl.
Mix all ingredients gently until well combined but do not overmix to keep the cakes tender.
Form the mixture into 8 equal-sized patties, about 2.5 inches in diameter.
Heat olive oil in a large skillet over medium heat.
Add the salmon cakes to the skillet and cook for 4 to 5 minutes on each side, or until golden brown and heated through.
Remove from the skillet and drain on paper towels before serving.
FAQ
Can I make these salmon cakes ahead of time? Absolutely. You can prepare the mixture and form the patties a few hours ahead, then refrigerate until ready to cook. Just make sure to cook them fresh for the best texture.
What’s the best way to reheat leftovers? Reheating gently in a skillet over medium heat keeps the outside crispy. Avoid the microwave if you want to maintain that satisfying crust.
Can I substitute canned pink salmon with fresh salmon? Yes, but you’ll want to cook and flake the fresh salmon first. The flavor will be a bit different but equally delicious.
What should I serve with these salmon cakes? They’re lovely with a crisp green salad, steamed vegetables, or a tangy dipping sauce like a lemon aioli or tartar sauce.
Ready to bring a little crispy, tender magic to your dinner table? These classic salmon cakes won’t disappoint.