Chef John's Fresh Salmon Cakes Recipe

There's something truly special about the sizzle of fresh salmon cakes hitting a hot skillet – the golden crust forming as the inside stays tender, flaky, and bursting with flavor. These salmon cakes are a delicious balance of crisp and creamy, with zesty notes of lemon and fresh herbs shining through each bite.

this Recipe

I first discovered Chef John’s Fresh Salmon Cakes during a summer trip to the Pacific Northwest. Surrounded by some of the best seafood in the country, I fell hard for the simplicity and freshness of this dish. It’s now my go-to for a quick weeknight meal that feels like something you'd order at a coastal bistro.

Whether you're cooking for the family or looking to impress guests, this recipe delivers big on flavor without much fuss. Let's dive into why you'll want to keep this one in your regular dinner rotation.

Why You’ll Love These Fresh Salmon Cakes

Get ready to fall in love with your new favorite seafood dinner. These Fresh Salmon Cakes are easy, elegant, and totally crave-worthy.

First off, they’re surprisingly quick to make. From prepping the ingredients to pan-frying, the whole process takes under 30 minutes – ideal for busy weeknights when time is short but you still want something homemade and satisfying.

They’re also budget-friendly for a salmon dish. By using a modest amount of fresh salmon and stretching it with simple pantry staples like breadcrumbs and eggs, you can feed a whole family without blowing your grocery budget.

Another win? These cakes are incredibly versatile. Serve them as an appetizer with a zesty aioli, tuck them into a sandwich, or pair them with a fresh green salad for a light, satisfying dinner.

Best of all, they're family-approved. Even picky eaters will love the crispy edges and savory flavor, especially when dipped in a little tartar sauce or lemony yogurt dip.

Let’s take a closer look at the ingredients that make these salmon cakes shine.

Ingredients Notes

The beauty of these Fresh Salmon Cakes lies in the freshness of the ingredients and the way they complement each other so well. Each one plays an important role in balancing texture and flavor.

Start with fresh salmon, ideally skinless and boneless. You’ll want to chop it finely, not blend it – this gives the cakes that signature tender, flaky texture. While canned salmon works in a pinch, nothing beats the flavor and texture of fresh fish for this recipe.

Panko breadcrumbs help bind the mixture and create a light, airy interior. They also contribute to that irresistible crunch on the outside when the cakes are pan-fried. Avoid using standard breadcrumbs here, as they can make the cakes dense and heavy.

The secret weapon? Dijon mustard and lemon zest. These two ingredients cut through the richness of the salmon and add brightness to every bite. The mustard brings a subtle tang, while the lemon zest adds a layer of freshness that makes the whole dish sing.

You’ll also need fresh herbs – I love using parsley and dill. They give the cakes that classic seafood flavor without overpowering the salmon. If you don't have fresh herbs on hand, dried can work in a pinch, but the flavor won't be quite as vibrant.

A few pantry staples round it out: eggs for binding, green onions for a mild onion flavor, and mayonnaise to keep everything moist. For equipment, you'll need a large mixing bowl, a sharp knife, and a good nonstick skillet for pan-frying.

Now that your ingredients are ready, let’s walk through the simple steps to make these salmon cakes come to life.

How To Make These Fresh Salmon Cakes

Making these salmon cakes is easier than you think – and once you try them, you’ll want to make them again and again.

Start by chopping your fresh salmon into small, uniform pieces – aim for about ¼-inch chunks. This keeps the texture moist and flaky rather than mushy, which can happen if you overprocess the fish. Place the chopped salmon into a large mixing bowl.

Next, add your panko breadcrumbs, minced green onions, chopped herbs, lemon zest, and a generous spoonful of Dijon mustard. Crack in an egg and add a dollop of mayonnaise. Use a fork or your hands to gently mix everything together until just combined – overmixing can make the cakes tough.

Form the mixture into small patties, about the size of your palm. You should get around 6 medium-sized cakes. If the mixture feels too loose to hold its shape, add a touch more panko until it firms up.

Heat a large nonstick skillet over medium-high heat and coat the bottom with a light layer of oil. Once hot, carefully place the salmon cakes in the pan. Don’t overcrowd – cook in batches if needed. Let them cook undisturbed for about 3–4 minutes per side until golden brown and crispy.

Once both sides are perfectly seared, transfer the cakes to a paper towel-lined plate to drain. The total cooking time, including mixing and frying, should take no more than 30 minutes, making this a fast and flavorful meal option any night of the week.

Storage Options

These salmon cakes store beautifully, making them a great make-ahead option.

If you have leftovers, place them in an airtight container and store in the refrigerator for up to 3 days. Be sure to let them cool completely before sealing the container to avoid condensation that can make them soggy.

You can also freeze the uncooked patties. Lay them on a baking sheet lined with parchment and freeze until solid, then transfer to a zip-top bag or airtight container. They'll keep in the freezer for up to 2 months. Just thaw in the fridge overnight before cooking.

For reheating, the best method is to pan-fry over medium heat until warmed through. This helps them regain their crispy exterior. You can also use the oven at 350°F for about 10 minutes. The microwave works in a pinch but tends to soften the texture.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. You can make small tweaks to suit your taste or what you have in your kitchen.

If fresh salmon isn’t available, you can substitute canned wild salmon. Just be sure to drain it well and remove any skin or bones. The texture won’t be quite the same, but the flavor will still be delicious.

For a different flavor profile, try adding a bit of Old Bay seasoning or a dash of hot sauce to the mix. These give the cakes a bit of a Southern flair and pair beautifully with a creamy remoulade.

Not a fan of dill? No problem. Swap in chives, tarragon, or cilantro for a different herbal twist. Each one brings its own character to the dish and keeps things interesting.

If you’re gluten-free, you can easily replace the panko with gluten-free breadcrumbs or crushed rice crackers. Just make sure the texture is similar so the cakes still hold together well.

Want to make it dairy-free? This recipe already is! But if you want a richer cake, try adding a spoonful of coconut cream in place of mayo – it gives a subtle sweetness that’s surprisingly good with salmon.

Don’t be afraid to make this recipe your own. With a solid base like this, the possibilities are endless!

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