How do I keep my salmon patties from falling apart?

In this easy salmon cake recipe, the eggs and the breadcrumbs are going to work together to bind your fish cakes. They mayo in this salmon cakes will also help everything stick together. If your fish cakes are falling apart, try adding a bit more mayo and make sure you are packing the patties gently but firmly.

Can I use fresh salmon instead of canned?

For this fish cakes recipe, I really prefer to use roasted salmon. You could use canned salmon if you're in a pinch, but I would not recommend using fresh salmon. Fresh salmon may not cook all the way through. Plus, I love that you can make this recipe to use up leftover fish from dinner last night!

How do you know when salmon patties are done?

The best part about this salmon patty recipe is that you are using roasted salmon, so you don't have to worry about the fish not be cooked all the way through! The salmon patties are cooked through when they're crispy on the outside and warmed through in the center.

20 Minute Salmon Fish Cakes

Name: Salmon Fish Cakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb. roasted salmon (or about 3 cups flaked, cooked salmon); 1 cup panko breadcrumbs; 2 eggs, beaten; zest of 1 lemon; 3 tablespoons mayonnaise; 1/4 cup fresh chopped chives + more for garnish; 1/4 cup fresh chopped dill + more for garnish; Kosher salt; fresh cracked pepper; vegetable oil for frying; easy dill yogurt sauce; butter lettuce

Salmon Fish Cakes

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5 from 5 reviews

These quick and easy crispy salmon fish cakes come together in about 20 minutes with just a handful of simple ingredients. They’re the perfect way to use up that leftover roasted salmon in the fridge. A quick shallow fry allows them to get deliciously crisp on the outside while staying tender on the inside, and they’re loaded with herby, lemon flavor!

Author: Kylie
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: about 12-14 cakes 1x
Category: Main Dish
Method: Stove Top
Cuisine: American

Ingredients

Scale

1 lb. roasted salmon (or about 3 cups flaked, cooked salmon)
1 cup panko breadcrumbs
2 eggs, beaten
zest of 1 lemon
3 tablespoons mayonnaise
1/4 cup fresh chopped chives + more for garnish
1/4 cup fresh chopped dill + more for garnish
Kosher salt
fresh cracked pepper
vegetable oil for frying

Serve with:

easy dill yogurt sauce
butter lettuce

Instructions

Flake roasted salmon into small pieces with two forks. Add salmon, breadcrumbs, eggs, lemon zest, mayo, chives, dill, and a couple large pinches of Kosher salt to a large bowl.
Gently mix just until combined.
Lightly oil the palms of your hands with vegetable oil and use a 1/4 cup scoop to portion salmon mixture into patties. Remember to pack the patties firm, but gently.
Add oil to a large saute pan until there’s about 1/4 of an inch of oil coating the bottom of the pan. Heat over medium heat.
Add salmon patties in batches, cooking them for about 2-3 minutes per side or until a dark golden brown crust forms.
Use a slotted spoon to transfer cooked salmon cakes onto a paper towel lined platter.
Serve salmon cakes with my quick and easy dill yogurt sauce and garnish with fresh dill and chives!

large saute pan

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Notes

As you flake your roasted salmon, be sure to check for pin bones! Pick them out and discard them as you flake the salmon into pieces. Some of the small bones can easily be chewed and digested, but it’s best to remove as many as you can just to be safe.
Oil the palms of your hands before forming the patties. The salmon mixture is going to be a bit sticky/tacky – which is good because it means the cakes will hold together when they’re fried – so a thin layer of oil is going to help prevent the salmon mixture from sticking to your hands.
Pack the salmon fish cakes firmly, but gently. This will ensure that they hold together well as they fry and cook all the way through. If you pack the patties too tightly, they won’t cook through and will still be cold in the middle.
Don’t skip the Dill Yogurt Sauce! Herby fried salmon cakes pair best with a cool, lemon yogurt sauce. The contrast in temperature and texture is truly a delight for your taste buds. If you don’t have 3 seconds to make homemade yogurt sauce, grab some tzatziki from the store!

Salmon Fish Cakes

Ingredients

Instructions

Equipment

Notes