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Easy Salmon Patties Recipe (Salmon Cakes)

4.74 from 23 votes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 7 patties
Category Dinner
Cuisine American
Author Lauren

Description

This easy Salmon Patties Recipe (aka salmon cakes) are the perfect weeknight dinner. They come together in just 20 minutes using 10 ingredients including affordable canned salmon. They are great to make-ahead and use no breadcrumbs, making them low-carb, keto and paleo—everyone is happy!

Ingredients

  • 1 (14.75 ounce) can wild salmon
  • 1 egg, beaten
  • 2 tablespoons grated shallot
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon mayonnaise
  • 1 tablespoon minced fresh chives
  • 1 tablespoon minced fresh dill
  • 1 tablespoon minced parsley
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon each kosher salt and cracked pepper
  • Pinch cayenne
  • 2 tablespoons olive oil

Instructions

  • Drain salmon then remove and discard any bones or cartilage. Transfer salmon to a medium bowl and flake salmon into small chunks using a fork.
  • Add 1 egg, 2 tablespoons grated shallot, 1 tablespoon lemon juice, 1 tablespoon mayonnaise, 1 tablespoon chives, 1 tablespoon dill, 1 tablespoon parsley, 1 teaspoon Dijon, ¼ teaspoon each salt and pepper, and pinch cayenne to salmon and mix until thoroughly combined.
  • Using a ¼ cup measure, scoop level amount of salmon mixture and form into a patty 2½-inches in diameter and ½-inch thick; transfer to a plate and repeat with remaining mixture. 
  • Heat a 12-inch nonstick skillet over medium-high. Add 1 tablespoon oil and heat just until shimmering. Place half of salmon patties in skillet and cook, without moving, until golden brown, 2–2½ minutes. Carefully flip patties and cook until second side is golden brown, 2–2½ minutes. Transfer patties to a wire rack.
  • Wipe out skillet with a paper towel and repeat cooking process with remaining tablespoon oil and salmon patties.
  • Serve as desired, we like to top them with tartar sauce.

Video

Notes

A nonstick skillet is essential here! You can also use a well-seasoned cast-iron skillet. If you have neither, use a regular skillet and make sure to add more oil to the skillet during cooking to avoid any stickage. 
This salmon cakes recipe is best served immediately after frying in the skillet. Storage options include:
  • For the fridge: place in an airtight container in the refrigrator for up to four days for cooked patties and up to 1 day for uncooked patties.
  • For the freezer: wrap cooked or raw patties individually and place in a freezer safe ziptop bag for up to 1 month. Thaw completely in the refrigerator overnight before reheating.
  • Make-ahead: make the raw salmon cakes up to one day ahead and store on a plate in the fridge covered with plastic.

Nutrition

Serving: 1pattyCalories: 117kcalCarbohydrates: 0.5gProtein: 10.5gFat: 8gSaturated Fat: 2gCholesterol: 40mgSodium: 159mg
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