Salmon cakes/patties will always make me think of my Mississippi mama. I started out making her old-school salmon croquettes, then eventually put my own spin on them with these salmon cakes. I add mayo and breadcrumbs so they’re a bit firmer, plus sautéed onion and red bell pepper for xtra flava. Mama gave these salmon cakes her stamp of approval, so y’all already know they got that Mississippi soul through and through!
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How to Make Salmon Cakes
These step-by-step photos show how to make salmon cakes with canned salmon, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Easy Salmon Cakes Recipe
1. Make the salmon cake mixture
Combine the salmon, mayo, sautéed onion and bell pepper, egg, breadcrumbs, lemon juice, and seasonings until everything is mixed up real good. Cover and chill until firm enough to shape.
2. Shape the patties
Scoop out about 1/4 cup of the mixture at a time, roll it into a ball, then gently flatten it into a patty.
3. Coat the salmon cakes in breadcrumbs
Lightly press each patty into the remaining breadcrumbs until coated on both sides, then place them on a lined baking sheet.
4. Fry your Southern salmon patties and serve
Fry the patties in hot oil until both sides are crispy and golden brown. Transfer them to a paper towel-lined plate to drain, then serve warm with lemon wedges.
PRO TIP: This salmon mixture is sticky, boos! I shape mine with gloves, but wet hands work just as well. It keeps most of the mixture off your fingers.
Full Salmon Cakes Recipe
Salmon Cakes Recipe
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Equipment
Ingredients
- 1 14.75 oz salmon can drained, skinned, and deboned; e.g., Chicken of the Sea
- 1/3 cup mayo
- ¼ cup yellow onion minced and sautéed
- 1/8 cup red bell pepper minced and sauteed
- 1 egg beaten
- ½ cup breadcrumbs plus 1/4 cup for coating
- ½ tablespoon lemon juice
- ½ teaspoon Old Bay seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Neutral oil for frying
Instructions
- In a large bowl, combine the salmon, mayonnaise, sautéed onion and bell pepper, beaten egg, breadcrumbs, lemon juice, and seasonings. Mix until well combined.
- Cover and refrigerate for 30 minutes to 1 hour to help the mixture firm up for easier shaping.
- Scoop about 1/4 cup of mixture and shape into a ball, then flatten into a patty.
- Lightly coat each patty in the remaining breadcrumbs and place on a lined baking sheet.
- Add enough oil to a large skillet to come about halfway up the sides of the patties. Heat over medium to medium-high.
- Test by dropping in a pinch of breadcrumbs. If it sizzles, the oil is ready.
- Fry patties for 3-4 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to absorb excess oil.
- Serve warm and enjoy!
Notes
How to Store
- Fridge: Let the salmon cakes cool completely, then store them in an airtight container for up to 3 days. Place parchment paper between the layers so they don’t stick together.
- Freezer: Arrange the cooled cakes on a lined baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container with parchment between the layers and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheating: Reheat the cakes in a 375°F oven for 10 to 12 minutes or in the air fryer at 375°F for 5 to 7 minutes, flipping halfway through. Y’all can also microwave them.
Nutrition
Recipe Tips
- Drain the salmon really well. Any extra liquid will make the mixture loose.
- Let the veggies cool first. If your sautéed onion and bell pepper are still hot, they can loosen up the mayo and make the mixture even stickier.
- Don’t make the patties too big. Use about 1/4 cup of mixture for each one and flatten it evenly. Bigger, thicker cakes take longer to cook and are much harder to flip.
- Get that oil nice and hot! Drop in a pinch of breadcrumbs before frying. You want them to sizzle right away. If they just sit there, give the oil another minute.
- Grab a wide spatula for flipping. Slide it all the way underneath the patty and turn it gently. Don’t go poking at these babies with a fork or they might break apart.
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Serving Ideas
- Sauce Them Up: Serve these easy salmon cakes with homemade tartar sauce, remoulade sauce, or plenty of hot sauce.
- Make a Southern Plate: Add creamed corn, green beans with tomatoes, creamy white cheddar mac and cheese, and a warm piece of cornbread. Now that’s some good eatin y’all!
- Serve Them for Breakfast: My Southern boos already know fried salmon patties go hard with old school grits, biscuits, and eggs.
Recipe Help
The mixture was probably too wet, didn’t chill long enough, or you flipped the cakes too soon. Drain the salmon well and chill the mixture for at least 30 minutes. If it still feels super loose, mix in another tablespoon of breadcrumbs. And always let each side form a crust before flipping!
Absolutely boos! Shape the patties and refrigerate them in an airtight container for up to 24 hours, with parchment between the layers. You can also freeze the uncooked patties on a lined baking sheet until solid, then transfer them to a freezer bag for up to 3 months. Thaw them overnight in the fridge, then coat with breadcrumbs before frying.
Yep! Cook the salmon first, let it cool completely, then flake it well. You’ll need about 14 to 15 ounces to replace the canned salmon. I wouldn’t use raw salmon here because the frying time is meant for salmon that’s already cooked.
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