Salmon Cakes
A weeknight-friendly seafood built around skinless wild salmon fillet, panko breadcrumbs and mayonnaise — roughly 70 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Gluten Dairy Egg Fish Mustard
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Pat the salmon dry, then chop it finely by hand into roughly 5 mm pieces so the cakes hold together while keeping some texture.
- In a large bowl, combine the chopped salmon, half of the panko, the spring onions, beaten egg, mayonnaise, mustard, lemon zest, dill, salt and pepper, and mix gently until just bound.
- Divide the mixture into 8 equal portions and shape each into a patty about 2 cm thick, then coat the outsides in the remaining panko and chill for 20 minutes to firm up.
- Heat the olive oil and melted butter together in a large non-stick frying pan over medium heat until shimmering.
- Fry the cakes in batches for 3 to 4 minutes per side, turning once, until deeply golden and crisp and the salmon is opaque and cooked through to an internal temperature of 63 C (145 F).
- Transfer to a paper-lined plate to drain briefly, then squeeze fresh lemon juice over the top.
- Serve hot with lemon wedges and an extra spoonful of mayonnaise or tartare sauce on the side.
You'll use: Frying pan / skillet · Pan
Ingredient substitutions
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Salmon Cakes take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Salmon Cakes is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: (20240728) Rotterdam V11 Salmon & Crab Cakes with buffalo sauce.jpg by Roy Zuo, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.