Chef John's Fresh Salmon Cakes Recipe -

There’s something undeniably comforting about biting into a crisp, golden-brown salmon cake with a flaky, moist center. These salmon cakes strike the perfect balance between elegance and ease, bringing restaurant-quality flavor straight to your kitchen table.

I first discovered this recipe during a summer trip to the Pacific Northwest, where fresh salmon is practically a way of life. Since then, it’s become a go-to in our house—whether it’s a quick weeknight dinner or a special brunch offering with poached eggs and hollandaise. It’s easy, budget-friendly, and always a crowd-pleaser.

Let’s dive into why this dish deserves a permanent spot on your meal rotation.

Why You’ll Love These Fresh Salmon Cakes

Get ready to fall head over heels for these crispy-on-the-outside, tender-on-the-inside patties. Chef John’s version isn’t just any salmon cake—it’s a refined twist that elevates a humble classic into something unforgettable.

First off, this recipe is incredibly approachable. You don’t need any fancy kitchen tools or hard-to-find ingredients. If you’ve got fresh salmon, a few pantry staples, and a skillet, you’re already halfway there. It’s an excellent choice for beginner cooks who want to impress without stress.

They’re also surprisingly affordable. While fresh salmon may sound pricey, this recipe stretches a small fillet into a full meal by mixing it with breadcrumbs and veggies—making it ideal for feeding a family without breaking the bank.

Another huge plus? These cakes are wildly versatile. Serve them on a bed of greens, tucked into a soft bun with slaw, or with a side of roasted potatoes. You can even shape them into smaller patties for party appetizers or sliders.

And let’s not forget how quick they are. From start to finish, you’re looking at just about 30 minutes. Perfect for those nights when you want something homemade and delicious, but fast.

Once you’ve tasted these salmon cakes, you’ll wonder how you ever lived without them.

Ingredient Notes

What makes these salmon cakes truly special is the thoughtful blend of fresh ingredients and classic seasonings. Every component adds something essential, and when they come together, the result is pure magic.

The star of the show is of course fresh salmon. Try to use skinless salmon fillets if possible, and go for wild-caught when available—it has a richer flavor and firmer texture. Lightly poaching or baking the salmon before mixing helps it flake beautifully and meld into the other ingredients.

Breadcrumbs act as the binder, giving the cakes just the right amount of structure without making them dense. Panko breadcrumbs are ideal for a light, crisp texture, but regular breadcrumbs work just fine if that’s what you have on hand.

You’ll also need a little mayonnaise and Dijon mustard to bring creaminess and a subtle tang. These aren’t just for flavor—they help keep the cakes moist and tender as they cook. If you prefer, Greek yogurt can be subbed in for a lighter touch.

For a flavor punch, finely chopped green onions and a bit of celery add crunch and freshness. These balance out the richness of the salmon and make each bite feel light and bright.

No special equipment is required—just a mixing bowl, a skillet, and a spatula. A food processor can help if you prefer a finer texture, but it’s not necessary. Simplicity is part of the charm here.

How To Make These Fresh Salmon Cakes

Making these salmon cakes is delightfully straightforward. Even if you’re cooking salmon for the first time, the process is approachable and forgiving.

Start by cooking your salmon fillet. You can either bake it at 375°F for about 12-15 minutes or poach it gently on the stovetop with a bit of water, salt, and lemon. Once it’s cooked through and cool enough to handle, flake it into small pieces with a fork and set it aside.

In a large mixing bowl, combine your flaked salmon with mayonnaise, Dijon mustard, breadcrumbs, finely chopped green onion, celery, and a lightly beaten egg. Mix gently until everything is evenly incorporated, being careful not to mash the salmon too much—you want some chunks for texture.

Now comes the shaping. Scoop out equal portions of the mixture and form them into patties about ½ to ¾ inch thick. If the mixture feels too soft, pop it in the fridge for 15-20 minutes to firm up before cooking.

Heat a few tablespoons of oil in a skillet over medium heat. Once the oil is shimmering, carefully place the patties in the pan, leaving space between them. Cook for about 3-4 minutes per side, or until golden brown and crispy. Don’t rush the process—let the crust develop before flipping.

Once they’re cooked, transfer the cakes to a paper towel-lined plate. Serve them hot with a dollop of tartar sauce, a wedge of lemon, or even a fried egg on top. From start to finish, the whole process takes under 40 minutes—including cooking the salmon—making this an ideal weeknight meal.

Storage Options

Leftovers? No problem. These salmon cakes store beautifully and taste just as good the next day.

For short-term storage, let the cakes cool completely and place them in an airtight container in the fridge. They’ll stay fresh for up to 3 days and can be reheated easily in a skillet or toaster oven.

If you want to freeze them, arrange the cooled cakes in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months and can be reheated straight from frozen—just add a few extra minutes in the pan.

Reheating is best done in a skillet over medium heat to maintain that lovely crispy exterior. You can also bake them at 350°F for about 10-12 minutes or until heated through.

Avoid the microwave if you can—it tends to make the cakes soggy and lose their texture.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. Once you master the basic method, there’s plenty of room to play and make it your own.

For a spicier twist, try adding a dash of hot sauce or a pinch of Old Bay seasoning to the mix. This adds depth and a little heat that pairs perfectly with the richness of the salmon.

Not a fan of mayonnaise? Substitute with Greek yogurt or sour cream for a tangy, creamy element that still binds everything together beautifully.

If you’re avoiding gluten, swap out the breadcrumbs for gluten-free panko or even crushed rice crackers. The texture will still be spot on, and it opens the door for more people to enjoy.

Want to make it dairy-free? This recipe is already pretty friendly, but be sure to check your breadcrumbs and use dairy-free spreads or egg substitutes if needed.

You can even use canned salmon in a pinch. Just make sure to drain it well and remove any bones or skin. It won’t have quite the same texture as fresh, but it’s still delicious and budget-conscious.

Don’t be afraid to get creative with herbs and veggies. Dill, parsley, red bell peppers, or even a bit of chopped spinach can all be great additions. Once you’ve got the base recipe down, it’s a fun one to tweak and tailor.