If you’re after a meal that’s flavourful, satisfying, and doesn’t require a lot of fuss, Simple Salmon Cakes might just become your new favourite. These little golden patties are packed with goodness and make a brilliant lunch or light dinner. They’re also a great way to use up cooked salmon or even that tin of salmon sitting in the cupboard.
What makes simple salmon cakes so appealing is their simplicity. The star of the dish is, of course, salmon—either canned or cooked fresh. It’s flaked apart to create a base that’s high in protein and full of omega-3s, which are great for heart health. Removing any skin or bones ensures the texture is smooth and easy to enjoy.
To help the salmon hold its shape, a lightly beaten egg is added. It acts as a natural binder and works with fresh whole-wheat breadcrumbs to create just the right texture—crispy on the outside and tender on the inside. Whole-wheat breadcrumbs are a wholesome option and bring a lovely nutty flavour.
Finely chopped onion and diced celery are gently sautéed before being added to the mix. This step softens the vegetables, which adds a subtle crunch without being overpowering. A touch of parsley brings in a fresh burst of flavour and a bit of colour too.
For extra zing, Dijon mustard is stirred in. This adds a mild, tangy kick that really complements the richness of the salmon. A sprinkle of freshly ground black pepper gives just enough spice to round it all off.
Once the mixture is shaped into small patties, it’s time to give them a quick pan-fry in olive oil—just enough to form that golden crust. Then, they’re finished in the oven to heat through and get that satisfying crispy top. It’s a method that’s easy to manage and ensures even cooking without needing to deep-fry.
Served simple salmon cakes hot with lemon wedges for a zesty squeeze and perhaps a side of veg or a light salad, these salmon cakes make for a tasty and nutritious meal. Whether you’re cooking for one or feeding the family, they’re a simple delight that ticks all the boxes.
Simple Salmon Cakes
Ingredients
- 3 tsp Extra Virgin olive oil divided
- 1 small onion finely chopped
- 1 stalk celery finely diced
- 2 tbsp parsley chopped
- 15 oz salmon canned/drained, or 1 1/2 cups cooked salmon
- 1 large eggs lightly beaten
- 1 1/2 tsp Dijon mustard
- 1 3/4 cups breadcrumbs fresh whole-wheat
- 1/2 tsp ground pepper freshly ground
- 1 large lemon cut into wedges
Instructions
- Preheat oven to 450°F.
- Coat a baking sheet with cooking spray.
- Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium-high heat.3 tsp Extra Virgin olive oil
- Add onion and celery; cook, stirring, until softened.1 small onion, 1 stalk celery
- Stir in parsley and remove from the heat.2 tbsp parsley
- Place salmon in a medium bowl and flake apart with a fork ensuring to remove any bones and skin.15 oz salmon
- Add egg and mustard; mix well.1 large eggs, 1 1/2 tsp Dijon mustard
- Add the onion mixture, breadcrumbs and pepper; mix well.1 3/4 cups breadcrumbs, 1/2 tsp ground pepper
- Shape the mixture into 8 patties, about 2 1/2 inches wide.
- Heat remaining 1 1/2 teaspoons oil in the pan over medium heat.
- When it has reached temperature, add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
- Place the baking sheet and the salmon cakes until golden on top and heated through.
- Serve salmon cakes with sauce and lemon wedges and a veg of your choice.1 large lemon
- Lots of sauces to choose from on this site but would recommend the Dill Sauce.
14 comments
These are a superb way to use leftover salmon that makes a lovely meal everytime.
The dill sauce suggestion was spot-on, elevating the dish even further.
These salmon fish cakes are outstanding! I love how the recipe blends healthy and hearty elements.
The combination of fresh parsley, Dijon mustard, and celery gives these cakes a fresh, zesty flavour, while the breadcrumbs add the perfect crisp texture. Baking them after pan-searing ensures they’re golden and perfectly cooked through.
A side of steamed vegetables completed the dish perfectly.
I used fresh salmon instead of canned, and it made the cakes taste even more luxurious. The patties came together effortlessly and baked up beautifully golden.
While the recipe was easy to follow and the cakes held together well, I found the flavour a bit mild for my taste. Adding some lemon zest to the mix and a touch of chilli flakes really brought them to life.
I loved the use of whole-wheat breadcrumbs for a slightly nutty flavour, and the hint of lemon added a refreshing zing. My only tweak would be to add a touch of garlic or spice to the mix for extra depth.
The salmon cakes had the perfect balance of moistness and crunch. Using canned salmon made it incredibly convenient.
My only suggestion would be to increase the amount of parsley for a brighter, herbaceous note. Loved them with a side of lemony green beans.
I served mine with a cucumber salad and a drizzle of dill sauce—perfection on a plate.
The salmon fish cakes are simply divine.
The celery and onion add a wonderful crunch, while the Dijon mustard gives the patties a subtle tang. The oven finish ensures they’re cooked evenly without being greasy.
Absolutely delicious! The blend of textures and flavours is spot on, and the process is simple yet yields impressive results.