Salmon cakes hold a special place in my heart because they were something my dad used to make a lot of, and I really loved them as a kid. This simple salmon cake recipe is made with fresh raw salmon that is baked before being flaked into salmon cakes.
You can use fresh salmon or canned salmon, but I prefer fresh because it doesn’t have bones (my dad says he likes the “crunchy bits,” but they are just not for me!) You can also use boneless canned salmon.
For my salmon cakes, I like them loaded up with veggies and aromatics. I use red peppers, red Fresno chili peppers, scallions, and Creole seasoning! My favorite Creole mix is Tony Chachere’s, and it’s the one I use in my gumbo recipe.
How to make this simple salmon cake recipe:
As I mentioned above, I use fresh salmon in this salmon cake recipe. Use your favorite brand of canned salmon. For the fresh salmon, you’ll need to cook it first. I bake it until it’s just cooked through and flaky.
I refrigerate it for about 1 hour or until cooled off a bit.
Once the salmon has cooled off, I flake it into a big bowl. From there, I just combine all of the ingredients and then form the salmon into cakes.
I prefer to fry my cakes, but you can easily bake them for 15 minutes at 425ºF instead.
Try serving these beauties on sandwiches or with a simple side salad. You could also make a quick lemon-dill sauce and spoon it on top. Tartar sauce is also an excellent option, or try the cakes with a side of coleslaw or macaroni salad.
Simple Salmon Cake Recipe
- Baking sheet
- 1 pound raw salmon or canned salmon
- 2 tablespoons olive oil divided
- 1 red bell pepper trimmed, seeded, and finely minced
- 1 red Fresno chili pepper trimmed and finely minced
- 2 scallions trimmed and finely minced
- 1 tablespoon creole seasoning mix or use the spice blend recipe found in the notes section
- Salt and pepper to taste
- 2 tablespoons mayonnaise
- ⅓ cup breadcrumbs
- 2 tablespoons neutral oil for frying
- Fresh cilantro optional, for serving
- Lemon wedges for serving
- Preheat oven to 375ºF.
- Brush the salmon filets with 1 tablespoon of olive oil and transfer to a baking sheet, skin-side down. Bake for 12-14 minutes until just cooked through. Remove the skin and transfer the filets to a plate. Cover and chill until no longer warm, about 1 hour. If using canned salmon, simply drain the salmon and proceed with the rest of the recipe.
Prepare the vegetables:
- Heat 1 tablespoon of olive oil in a medium skillet over medium high until hot. Add the chopped vegetables and cook until the bell pepper is softened, about 5-7 minutes. Remove and transfer to a bowl.
Prepare the salmon cakes:
- To the bowl of vegetables, add the salmon, flaking it with your fork as you add it to the bowl. Add the mayonnaise and use your fork to combine. Add the breadcrumbs and continue using your fork to flake the salmon and combine all the ingredients. Taste and season with salt and pepper, if needed. Add a heaping tablespoon-sized scoop of the mixture to your hand and flatten it out into a patty. Continue with the rest of the salmon. You should have about 7-8 equal-sized cakes.
Fry the salmon cakes:
- Heat the 2 tablespoons of oil in a skillet over medium high until very hot. Add the salmon cakes and cook for 3 minutes until completely browned. Gently flip and cook an additional 3 minutes until browned. Remove and transfer to a paper towel lined plate to drain off the excess oil.
- Arrange the cakes on a serving plate and sprinkle with the fresh cilantro. Serve with lemon wedges to squeeze over the cakes. Enjoy!