These simple and easy salmon cakes come together in a snap and can be made ahead and frozen to cook whenever you need them. The recipe uses several pantry staples, including a 5-ingredient hot sauce aioli for topping the cakes!
About the recipe
This easy salmon cake recipe is one of those back-pocket dinners I rely on again and again when I need to get something healthy and delicious on the table ASAP. I've been told these taste just like crab cakes, and in my book, that's a good thing!
During my days as a personal chef, I worked with my fair share of clients who HATED seafood. And I get it. If seafood tastes fishy, I'm out.
The good news is, these salmon cakes have ZERO fishy taste. I've added a good dose of seasoning that packs them with flavor and enhances the taste of the salmon. Readers have shared stories of picky kids loving these, and that's what I love to hear!
Canned boneless skinless salmon, Panko breadcrumbs, and a few other staples from the pantry and fridge come together quickly to make a satisfying seafood dinner. This meal is easy on the waistline, budget and delicious and served with a simple green salad or with whatever green vegetable is in season.
For the salmon cakes:
- Canned salmon - I make things easy on myself and buy the boneless skinless variety.
- Panko breadcrumbs - can also be substituted with regular breadcrumbs or crushed crackers.
- Egg, olive oil mayonnaise, Dijon mustard - these lend flavor, texture, and act as binders to hold the cakes together.
- Old Bay seasoning, black pepper, Worcestershire sauce, and Louisiana Hot Sauce - these pack the salmon cakes with tons of flavor! Sub in any seafood seasoning for the Old Bay or use your favorite brand of hot sauce.
- Fresh or dried dill - whichever you have on hand!
For the hot sauce aioli:
- A little bit of mayo, Dijon, fresh lemon juice, and hot sauce make for the perfect dressing or dip that I love to serve with these cakes.
Make these easy salmon cakes gluten-free by using a gluten-free Panko breadcrumb, such as Ian's brand.
- Mix the wet ingredients (mayo, mustard, sauces) and seasonings for the salmon cakes together in a bowl with a fork.
- Add the salmon and breadcrumbs, then gently mix to combine.
- Form the salmon mixture into cakes.
- Cook the cakes in some olive oil in a skillet for 3-4 minutes on each side.
- While the salmon cakes cook, whisk together the aioli ingredients.
- Serve the salmon cakes with the hot sauce aioli and enjoy!
- Serving size - this recipe makes eight small 2-inch cakes that are perfect for sliders or serving on top of a salad. You could also make four 4-inch cakes that would be about the size of a burger.
- Refrigeration and storage - you can store these cake in an airtight container in the refrigerator for up to 3 days. They are fine to serve cold on a salad or in a wrap.
- Reheating - place the cakes on a baking sheet and reheat at 375°F for 8-10 minutes until heated through.
- Freezing for later - place the uncooked cakes on a wax paper-lined tray. Freeze for 1 hour, then transfer the cakes to a gallon-size freezer-safe bag or airtight container. Freeze for up to 6 months. Thaw overnight in the fridge before pan-frying.
- Shaved Asparagus Salad With Sweet Peas and Lemon Vinaigrette (pictured below)
- Perfect Roasted Asparagus
- Crispy Roasted Potatoes
- Springtime Lemon Risotto
- Everyday Springtime Salad
We all know that eating salmon is good for us, but I don't think most realize just HOW good for us it actually is! Here are some healthy facts:
- Eating fish 2-3 times per week along with other healthy diet and lifestyle habits can lead to longer lifespans, reduced risk for heart disease, depression, and improved brain development and function.
- Fish is very nutrient-dense, meaning that you only need to eat a small 3-4 ounce portion twice per week to get TONS of essential nutrients. That's what I call bang for your buck!
- With many delicious frozen and canned options, fish can fit into a variety of budgets, lifestyles, and healthy eating plans.
Similar fish recipes to enjoy:
- Buffalo Salmon Sliders
- Slow Roasted BBQ Salmon
- Miso Maple Roasted Salmon
- Tuna and White Bean Salad with Kale Salad
- Tuna Superfood Power Salad
Are you ready to make these Easy Salmon Cakes? Let me know how they turn out for you! Leave a comment and rate the recipe below. This will help me with the creation of future recipes! I’d also love to feature your creation in my monthly newsletter, so you can upload a photo to Instagram or Twitter with the tag @sweetcayenne5 to be featured!
Easy Salmon Cakes with Hot Sauce Aioli
For the aioli:
- 2 tablespoons olive oil mayonnaise
- 1 teaspoons Dijon mustard
- ½ teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- Louisiana Hot Sauce, to taste (I use a tablespoon)
For the salmon cakes:
- 1 large egg, lightly beaten
- ⅓ cup olive oil mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Old Bay seasoning
- 1 tablespoon Louisiana Hot Sauce
- ½ teaspoon pepper
- Optional: 1 tablespoons fresh dill or 1/2 teaspoon of dried dill
- Optional: 1 tablespoon finely-chopped scallions
- 3 (6-ounce) cans boneless, skinless, wild-caught salmon, drained
- ¾ cup Panko bread crumbs (can also substitute with regular bread crumbs or crushed crackers)
- Olive oil, for pan frying
For the aioli:
- Combine all ingredients in a small bowl with a whisk. Cover and refrigerate up to 3 days until ready to serve alongside the salmon cakes.
For the salmon cakes:
- Preheat your oven to 180°F. Place a baking sheet on a rack in the center of the oven.
- In a medium bowl, combine all ingredients through the scallions (if using) by stirring with a fork or whisk. Add the salmon and bread crumbs, then gently mix together with a fork. Form the mixture into eight (2-inch) small cakes or four (4-inch) larger cakes.
- Place a large skillet or cast iron pan over medium heat. Add a generous drizzle of olive oil.
- Use a spatula to transfer the cakes to the pan. Cook for 3-4 minutes on each side. Transfer the cakes to the baking sheet in the oven to keep warm until you have cooked all of the cakes. Add olive oil to the pan as needed. Serve the cakes warm with hot sauce aioli on the side.
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