Salmon Cakes

There's everything to love about these salmon cakes--they're easy to throw together and very versatile. Great as a light dinner with a salad, perfect as a salmon burger or for serving as an appetizer with lemon aioli.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6
Author Lemons & Anchovies


  • 4 Tablespoons plus 3/4 cup Panko bread crumbs
  • 2-3 Tablespoons Italian parsley or cilantro both work well here
  • 2 1/2 Tablespoons mayo
  • 2 scallions chopped
  • 1 shallot chopped fine
  • Juice of 3/4 lime lemon juice would work, too
  • 1 teaspoon Old Bay Seasoning or any seasoning mix
  • 1/4 teaspoon kosher salt
  • 1 teaspoon Dijon mustard
  • Freshly ground pepper
  • 1 egg
  • 1 1/4 pound skinless salmon fillet cut into one-inch pieces
  • Olive oil for frying a few tablespoons


  1. Using a food processor, process the salmon until coarsely chopped into roughly 1/4-inch pieces, just a few pulses. Transfer to a mixing bowl.
  2. In a smaller bowl, combine the 4 tablespoons panko, parsley or cilantro, mayo, Old Bay seasoning, lime juice, scallions, shallot, mustard, salt, pepper and egg. Stir until well combined then add to the chopped salmon in the mixing bowl. Gently mix everything together until well combined.
  3. Divide the mixture into six and form each into a patty. Place the remaining 3/4 cup panko bread crumbs on a plate and coat each patty on both sides. The patties will be delicate so a light coating is just fine.
  4. Heat the oil in a skillet over medium-high and cook the patties for roughly two minutes on each side. Depending on your stove, if the first side cooks too dark, lower your heat to medium.
  5. Drain the cakes on a paper-towel lined plate and serve with a salad or as a salmon burger with your favorite fixings.