There’s something undeniably comforting about the crisp sizzle of salmon cakes hitting a hot pan. These golden patties boast a perfectly crunchy exterior and a tender, flavorful interior that’s bursting with fresh herbs, flaky salmon, and just the right touch of spice.

I first tried a version of this recipe after a trip to the Pacific Northwest, where salmon is more than just a fish – it’s a way of life. Chef John’s take on salmon cakes is now my gold standard: light, fresh, and wildly easy to prepare, even on a weeknight. They’re quick, crowd-pleasing, and ideal for anything from a casual lunch to a cozy dinner.

One of my favorite things about this recipe? It’s endlessly adaptable and doesn’t require any fancy ingredients. Let’s dive into why these salmon cakes deserve a spot on your weekly menu.

Why You’ll Love These Fresh Salmon Cakes

Once you try these salmon cakes, you’ll understand why they’ve become a go-to in so many kitchens. Packed with flavor and texture, they hit all the right notes for both weeknight ease and weekend wow factor.

They’re fast and easy to prepare. From start to finish, you’re looking at just about 30 minutes – perfect for when you want something satisfying but don’t want to spend all evening in the kitchen. The steps are simple, and the ingredients are mostly pantry staples.

They’re healthy without trying too hard. With fresh salmon as the base, these cakes are protein-rich and naturally gluten-free if you use almond flour or gluten-free breadcrumbs. They’re pan-fried, not deep-fried, which keeps them crisp without being greasy.

Perfect for meal prep or freezing. You can easily make a double batch and freeze half for later. They reheat beautifully, making them ideal for grab-and-go lunches or quick dinners on busy days.

Endlessly customizable. Prefer dill to parsley? Want to add a touch of Dijon or swap out the breadcrumbs? Go for it. These cakes are incredibly forgiving and just as delicious with a few personal tweaks.

Whether you're serving them with a dollop of lemony aioli or nestling them into a bun for a killer salmon burger, these cakes deliver.

Ingredients Notes

The beauty of Chef John’s Fresh Salmon Cakes lies in the fresh, simple ingredients that work in perfect harmony to create something truly special. Let’s take a closer look at what makes this recipe shine.

Fresh salmon is the undeniable star here. You can use cooked, cooled salmon fillets or even raw salmon that gets gently chopped and folded in – the texture remains flaky and moist either way. Avoid canned salmon for this recipe; the fresh flavor and texture are what set these cakes apart.

Breadcrumbs add structure and hold the cakes together. Panko breadcrumbs are ideal for a light, crisp texture, but regular or even homemade breadcrumbs will work just fine. For a gluten-free version, almond flour or crushed gluten-free crackers are great alternatives.

Eggs act as the binder, giving the cakes stability without making them heavy. One egg per pound of salmon is usually perfect to keep everything cohesive while maintaining a tender bite.

Shallots, garlic, and fresh herbs bring brightness and depth. Finely minced shallots and garlic add a subtle aromatic base, while parsley, dill, or chives elevate the flavor and keep the cakes feeling fresh and vibrant.

A touch of Dijon mustard and lemon zest ties it all together. The mustard adds just the right amount of tang, and the lemon zest lifts the dish with a pop of citrus. If you love a bit of spice, feel free to toss in a pinch of red pepper flakes or a splash of hot sauce.

As for equipment, all you’ll need is a sharp knife, a mixing bowl, and a large skillet or nonstick pan. A fish spatula is helpful for flipping without breaking your cakes, but it’s not essential.

How To Make These Fresh Salmon Cakes

Creating these salmon cakes is a breeze, and the results are more than worth the (minimal) effort. Here's how to bring them to life.

Start by prepping your salmon. If you're using raw salmon, chop it finely with a sharp knife, aiming for small, even pieces. If you're using cooked salmon, simply flake it apart with a fork. Either method works beautifully, just be sure to remove any stray bones or skin.

Next, sauté your shallots and garlic in a bit of olive oil over medium heat until they’re soft and fragrant. This step mellows their flavor and ensures they blend seamlessly into the cakes. Let them cool slightly before mixing them in with the other ingredients.

In a large mixing bowl, combine your salmon, the sautéed aromatics, breadcrumbs, egg, mustard, lemon zest, and chopped herbs. Season well with salt and pepper. Gently fold everything together until just combined – don’t overmix, or the cakes can become dense.

Form the mixture into evenly sized patties – you should get about 6 medium cakes from a pound of salmon. If the mixture feels too loose, add a bit more breadcrumbs; if too dry, a splash of mayo or another egg can help.

Heat a bit of oil in a large skillet over medium heat. Once hot, carefully add the cakes. Let them cook undisturbed for about 3-4 minutes per side until deeply golden and crisp. Resist the urge to flip too soon – that crust is worth the wait!

In total, the recipe takes about 30 minutes from start to finish. The result? Light, crispy salmon cakes that are perfectly moist on the inside and bursting with flavor.

Storage Options

These salmon cakes are just as good the next day – if you have any left! Here’s how to store them properly.

Once cooled, place leftover cakes in an airtight container and store them in the fridge for up to 3 days. Be sure to separate layers with parchment paper to keep them from sticking together.

To freeze, arrange the uncooked or cooked cakes on a parchment-lined baking sheet and freeze until solid. Then transfer them to a freezer bag or airtight container. They’ll keep for up to 3 months this way.

For reheating, the best method is to pan-fry them again over medium heat until warmed through and crisp on the outside. You can also reheat in a 375°F oven for 10-12 minutes. Microwaving is possible but not recommended, as it softens the crust.

Variations and Substitutions

One of the best parts about this recipe is how easy it is to customize. Whether you're working with dietary needs or just want to switch it up, these salmon cakes are endlessly flexible.

Try using leftover cooked salmon from dinner the night before. It’s a great way to reduce food waste and gives the cakes a slightly smokier flavor if the fish was grilled or roasted.

For a Mediterranean twist, add chopped kalamata olives, sun-dried tomatoes, and crumbled feta to the mix. A touch of oregano and lemon juice rounds out the flavor beautifully.

Going low-carb? Swap out the breadcrumbs for almond flour or crushed pork rinds. The result is just as crisp, with a richer, nutty finish.

Want something spicier? Stir in a bit of Sriracha or finely chopped jalapeño. A few dashes of hot sauce in the mix or as a drizzle on top will take things up a notch.

Don’t be afraid to experiment with fresh herbs or seasonings depending on what’s in your fridge or garden. These cakes are forgiving and a great canvas for flavor creativity.

Whether you're new to cooking seafood or already a salmon lover, Chef John's Fresh Salmon Cakes are a must-try. They're simple, satisfying, and always a hit – a perfect reminder that with the right ingredients, great meals don’t have to be complicated.