There’s something irresistibly comforting about the sizzle of salmon cakes hitting a hot skillet. These golden, crispy patties are packed with tender flakes of fresh salmon, savory herbs, and just the right amount of seasoning to make every bite shine.

I first tried Chef John’s version of salmon cakes after a weekend fishing trip left us with a little more fresh salmon than we knew what to do with. Since then, they’ve become a regular on our dinner rotation—especially when we want something impressive yet simple to make. These are quick, easy, and full of bright, zesty flavor that’ll win over any seafood lover.

Let’s dive into what makes these salmon cakes truly special.

Why You'll Love This Fresh Salmon Cakes Recipe

Get ready to fall in love with this classic comfort food made modern. Chef John’s Fresh Salmon Cakes are crispy on the outside, moist on the inside, and loaded with clean, fresh flavor.

First, they’re fast and simple to prepare. With just a handful of ingredients and minimal prep work, you can have dinner on the table in under 30 minutes. It’s a fantastic choice for weeknights when time is tight but you still want something satisfying.

They’re also a great way to stretch fresh salmon. Instead of serving fillets, you can transform one pound of salmon into six hearty cakes that feed the whole family. It’s a smart, budget-friendly option when you’re cooking for a crowd.

Another big win? They’re incredibly versatile. Serve them on a bun like a burger, over greens as a salad topper, or with a side of rice and roasted veggies for a balanced plate. However you plate them, they always deliver.

And finally, they’re a lighter alternative to traditional crab cakes or fried seafood. These salmon cakes are pan-fried until crisp but not greasy, letting the natural flavor of the fish shine through. It’s comfort food you can feel good about.

Now let’s talk ingredients and what makes this recipe stand out.

Ingredients Notes

The beauty of these salmon cakes lies in their simplicity. Each ingredient plays a role in building flavor and texture, so try not to skip anything if you want the full experience.

Fresh salmon is the star of this dish. Chef John recommends using skinless fillets that you cook and flake yourself rather than canned salmon. It makes all the difference—fresh salmon has a delicate flavor and firmer texture that really elevates the final result.

Panko breadcrumbs help bind the mixture without weighing it down. They also give the cakes a light, crispy finish on the outside. If you only have regular breadcrumbs, you can substitute them, but panko gives the best texture.

Mayonnaise and Dijon mustard add creaminess and tang. The mayo keeps the cakes moist while the mustard adds a subtle zing that cuts through the richness of the fish.

Fresh herbs like parsley and green onions bring brightness and balance. They add a layer of freshness that complements the savory salmon beautifully. Don’t be shy here—those pops of green make each bite more vibrant.

You’ll also want a nonstick skillet or well-seasoned cast iron pan to fry the cakes. These help ensure a golden-brown crust without sticking. A flexible spatula is also handy when flipping the cakes to keep them intact.

Let’s move on to the step-by-step process so you can get cooking.

How To Make This Fresh Salmon Cakes Recipe

Making these salmon cakes is easier than you might think, and the results are well worth the effort. Follow along and you’ll have perfectly cooked patties in no time.

Start by cooking your salmon. You can bake, steam, or sauté the fillets until just cooked through, then let them cool slightly before flaking them with a fork. Be sure to check for any bones while flaking the fish—you want clean, tender chunks for the best texture.

Next, mix up your binding ingredients. In a large bowl, combine the mayonnaise, Dijon mustard, lemon juice, chopped green onions, parsley, and seasoning. Stir well to create a flavorful base.

Add the flaked salmon to the bowl along with the panko breadcrumbs. Gently fold everything together with a spatula or clean hands. Be careful not to overmix—you want the mixture to hold together, but still see some texture from the salmon pieces.

Once the mixture is combined, form it into cakes about 3 inches wide and 1 inch thick. You should get around six patties from this recipe. Chill them in the fridge for 15-20 minutes if you have time—this helps them hold their shape better when frying.

Heat a few tablespoons of oil in a nonstick skillet over medium heat. When the oil is hot and shimmering, gently add the salmon cakes. Cook for 3-4 minutes per side until golden and crispy. Flip carefully to avoid breaking the cakes. If needed, work in batches and keep the cooked cakes warm in a low oven.

Once done, the cakes should be crisp on the outside and moist inside. Total cooking and prep time is just under 30 minutes, making this a fast and satisfying option for any night of the week.

Storage Options

Leftover salmon cakes store beautifully, making them perfect for meal prep or quick lunches the next day.

Store any extra cakes in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. Be sure to let them cool completely before sealing to avoid condensation.

If you’d like to freeze them, place the cooked and cooled cakes on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or zip-top bag. They’ll keep for up to 2 months.

To reheat, the best method is to use a skillet over medium-low heat until warmed through and crisp again. You can also reheat in the oven at 350°F for 10-12 minutes. Avoid microwaving if you want to preserve that lovely crust.

Variations and Substitutions

These salmon cakes are wonderfully adaptable. You can tweak them to suit your taste or whatever ingredients you have on hand.

If you’re short on fresh salmon, you can use canned in a pinch. Just make sure it’s drained well and flaked, and expect a slightly softer texture. The flavor will still be fantastic.

Feel free to swap in other fresh herbs. Dill, cilantro, or tarragon can all work beautifully depending on the flavor profile you're going for. A touch of fresh chives also adds a subtle oniony note that pairs well with fish.

For a spicier version, add a dash of hot sauce or a pinch of cayenne pepper to the mix. You could even mix in a little finely chopped jalapeño for some extra heat.

Want a gluten-free option? Use gluten-free breadcrumbs or crushed rice crackers instead of panko. Just be sure they’re finely crushed so they hold the mixture together properly.

Don’t be afraid to experiment. Once you’ve made these once, you’ll find yourself playing around with different seasonings, add-ins, and dipping sauces to keep things interesting.

Chef John’s Fresh Salmon Cakes are a shining example of how a few simple ingredients can come together to create something truly special. Whether you're cooking for family or impressing guests, this recipe delivers every time. Give it a try—and don’t be surprised if it becomes a regular on your menu too.