Lemon Herb Salmon Cakes

Name: Lemon Herb Salmon Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 can (14.75 oz) canned salmon, drained and flaked; 1/2 cup breadcrumbs; 1/4 cup fresh parsley, chopped; 1/4 cup green onions, chopped; 1 large egg, beaten; 2 tablespoons mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 1 teaspoon lemon zest; Salt and pepper to taste; Oil for frying

Highlighted under: Asian Kitchen

I love making Lemon Herb Salmon Cakes for a quick dinner that feels elevated yet doesn't take much time. The combination of fresh herbs and zesty lemon brings out the best in the salmon, creating a juicy and flavorful cake that everyone at the table enjoys. Whether it's a busy weeknight or a laid-back weekend, these salmon cakes are packed with bright flavors and pair beautifully with a light salad or roasted vegetables. It's a versatile dish that always impresses my family and friends!

Created by

Carolyns

Last updated on 2026-02-08T17:38:27.571Z

Creating Lemon Herb Salmon Cakes has become a special ritual in my kitchen. When I first experimented with this recipe, I was amazed at how simply combining quality canned salmon with fresh herbs and zesty lemon transformed it into a gourmet dish. Each bite bursts with flavor, and the crispy outside gives way to a tender inside.

One of my favorite tips is to let the mixture chill for a few minutes before forming the cakes. This helps them hold their shape while cooking and enhances the flavors even more. Trust me, these salmon cakes are not just a meal; they’re an experience!

Why You'll Love These Salmon Cakes
Bright and zesty flavors that awaken the palate
Perfectly crispy on the outside and tender on the inside
Made with wholesome ingredients that are good for you
Quick and easy to prepare, making them ideal for busy weeknights

Choosing the Right Salmon

When making Lemon Herb Salmon Cakes, selecting high-quality canned salmon is crucial for the best flavor and texture. Ideally, look for wild-caught salmon, as it tends to have a richer taste and firmer texture compared to farmed varieties. Don't hesitate to use fresh salmon if you have it on hand; just cook it lightly first, then flake it into the mixture. This flexibility allows you to experience different flavor profiles while keeping the integrity of the dish intact.

In addition to canned or fresh salmon, you can experiment with other fish like tuna or even canned mackerel for a unique twist. Just ensure these alternatives are well-drained and flaked as you would for salmon. The key is to maintain the moisture balance in the cakes while allowing the chosen fish to shine with the flavors of lemon and herbs.

Perfecting Your Salmon Cake Texture

The combination of breadcrumbs, egg, and moist ingredients plays a vital role in achieving the desired texture for the salmon cakes. Breadcrumbs add much-needed structure, while the beaten egg acts as a binding agent. Be careful not to overmix; combine the ingredients just until they are integrated to keep your cakes tender rather than dense. Chilling the mixture before forming the patties is a game-changer; it firms up the mixture, making it easier to handle and cook evenly.

Avoid the temptation to skip the chilling step, as it significantly impacts the final result. If you're short on time, you can chill for as little as 10 minutes, but longer is better if your schedule allows. Additionally, consider using panko breadcrumbs for an even crispier crust when frying, giving your salmon cakes that appealing golden-brown finish that everyone loves.

Ingredients

Gather the following ingredients to whip up these delicious salmon cakes.

Ingredients for Salmon Cakes

1 can (14.75 oz) canned salmon, drained and flaked
1/2 cup breadcrumbs
1/4 cup fresh parsley, chopped
1/4 cup green onions, chopped
1 large egg, beaten
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon lemon zest
Salt and pepper to taste
Oil for frying

Make sure everything is prepped and ready to go before you start cooking!

Instructions

Follow these simple steps to create your Lemon Herb Salmon Cakes.

Mix Ingredients

In a large bowl, combine the flaked salmon, breadcrumbs, parsley, green onions, beaten egg, mayonnaise, Dijon mustard, lemon juice, lemon zest, salt, and pepper. Mix gently until just combined.

Chill Mixture

Cover the mixture and let it chill in the refrigerator for about 15 minutes. This step will help the cakes hold their shape when cooked.

Form Cakes

Once chilled, form the mixture into patties. You can make them as big or small as you prefer, but aim for about 2-3 inches in diameter.

Cook Salmon Cakes

Heat oil in a non-stick skillet over medium heat. Place the salmon cakes in the skillet, cooking for about 4-5 minutes on each side until golden brown and crispy.

Serve

Remove from skillet and serve hot with lemon wedges and your choice of dipping sauce.

Enjoy your homemade Lemon Herb Salmon Cakes alongside your favorite sides!

Pro Tips

For extra flavor, try adding a dash of hot sauce to the mixture or serve the cakes with a homemade tartar sauce. Fresh herbs can be swapped based on your preference—dill or cilantro are great alternatives.

Serving Suggestions

These salmon cakes are incredibly versatile and pair beautifully with various sides. For a light option, serve them over a bed of mixed greens tossed with a simple vinaigrette. Alternatively, you might opt for a hearty side of roasted vegetables, such as asparagus or bell peppers, to complement the vibrant flavors of the cakes. Don’t forget a dollop of tartar sauce or a zesty lemon aioli for dipping—these enhance the bright flavors without overpowering them.

For a more substantial meal, consider serving the salmon cakes in a sandwich format. Place them on a toasted bun with fresh lettuce, tomato, and a spread of your choice, like mayonnaise or a creamy herb dressing. This will elevate the meal, transforming it into a delicious handheld dinner option that’s perfect for casual dining.

Storage and Reheating Tips

Storing leftover salmon cakes is simple; place them in an airtight container and refrigerate for up to three days. If you plan to make these cakes in advance, they can be formed into patties and stored in the fridge for about 24 hours before cooking. Just be sure to separate them with parchment paper to prevent sticking. This makes meal prep a breeze, allowing you to whip up a quick dinner when time is limited.

When it comes to reheating, avoid the microwave, which can make the cakes soggy. Instead, reheat them in a skillet over medium heat for about 5 minutes on each side to regain that crispy texture. You can also place them in the oven at 350°F (175°C) for about 10 minutes. This ensures your cakes maintain their delightful crunch while becoming hot all the way through.

Questions About Recipes

→ Can I use fresh salmon instead of canned?

Absolutely! You can poach fresh salmon before flaking it to use in this recipe.

→ How do I store leftovers?

Store any leftover salmon cakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage.

→ What can I serve with salmon cakes?

These salmon cakes pair wonderfully with a light salad, roasted vegetables, or a yogurt sauce.

→ Can this recipe be made gluten-free?

Yes, just use gluten-free breadcrumbs to make this recipe suitable for gluten intolerance.