Salmon Cakes Recipe

Prepare Salmon

If using leftover cooked salmon, remove any skin and bones and flake with a fork into a mixing bowl. If using fresh raw salmon in addition to cooked, finely chop it and fold into the flaked cooked salmon.

Mix Binding Ingredients

To the bowl with salmon add 3 tablespoons mayonnaise, 1 large beaten egg, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1 teaspoon lemon zest, 2 sliced scallions, 2 tablespoons chopped parsley, 1/2 teaspoon Old Bay, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until combined.

Add Breadcrumbs

Stir in 3/4 cup breadcrumbs (or panko) until the mixture holds together when pressed. If the mixture feels too wet, add up to an additional 2 tablespoons breadcrumbs. If too dry, add 1 tablespoon mayonnaise or a splash of water.

Shape Cakes

Divide the mixture into 6 equal portions (makes about 6 small cakes or 4 larger ones). Shape each portion into a compact patty about 3 inches wide and 3/4 inch thick. Lightly press each patty into the extra 1/4 cup breadcrumbs if you want a crisper exterior.

Chill (optional)

Place shaped patties on a plate or tray and chill in the refrigerator for 20–30 minutes to help them firm up and hold together during cooking. This step is optional but recommended if the mixture was a bit soft.

Pan-Fry Salmon Cakes

Heat a large skillet over medium heat and add 2 tablespoons oil. When oil is shimmering, add patties in a single layer without overcrowding (work in batches if needed). Cook for 3–4 minutes per side, until a golden-brown crust forms and the internal temperature reaches 145°F (63°C). Flip carefully with a spatula. If the cakes brown too quickly before heating through, reduce heat to medium-low and cover briefly for 1–2 minutes.

Drain and Serve

Transfer cooked salmon cakes to a wire rack or paper towel-lined plate to drain briefly. Let rest for 1–2 minutes, then serve warm with Sriracha aioli on the side or drizzled on top.

Combine 1/2 cup mayonnaise, 1 1/2 teaspoons Sriracha, 1 teaspoon lemon juice, 1/2 teaspoon grated garlic, and 1/2 teaspoon honey (if using) in a small bowl. Season with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth and taste to adjust heat or acidity—add more Sriracha for spice, more lemon for brightness, or more honey for sweetness.

Refrigerate the aioli for at least 10 minutes to let flavors meld. Store in an airtight container in the refrigerator for up to 3–4 days.