Easy Homemade Salmon Cakes

Looking for a satisfying, nutritious dinner that’s equal parts elegant and easy to prepare? These homemade salmon cakes strike the perfect balance. Loaded with fresh vegetables, herbs, and just the right amount of spice, this protein-packed dish makes a fantastic main course any day of the week and it’s just as good reheated for lunch the next day.

Whether you're serving them with a crisp green salad, roasted vegetables, or a dollop of lemon-dill yogurt sauce, these salmon cakes are a must-try.

Ingredients You’ll Need

• 1/2 pound fresh salmon, skin on

• Olive oil (for brushing and sautéing)

• Kosher salt and freshly ground black pepper

• 4 tablespoons unsalted butter, divided

• 3/4 cup red onion, finely diced (about 1 small onion)

• 1 1/2 cups celery, finely diced (about 4 stalks)

• 1/2 cup red bell pepper, finely diced

• 1/2 cup yellow bell pepper, finely diced

• 1/4 cup fresh parsley, minced

• 1 tablespoon capers, drained

• 1/4 teaspoon hot sauce (like Tabasco)

• 1/2 teaspoon Worcestershire sauce

• 1 1/2 teaspoons Old Bay seasoning (or other crab boil seasoning)

• 3 slices stale bread, crusts removed

• 1/2 cup mayonnaise

• 2 teaspoons Dijon mustard

• 2 extra-large eggs, lightly beaten

Step-by-Step Instructions

1. Roast the Salmon

   • Preheat your oven to 350°F.

   • Place salmon skin-side down on a sheet pan, brush with olive oil, and season with salt and pepper.

   • Roast for 15–20 minutes, or until just cooked through.

   • Cover with foil, let it rest for 10 minutes, then refrigerate until cold.

2. Prepare the Veggies

   • In a large sauté pan, heat 2 tablespoons butter and 2 tablespoons olive oil over medium-low heat.

   • Add onion, celery, both bell peppers, parsley, capers, hot sauce, Worcestershire sauce, Old Bay, 1/2 tsp salt, and 1/2 tsp pepper.

   • Sauté until the vegetables are tender, about 15–20 minutes. Set aside to cool.

3. Make the Bread Crumbs

   • Tear the bread into pieces and pulse in a food processor to make about 1 cup of fresh bread crumbs.

   • Toast on a sheet pan in the oven for about 5 minutes until lightly golden.

4. Combine and Chill

   • Flake the cold salmon into a large mixing bowl.

   • Add the bread crumbs, mayonnaise, mustard, eggs, and the cooled vegetable mixture.

   • Mix until combined.

   • Cover and chill the mixture in the fridge for 30 minutes to help it hold its shape.

5. Shape and Cook the Cakes

   • Form the mixture into 10 salmon cakes (roughly 2.5 to 3 ounces each).

   • In a sauté pan, heat the remaining 2 tablespoons butter and 2 tablespoons olive oil over medium heat.

   • Fry the cakes in batches, cooking 3–4 minutes per side until golden and crispy.

   • Drain on paper towels and keep warm in a 250°F oven until ready to serve.

Why These Salmon Cakes Are a Smart Choice

Not only are these salmon cakes delicious, but they’re also packed with nutrients. Fresh salmon is rich in omega-3 fatty acids, which support heart and brain health. Paired with bell peppers, celery, and parsley, each cake delivers a boost of fiber and vitamins A and C.

Bonus: This recipe makes excellent leftovers. Store in an airtight container in the refrigerator for up to three days and reheat in the oven or air fryer for best texture.

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