There's something incredibly comforting about biting into a crisp, golden-brown salmon cake, especially when it’s made with fresh, flaked fish instead of the usual canned variety. These salmon cakes are light yet satisfying, packed with flavor, and perfect for a quick weeknight dinner or a weekend brunch centerpiece.

I discovered this version of Chef John’s salmon cakes after a summer trip to the coast, where we brought home a cooler full of fresh salmon. Ever since, these have become a go-to in our kitchen — they’re easy, elegant, and a fantastic way to stretch a fillet into a full meal. Whether you're serving them with a simple salad or tucked inside a brioche bun, they never fail to impress.

Let’s dive into why you’ll fall in love with these salmon cakes.

Why You’ll Love These Fresh Salmon Cakes

Get ready to meet your new favorite seafood recipe. These salmon cakes are a far cry from the dry, dense patties you might be used to — they’re moist, tender, and full of fresh, bright flavor in every bite.

First off, these come together fast. From start to finish, you can be sitting down to eat in under 30 minutes. That makes them perfect for busy weeknights when you want something homemade but don’t have hours to spend in the kitchen.

They’re also a fantastic way to use leftover cooked salmon. Whether you've grilled, baked, or poached it the night before, this recipe gives new life to those leftovers with just a few pantry staples.

Another bonus? These are wonderfully budget-friendly. A single fillet can make up to six generous cakes, and the rest of the ingredients — breadcrumbs, egg, herbs — are already in most kitchens.

Plus, the flavor is completely customizable. You can keep things classic with parsley and lemon, or kick it up a notch with fresh dill, capers, or even a touch of Dijon mustard. However you spin it, these cakes adapt to your taste.

Now, let’s break down the ingredients that make these salmon cakes shine.

Ingredients Notes

The beauty of Chef John’s salmon cakes lies in their simplicity. With just a handful of ingredients, the flavor of the fresh salmon takes center stage — and that’s exactly what you want.

Fresh salmon is the star here. If you can, opt for wild-caught over farmed — it offers a deeper, more robust flavor. You’ll need cooked salmon, flaked into small pieces. Leftover grilled or baked salmon works beautifully, but you can also quickly poach a fillet just for this recipe.

Breadcrumbs give the cakes their structure without weighing them down. Panko breadcrumbs are especially good for a light, crispy texture, but plain or seasoned will also do the trick. Just be sure not to overdo it — too much will make the cakes dry.

Egg is essential for binding everything together. One large egg is usually enough to hold the mixture without making it too wet. If you find your mix too loose, add a touch more breadcrumbs; if it’s too dry, a splash of mayo or Greek yogurt helps.

Shallots and herbs add fresh flavor and a subtle bite. Finely minced shallots blend more seamlessly into the cakes than onions, while parsley adds a pop of color and brightness. You can also swap in dill, chives, or tarragon if you prefer.

You’ll also want a good nonstick skillet or cast iron pan for searing the cakes. A fish spatula helps flip them cleanly without breaking them apart, especially when they’re still tender from the pan.

Ready to make them? Here’s how it’s done.

How To Make These Fresh Salmon Cakes

Making Chef John's fresh salmon cakes is simple — and once you’ve done it once, you’ll have the process memorized. Let me walk you through the steps to get those golden, crispy cakes on your table in no time.

Start by cooking your salmon if it’s not already done. You can bake, grill, or poach it, then let it cool slightly before flaking it into a mixing bowl. Be sure to remove any skin or pin bones — nobody wants to bite into one of those.

In the same bowl, add your finely chopped shallot, fresh herbs, breadcrumbs, and a beaten egg. Gently mix everything together until just combined. The mixture should hold its shape when pressed, but still feel moist and soft. Avoid overmixing — this keeps the cakes tender.

Once your mixture is ready, form it into patties. You can make them any size you like, but I find that three-inch rounds, about an inch thick, are perfect for pan-frying. Place them on a plate or tray and pop them into the fridge for 10–15 minutes to firm up. This helps them hold their shape when you cook them.

Heat a tablespoon or two of oil in a large skillet over medium heat. Once the oil is shimmering, gently add the salmon cakes in a single layer, giving them plenty of space. Cook for about 3–4 minutes per side, or until deeply golden and crisp. Resist the urge to move them around too soon — they’ll release naturally when they’re ready to flip.

Once they’re cooked through and beautifully browned, transfer them to a paper towel-lined plate. Give them a minute to cool slightly, then serve with lemon wedges, tartar sauce, or a dollop of herbed yogurt.

From prep to plate, you’re looking at about 30 minutes total. They’re best enjoyed warm, right out of the pan, when the edges are at their crispiest.

Storage Options

Leftover salmon cakes store surprisingly well — if you’re lucky enough to have any left.

Let them cool completely, then store them in an airtight container in the refrigerator for up to three days. Place a sheet of parchment between layers if stacking to prevent sticking.

For longer storage, you can freeze them. Lay the cakes flat on a baking sheet lined with parchment, freeze until solid, then transfer to a freezer-safe bag. They’ll keep for up to two months this way. Thaw in the fridge overnight before reheating.

To reheat, the best method is back in the skillet with a touch of oil over medium heat. This helps restore that crispy crust. You can also reheat them in a 350°F oven for about 10 minutes, flipping halfway through.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak based on what you have or what you're craving. It’s a true blank canvas for flavor.

If you don’t have fresh salmon, canned salmon works in a pinch. Just be sure to drain it well and remove any bones and skin. The texture will be slightly different but still delicious.

You can switch up the herbs depending on the season or your taste. Dill, parsley, and chives are classic, but basil or cilantro can give the cakes a completely different twist — especially if you’re serving them with a spicy aioli or salsa.

Want a bit more kick? Stir in a teaspoon of Dijon mustard, a splash of hot sauce, or some finely chopped capers. These little flavor boosters add complexity and contrast to the rich salmon.

For a gluten-free version, substitute the breadcrumbs with crushed gluten-free crackers or almond flour. You’ll still get great texture without compromising structure.

Feel free to get creative — once you’ve got the base recipe down, the options are endless. Whether you’re adding leftovers from last night’s grilled veggies or trying out new sauces, these salmon cakes are endlessly adaptable.