11 Delicious Salmon Cakes Savory Recipes

Ready to transform your dinner routine with something irresistibly tasty? Salmon cakes are the perfect blend of comfort and sophistication, offering a quick yet utterly delicious meal option. Whether you’re craving a cozy weeknight dinner or planning a special weekend feast, our roundup of 11 savory recipes will inspire you to get cooking. Dive in and discover your next favorite dish!

Classic Salmon Cakes with Dill Sauce

Lately, I’ve found myself craving the simple, comforting flavors of home, and nothing quite satisfies like these classic salmon cakes paired with a creamy dill sauce. It’s a dish that feels both nourishing and indulgent, perfect for those quiet evenings when you need a little warmth.

Ingredients

• a couple of cups of cooked salmon, flaked
• a splash of olive oil
• half a cup of breadcrumbs
• one egg, lightly beaten
• a tablespoon of Dijon mustard
• a small handful of fresh dill, chopped
• a pinch of salt and pepper
• for the dill sauce: a cup of sour cream, another small handful of fresh dill, a squeeze of lemon juice, and a pinch of salt

Instructions

1. In a large bowl, gently mix the flaked salmon, breadcrumbs, egg, Dijon mustard, chopped dill, salt, and pepper until just combined. Tip: Don’t overmix to keep the cakes tender.
2. Shape the mixture into 4 equal patties, about 1 inch thick. Tip: Wet your hands slightly to prevent sticking.
3. Heat a splash of olive oil in a non-stick skillet over medium heat until shimmering, about 2 minutes.
4. Carefully add the salmon cakes to the skillet. Cook for 4-5 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip them too early; they’ll hold together better.
5. While the cakes cook, whisk together the sour cream, dill, lemon juice, and salt in a small bowl for the dill sauce.
6. Serve the salmon cakes hot, topped with a generous dollop of dill sauce.

Now, the salmon cakes are wonderfully crisp on the outside yet moist and flaky inside, with the dill sauce adding a bright, creamy contrast. Next time, try serving them atop a bed of mixed greens for a light, summery twist.

Spicy Thai Salmon Cakes

Wandering through the flavors of Thailand, these Spicy Thai Salmon Cakes bring a burst of warmth and zest to your table, perfect for those evenings when you crave something both comforting and exciting.

Ingredients

• 1 pound of fresh salmon, skin removed and finely chopped
• a couple of green onions, thinly sliced
• a small handful of cilantro, chopped
• 1 tbsp of red curry paste
• a splash of fish sauce
• 1 egg, lightly beaten
• 1/2 cup of panko breadcrumbs
• a drizzle of vegetable oil for frying

Instructions

1. In a large bowl, gently mix the chopped salmon, green onions, cilantro, red curry paste, fish sauce, and egg until just combined. Tip: Don’t overmix to keep the cakes tender.
2. Fold in the panko breadcrumbs until the mixture holds together. If it’s too wet, add a bit more panko.
3. Shape the mixture into 8 small patties, about 1/2 inch thick. Tip: Wet your hands to prevent sticking.
4. Heat a drizzle of vegetable oil in a non-stick skillet over medium heat until shimmering, about 350°F.
5. Cook the salmon cakes for 3-4 minutes on each side, or until golden brown and crispy. Tip: Press lightly with a spatula to ensure even browning.
6. Transfer to a paper towel-lined plate to drain any excess oil.

You’ll love the crispy exterior giving way to the moist, flavorful interior of these salmon cakes. Serve them atop a crisp salad or with a side of sweet chili sauce for an extra kick.

Mediterranean Salmon Cakes with Tzatziki

Sometimes, the simplest dishes bring the most comfort, especially when they’re packed with flavors that remind you of sunny shores and gentle breezes. Mediterranean Salmon Cakes with Tzatziki are just that—a humble yet vibrant dish that turns an ordinary evening into something a little more special.

Ingredients

• a couple of cups of cooked salmon, flaked
• a splash of olive oil
• half a cup of breadcrumbs
• a handful of fresh dill, chopped
• a couple of eggs, lightly beaten
• a squeeze of lemon juice
• a pinch of salt and pepper
• a cup of Greek yogurt
• a small cucumber, grated and drained
• a clove of garlic, minced

Instructions

1. In a large bowl, gently mix the flaked salmon, breadcrumbs, dill, eggs, lemon juice, salt, and pepper until just combined. Tip: Overmixing can make the cakes tough, so a light hand is key.
2. Shape the mixture into 8 small patties, about 1/2 inch thick. Tip: Wetting your hands slightly can prevent the mixture from sticking.
3. Heat a splash of olive oil in a non-stick skillet over medium heat until shimmering. Carefully add the patties, cooking for about 4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the pan; cook in batches if necessary for even browning.
4. While the cakes cook, stir together the Greek yogurt, grated cucumber, and minced garlic in a small bowl to make the tzatziki.
5. Serve the salmon cakes warm with a dollop of tzatziki on top.

All at once, these salmon cakes are crispy on the outside, tender within, and bursting with the fresh, herby flavors of the Mediterranean. Try serving them atop a bed of mixed greens for a light, satisfying meal that feels like a getaway on a plate.

Asian-Inspired Salmon Cakes with Soy Ginger Glaze

Mornings like these, when the light filters softly through the kitchen window, I find myself drawn to recipes that blend simplicity with a touch of the exotic. These salmon cakes, with their crisp edges and tender centers, glazed in a soy ginger sauce, are just that—a little journey on a plate.

Ingredients

• a couple of cups of cooked salmon, flaked
• a splash of soy sauce
• a tablespoon of freshly grated ginger
• a cup of panko breadcrumbs
• an egg, lightly beaten
• a couple of green onions, finely chopped
• a tablespoon of sesame oil
• a quarter cup of mayonnaise
• a teaspoon of sugar
• a splash of water

Instructions

1. In a large bowl, gently mix the flaked salmon, panko, egg, green onions, and sesame oil until just combined. Tip: Overmixing can make the cakes tough.
2. Shape the mixture into 4 equal patties, about 1 inch thick. Chill in the fridge for 15 minutes to firm up—this helps them hold together while cooking.
3. Heat a non-stick skillet over medium heat and cook the patties for 4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the pan; cook in batches if needed.
4. While the cakes cook, whisk together the soy sauce, grated ginger, mayonnaise, sugar, and water in a small saucepan over low heat until the sugar dissolves and the glaze thickens slightly, about 3 minutes. Tip: Keep the heat low to prevent the glaze from burning.
5. Drizzle the warm glaze over the salmon cakes just before serving.

Crunchy on the outside, moist and flaky within, these salmon cakes carry the bold flavors of the glaze beautifully. Serve them atop a bed of lightly dressed greens for a meal that feels both nourishing and indulgent.

Cheesy Jalapeno Salmon Cakes

Remembering the first time I made these, the kitchen filled with a warmth that wasn’t just from the oven. It was the kind of meal that felt like a hug, with just the right amount of spice to make it interesting.

Ingredients

• a couple of salmon fillets, about 1 pound total
• a splash of olive oil
• half a cup of shredded cheddar cheese
• a finely chopped jalapeno, seeds removed if you’re not into too much heat
• a quarter cup of mayonnaise
• one egg, lightly beaten
• half a cup of breadcrumbs
• a teaspoon of garlic powder
• salt and pepper, just a pinch of each
• a tablespoon of butter

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, flake the salmon fillets with a fork, making sure there are no bones.
3. Add the olive oil, cheddar cheese, jalapeno, mayonnaise, egg, breadcrumbs, garlic powder, salt, and pepper to the bowl. Mix gently until just combined.
4. Form the mixture into 4 equal-sized patties. If the mixture feels too wet, add a few more breadcrumbs.
5. Melt the butter in a large skillet over medium heat. Cook the salmon cakes for about 3 minutes on each side, or until golden brown.
6. Transfer the salmon cakes to the prepared baking sheet and bake for 10 minutes to ensure they’re cooked through.
7. Let them rest for a couple of minutes before serving to allow the flavors to meld.

What makes these salmon cakes special is the crispy exterior giving way to a moist, cheesy center, with the jalapeno adding a subtle kick. Serve them atop a bed of greens or with a dollop of sour cream for an extra layer of flavor.

Herbed Salmon Cakes with Lemon Aioli

Just like the gentle flow of a quiet morning, these Herbed Salmon Cakes with Lemon Aioli come together with ease, offering a moment of peace in the midst of a bustling day. They’re a tender reminder of the simple joys found in cooking something truly nourishing.

Ingredients

• a couple of cups of cooked salmon, flaked
• a handful of fresh dill, chopped
• a splash of lemon juice
• a cup of panko breadcrumbs
• a couple of tablespoons of mayonnaise
• an egg, lightly beaten
• a pinch of salt and pepper
• a tablespoon of olive oil for frying
• for the aioli: a half cup of mayonnaise, a squeeze of lemon juice, and a tiny bit of garlic, minced

Instructions

1. In a large bowl, gently mix the flaked salmon, chopped dill, lemon juice, panko, mayonnaise, and the beaten egg until just combined. Tip: Don’t overmix to keep the cakes tender.
2. Season the mixture with a pinch of salt and pepper, then form into 4 equal-sized patties. Tip: Wet your hands slightly to prevent sticking.
3. Heat the olive oil in a non-stick skillet over medium heat until shimmering, about 2 minutes.
4. Carefully place the salmon cakes in the skillet and cook for about 4 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip too early for the perfect crust.
5. While the cakes cook, whisk together the mayonnaise, lemon juice, and minced garlic for the aioli in a small bowl.
6. Serve the salmon cakes hot with a dollop of lemon aioli on top.

Delightfully crispy on the outside yet moist and flaky inside, these salmon cakes are a harmony of textures. The bright aioli cuts through the richness, making each bite a little celebration. Try serving them atop a bed of mixed greens for a light, satisfying meal.

Sweet Potato and Salmon Cakes

How often do we find ourselves craving something that’s both nourishing and comforting, a dish that feels like a hug on a plate? Sweet potato and salmon cakes are just that—a harmonious blend of sweet and savory, packed with nutrients and flavor, perfect for those evenings when you want something wholesome without spending hours in the kitchen.

Ingredients

• 1 large sweet potato, peeled and diced
• 2 cups of cooked salmon, flaked
• 1/4 cup of finely chopped red onion
• a couple of tablespoons of fresh dill, chopped
• 1 egg, lightly beaten
• a splash of olive oil
• 1/2 cup of breadcrumbs
• a pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Boil the sweet potato pieces in salted water until tender, about 15 minutes, then drain and mash them in a large bowl.
3. Tip: For extra smooth sweet potatoes, run them through a food processor after mashing.
4. Add the flaked salmon, red onion, dill, egg, and breadcrumbs to the bowl with the sweet potatoes. Mix gently until just combined.
5. Tip: Don’t overmix to keep the cakes light and fluffy.
6. Form the mixture into 8 equal-sized patties and place them on the prepared baking sheet.
7. Brush each patty lightly with olive oil to help them crisp up in the oven.
8. Bake for 20-25 minutes, flipping halfway through, until golden and crispy on both sides.
9. Tip: For an extra crispy exterior, broil for the last 2 minutes of cooking.

You’ll love how these cakes are crispy on the outside yet tender and moist inside, with the sweet potato balancing the richness of the salmon beautifully. Try serving them atop a bed of greens with a dollop of Greek yogurt or alongside a bright, citrusy slaw for a complete meal.

Corn and Salmon Cakes with Avocado Cream

Remembering the quiet mornings by the lake, where the air carried the promise of a simple, satisfying meal, this dish brings together the earthy sweetness of corn and the rich, flaky texture of salmon, all smoothed over with a velvety avocado cream.

Ingredients

• 1 cup of fresh corn kernels (or thawed if frozen)
• 2 salmon fillets, cooked and flaked
• 1/2 cup of breadcrumbs
• 1 egg, lightly beaten
• A splash of olive oil
• 1 ripe avocado
• A couple of tablespoons of sour cream
• 1 lime, juiced
• A pinch of salt and pepper

Instructions

1. In a large bowl, mix the corn, flaked salmon, breadcrumbs, and beaten egg until well combined.
2. Shape the mixture into small patties, about the size of your palm, and set them aside on a plate.
3. Heat a splash of olive oil in a non-stick skillet over medium heat until it shimmers.
4. Carefully place the patties in the skillet and cook for about 4 minutes on each side, or until golden brown and crispy.
5. While the cakes cook, mash the avocado in a small bowl and stir in the sour cream, lime juice, salt, and pepper to make the avocado cream.
6. Once the cakes are done, transfer them to a plate lined with paper towels to drain any excess oil.
7. Serve the corn and salmon cakes warm, topped with a generous dollop of avocado cream.

Unassuming yet utterly delightful, these cakes offer a crispy exterior that gives way to a moist, flavorful center, with the avocado cream adding a cool, creamy contrast. Try serving them on a bed of mixed greens for a light, summery meal.

Quinoa and Salmon Cakes with Yogurt Dressing

Lately, I’ve found myself craving something that’s both nourishing and comforting, a dish that feels like a gentle hug on a busy day. That’s how these quinoa and salmon cakes came to be, paired with a creamy yogurt dressing that ties everything together beautifully.

Ingredients

• 1 cup cooked quinoa, cooled
• 2 cups flaked cooked salmon
• 1 large egg, lightly beaten
• 2 tbsp finely chopped red onion
• A splash of lemon juice
• A couple of tbsp chopped fresh dill
• 1/2 cup plain yogurt
• 1 tbsp olive oil
• Salt and pepper, just a pinch each

Instructions

1. In a large bowl, mix the cooled quinoa, flaked salmon, beaten egg, red onion, lemon juice, and dill until well combined. Tip: Make sure the quinoa is cooled to prevent the egg from cooking prematurely.
2. Shape the mixture into 8 small patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent the mixture from sticking.
3. Heat the olive oil in a non-stick skillet over medium heat. Once hot, add the patties and cook for about 4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure each patty gets evenly crispy.
4. While the patties cook, whisk together the yogurt with a pinch of salt and pepper for the dressing.
5. Serve the quinoa and salmon cakes warm, drizzled with the yogurt dressing.

The cakes are wonderfully crisp on the outside, tender and flavorful inside, with the yogurt dressing adding a cool, tangy contrast. Try serving them over a bed of mixed greens for a light, satisfying meal.

Smoked Salmon Cakes with Creme Fraiche

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where today’s culinary adventure begins. There’s something deeply satisfying about crafting smoked salmon cakes, their rich flavor balanced by the cool, creamy touch of creme fraiche, a dish that feels both indulgent and comforting.

Ingredients

• 1 cup of flaked smoked salmon
• 2 medium potatoes, boiled and mashed
• a splash of lemon juice
• a couple of tablespoons of chopped dill
• 1 egg, lightly beaten
• a pinch of salt and pepper
• 1/2 cup of breadcrumbs
• 2 tablespoons of olive oil
• 1/4 cup of creme fraiche

Instructions

1. In a large bowl, combine the flaked smoked salmon, mashed potatoes, lemon juice, chopped dill, and the lightly beaten egg. Mix gently until just combined.
2. Season the mixture with a pinch of salt and pepper, then shape into small patties, about the size of your palm.
3. Coat each patty lightly in breadcrumbs, ensuring an even coverage for that perfect crisp exterior.
4. Heat the olive oil in a non-stick skillet over medium heat. Once hot, add the salmon cakes, cooking for about 3-4 minutes on each side until golden brown and crispy.
5. Serve the smoked salmon cakes warm, topped with a dollop of creme fraiche. For an extra touch, garnish with a sprig of dill or a squeeze of lemon.

You’ll find the texture of these salmon cakes delightfully contrasting—crispy on the outside, yet tender and flaky within. The creme fraiche adds a luxurious creaminess that complements the smoky salmon beautifully. Try serving them atop a bed of arugula for a peppery bite, or alongside a crisp white wine for an elegant lunch.

Gluten-Free Salmon Cakes with Almond Flour

Today feels like one of those quiet afternoons where the kitchen becomes a sanctuary, and the act of cooking turns into a gentle meditation. This gluten-free salmon cake recipe is my go-to when I crave something nourishing yet simple, a dish that feels like a hug on a plate.

Ingredients

• a couple of 6-ounce cans of wild-caught salmon, drained
• a half cup of almond flour
• one large egg, lightly beaten
• a tablespoon of fresh dill, chopped
• a splash of lemon juice
• a pinch of sea salt
• a couple of tablespoons of olive oil for frying

Instructions

1. In a medium bowl, flake the drained salmon with a fork, removing any bones or skin you find.
2. Add the almond flour, beaten egg, chopped dill, lemon juice, and sea salt to the salmon. Mix gently until just combined—overmixing can make the cakes tough.
3. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
4. Form the salmon mixture into 4 equal patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
5. Carefully place the patties in the skillet. Cook for 4-5 minutes on each side, until golden brown and crispy.
6. Transfer the cooked salmon cakes to a paper towel-lined plate to drain any excess oil. Tip: Let them rest for a couple of minutes; this helps them hold together better when serving.

Kind of magical how these salmon cakes turn out—crispy on the outside, tender and flaky inside, with a bright hint of lemon and dill. They’re perfect atop a bed of greens or with a dollop of tartar sauce for a little extra zing.

Conclusion

Recipes like these 11 Delicious Salmon Cakes are a treasure trove for anyone looking to spice up their meal routine with something savory and satisfying. We hope you’ll dive into these recipes, find a new favorite, and maybe even share your culinary adventures with us in the comments or on Pinterest. Happy cooking!