Salmon Cakes

    18 min

    Make these easy salmon cakes with either tinned or leftover salmon for a healthy, budget friendly meal. They are fantastically easy to prepare and take less than 10 minutes to cook. Kids love them, too.

    123 people made this

    Serves: 4 

    • 220g fresh breadcrumbs
    • 2 eggs, beaten
    • 4 tablespoons chopped fresh parsley
    • 4 tablespoons chopped spring onions
    • 2 teaspoons minced fresh dill
    • 1 teaspoon fresh lemon juice
    • 1/4 teaspoon ground black pepper
    • 1 (418g) tin salmon, drained
    • 2 tablespoons butter

    Prep:10min  ›  Cook:8min  ›  Ready in:18min 

    1. In a large mixing bowl, place 3/4 of the breadcrumbs. Set aside remaining 1/4. Add eggs, parsley, spring onions, dill, lemon juice and black pepper. Mix well.
    2. Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1.5cm thick.
    3. Place remaining breadcrumbs on a plate and dip both sides of the salmon cakes into crumbs.
    4. In a large frying pan, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.

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    Reviews & ratings
    Average global rating:

    Reviews in English (103)


    :-very nice and easy  -  15 Aug 2011


    The first time I cooked this recipe, I found it decent but a little bland. On second time I substituted a pound of fresh salmon, poached, for the canned and threw 2 tsps "Old Bay Seasoning" (available in most grocery stores) in the mixture, and found that this worked wonders!  -  14 Jan 2002  (Review from Allrecipes US | Canada)


    I found the original recipe a little bland and dry, but the ideas this recipe spawned lead me to this. I substituted fresh salmon that I pulsed in the food processor; (to form small chunks) used fresh bread crumbs along with a couple of tsps of Old Bay. The cakes I made were thin,(like 6 oz hamburger patties) so the salmon would cook before they browned too much. I cooked them using half butter and oil. It imparts a little better flavor then oil alone. They were extremely moist!!! I've used two sauces: first, I tried a dill flavored Hollandaise. Quite nice. Next, I made a Brown Butter and found the nutty flavor worked great.  -  31 Oct 2007  (Review from Allrecipes US | Canada)