Recipe

Bold Salmon Cakes: Tangy and Creamy

Crisp-edged salmon cakes with a bright, creamy lemon Dijon sauce. Fast enough for weeknights, bold enough to feel like you tried harder than you did.

By Matt Campbell

•

4.8

Golden-brown salmon cakes on a white plate with a small bowl of creamy lemon sauce and scattered fresh herbs

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Salmon cakes are one of my favorite kitchen magic tricks. You take something simple like salmon and a few pantry staples, then somehow end up with crispy edges, a tender middle, and a sauce that makes you want to drag every bite through it.

This version goes bold on purpose: plenty of lemon, Dijon, a little heat, and a creamy, tangy sauce that tastes like the cooler, more confident cousin of tartar sauce. They are weeknight-friendly, meal-prep friendly, and very forgiving if your cakes are not perfectly round. Mine rarely are, and nobody has complained yet.

Hands forming a salmon cake patty on a cutting board with chopped herbs and lemon nearby

Why It Works

Crisp outside, juicy inside: A short chill firms the mixture and helps the cakes hold together while they brown.
Big flavor without weird ingredients: Lemon zest, Dijon, scallions, and smoked paprika build that “wait, what is in this?” energy using basics.
Tangy and creamy sauce that actually tastes alive: Greek yogurt plus mayo keeps it rich but bright, and a splash of pickle brine or capers wakes everything up.
Flexible salmon options: Works with canned salmon for speed or leftover cooked salmon if you have it.

Pairs Well With

Garlic butter green beans with lemon
Roasted sweet potato wedges with paprika
Simple arugula salad with citrus vinaigrette
Rice or quinoa bowl with cucumbers and herbs

Storage Tips

Fridge: Store cooked salmon cakes in an airtight container for up to 3 days. Keep the sauce separate so the cakes stay crisp.

Reheat: For best texture, reheat in a skillet over medium heat with a tiny slick of oil, about 2 to 4 minutes per side. An air fryer also works great at 375°F for 5 to 7 minutes. Microwave is fine, but you will lose the crisp.

Freeze: Freeze cooked cakes on a sheet pan until firm, then transfer to a freezer bag and freeze up to 2 months. Thaw overnight in the fridge and re-crisp in a skillet or air fryer.

Sauce: The sauce holds in the fridge for 4 to 5 days. Stir before serving. If it thickens, loosen with a teaspoon of water or lemon juice.

Common Questions

Can I use canned salmon?

Yes, and it is the move on busy nights. Use 14 to 15 ounces canned salmon (drained very well). If it has skin and bones, you can remove them, or mash the soft bones in for extra calcium. In most cans they break down easily in the mix, but some brands can leave firmer bits, so do what feels good to you.

Why are my salmon cakes falling apart?

Usually it is one of three things: the mixture is too wet, it was not chilled, or the pan was flipped too soon. Drain the salmon well, add an extra tablespoon of panko if needed, chill for 10 minutes, and let the first side brown fully before flipping.

Can I bake these instead of pan-frying?

Absolutely. Bake on a greased sheet pan at 425°F for 12 to 15 minutes, flip once, then bake 3 to 6 minutes more until browned and hot in the center. Ovens vary, and so do sheet pans, so use the color and firmness as your guide. For extra certainty, aim for 145°F in the center.

What can I use instead of panko?

Regular breadcrumbs work. Crushed saltines or Ritz also work and add a cozy, nostalgic vibe. Start with a little less if your substitute is very fine.

Is the sauce spicy?

Only if you want it to be. The base is tangy and creamy. Add hot sauce or cayenne to taste.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowl
Fork (for flaking salmon)
Microplane or zester (optional, but great for lemon zest)
Measuring spoons and cups
12-inch skillet (nonstick or cast iron)
Thin spatula
Sheet pan or plate (for chilling the patties)
Paper towels (for draining salmon and blotting excess oil)
Instant-read thermometer (optional, for doneness)

I started making salmon cakes when I was chasing that sweet spot between “I cooked” and “I did not ruin my whole evening doing it.” They feel like restaurant food, but they are basically a smart remix of what you already have: salmon, crumbs, a little citrus, something creamy. The first time I nailed the crisp edges, I hovered over the pan like a proud little goblin guarding treasure. Now it is one of my go-to dinners when I want comfort and a little swagger on the plate.

Bold Salmon Cakes: Tangy and Creamy

(4.8 Reviews)

Prep Time 25 mins

Cook Time 12 mins

Total Time 37 mins

Servings 4 (makes 8 small cakes)

Ingredients

Salmon Cakes

14 to 15 oz salmon (2 cans, drained very well) or about 2 cups cooked salmon, flaked
1 large egg
1/3 cup panko breadcrumbs, plus 1 to 2 tbsp more if needed
2 tbsp mayonnaise
2 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp lemon zest
2 scallions, thinly sliced
2 tbsp chopped fresh parsley (or dill)
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp cayenne (optional)
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper
2 to 3 tbsp neutral oil (avocado, canola, or grapeseed), for pan-frying

Tangy and Creamy Sauce

1/2 cup plain Greek yogurt
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice, plus more to taste
1 tsp honey (optional, balances the tang)
1 tbsp chopped dill or parsley
1 tbsp minced capers or 1 tbsp pickle relish
1 tsp caper brine or pickle juice (optional but excellent)
Hot sauce, to taste
Salt and pepper, to taste

Note on salmon: Any canned salmon works (water or oil packed). No rinsing needed. Just drain it like you mean it and blot with paper towels if it looks wet.

Instructions

Make the sauce

In a small bowl, stir together the Greek yogurt, mayonnaise, Dijon, lemon juice, honey (if using), herbs, and capers or relish.
Add a teaspoon of caper brine or pickle juice if you want extra tang. Season with salt, pepper, and hot sauce to taste. Refrigerate while you cook the cakes.

Mix and shape the salmon cakes

Drain the salmon very well, then add it to a mixing bowl and flake with a fork. If using cooked salmon, flake it and let it cool first.
Add the egg, panko, mayo, Dijon, lemon juice, lemon zest, scallions, parsley, smoked paprika, garlic powder, cayenne (if using), salt, and pepper.
Mix until combined. The mixture should hold together when pressed. If it feels wet, add 1 to 2 tablespoons more panko.
Shape into 8 small patties (about 2 1/2 to 3 inches wide). Place on a plate or sheet pan and chill for 10 minutes if you can. This helps them stay intact.
Optional size swap: You can also make 4 larger cakes. Cook them a bit longer per side, and use color and firmness as your guide.

Pan-fry until crisp

Heat a large skillet over medium to medium-high heat. Add 2 tablespoons oil to start.
Cook the salmon cakes in a single layer (work in batches if needed), about 3 to 4 minutes per side, until deep golden brown and hot in the center. Add the remaining 1 tablespoon oil as needed if the pan looks dry.
If you want a numbers answer, aim for 145°F in the center. Otherwise, look for browned edges and a center that is steaming hot.
Transfer to a paper towel-lined plate. Taste one and hit it with a pinch of salt if needed. Consider it strongly suggested if you want the edges to really sing.

Serve

Serve hot with the tangy creamy sauce. They are great as-is, tucked into a bun, or on a salad.

Salmon cakes sizzling in a skillet with browned edges, viewed from above

Nutrition information is estimated.

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