Mom's Best Recipes
Recipe

Crispy Salmon Fish Cakes

Golden salmon cakes with bright lemon, dill, and a creamy caper mayo. Crisp outside, tender inside, and totally weeknight doable.

Author By Matt Campbell
4.8
A plate of golden brown salmon fish cakes with a small bowl of creamy sauce and lemon wedges on a light wooden table
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Fish cakes are one of those magic tricks that feel like you cheated, but in a wholesome, “I fed everyone and only dirtied one bowl” kind of way. You get crisp edges, a tender center, and a whole lot of flavor for not a lot of effort.

This version leans classic and cozy: flaky salmon (leftover cooked or canned both work), mashed potato for that soft bite, lemon and dill to wake everything up, and a caper mayo that tastes like it belongs next to anything fried and golden. Make them for dinner, stack them into lunch the next day, or freeze a batch for future you. Future you deserves nice things.

Salmon, cooked potatoes, eggs, lemon, dill, breadcrumbs, and seasonings arranged on a neutral kitchen counter

Why It Works

  • Crisp outside, tender inside: Chilling the patties helps them hold together, and a hot skillet gives you those crunchy edges.
  • Big flavor with simple ingredients: Lemon zest, Dijon, and fresh herbs make the salmon taste brighter without getting fussy.
  • Flexible: Works with leftover cooked salmon, canned salmon, or even another flaky fish like cod.
  • Meal prep friendly: Cooked cakes reheat well, and uncooked patties freeze like a dream.
Salmon fish cakes sizzling in a cast iron skillet with a visible golden crust forming on the bottoms

Pairs Well With

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Storage Tips

How to Store and Reheat

Fridge

Store cooked fish cakes in an airtight container for up to 3 days. Cool them promptly before refrigerating, and keep sauce separate if you can.

Reheat

  • Skillet: Best texture. Warm in a lightly oiled pan over medium heat, 2 to 3 minutes per side, until hot in the center.
  • Oven or toaster oven: 375°F for 8 to 12 minutes, flipping once.
  • Microwave: Works in a pinch, but you will lose crispness.

Freeze

Freeze uncooked patties on a parchment-lined sheet pan until solid, then transfer to a freezer bag. Freeze for up to 2 months.

To cook from frozen, warm a thin layer of oil in a skillet over medium-low heat and cook a few extra minutes per side, adjusting as needed for thickness. They are done when the center is hot (or about 145°F if you are using a thermometer). You can also thaw overnight in the fridge for the most even results.

Cooked salmon fish cakes stored in a glass meal prep container with lemon wedges and herbs on the side

Common Questions

Common Questions

Can I use canned salmon?

Yes. Drain it well, pick out any big bits of skin, and mash gently so you still get some flakes. Canned salmon can be saltier, so season cautiously and taste the mix before forming patties.

Why are my fish cakes falling apart?

The usual culprits are too wet or not chilled. Make sure the potatoes are not watery (let them cool and dry out a bit after cooking), drain the salmon well, and chill the formed patties at least 15 minutes. If the mix still feels loose, add 1 to 3 tablespoons more breadcrumbs.

Can I bake these instead of frying?

You can. Brush or spray the tops with oil and bake at 425°F for 15 to 18 minutes, flipping halfway. They will be a little less crisp than pan-fried, but still tasty. For best results, bake on a well-oiled sheet pan.

What fish works besides salmon?

Cod, haddock, pollock, and even canned tuna can work. The key is flaky fish that is not dripping wet. If using a lean white fish, consider adding an extra tablespoon of mayo or a drizzle of olive oil to keep the centers tender.

Are fish cakes kid friendly?

Very. If your crew is sensitive to “green things,” swap dill for parsley or skip herbs and add a little extra lemon zest. Serve with ketchup, tartar sauce, or the caper mayo.

Can I make these gluten free or egg free?

Gluten free: Swap the panko for gluten-free panko or gluten-free breadcrumbs. Egg free: Eggs really help with binding. If you need to avoid eggs, try 2 tablespoons mayo plus 2 tablespoons aquafaba (liquid from a can of chickpeas) and add a bit more breadcrumbs as needed. The cakes will be a touch more delicate, so chill well and flip gently.

I started making fish cakes when I realized I kept cooking “responsible” salmon dinners and then staring at the leftovers like they were a chore. Fish cakes fixed that. Suddenly leftover fish was a plan, not an accident. Also, I love any recipe where the goal is aggressively golden edges and a sauce you can swipe with a finger when nobody is looking.