Delicate, crisp, and fresh salmon cakes are simple to make and full of flavor. These Old Bay–seasoned salmon cakes contain bite-sized chunks of fresh salmon and work perfectly for lunch, dinner, appetizers, or snacks. If you enjoy this recipe, try the lemon-garlic, herb, and parmesan crispy tuna cakes!
I grew up eating canned salmon cakes but always preferred the taste of fresh salmon. Fresh salmon has a brighter, cleaner flavor that transforms the patties. The first time I tried fresh salmon cakes at a restaurant I was surprised — they were seasoned with peppers, celery, onions, and capers and the texture was wonderful. After that meal I was hooked and kept searching for a home recipe that matched what I tasted. Ina Garten’s version comes very close.
Salmon cakes are versatile and pair well with a simple salad, roasted potatoes, rice, or asparagus. They’re also great with a bright sauce — I’ve included a few quick sauce options in the recipe notes below. Here’s a short overview of how I prepare these salmon cakes:
- Bake the salmon just until cooked through.
- Let it cool, then chill in the refrigerator for about 30 minutes.
- Sauté the vegetables with seasonings until soft.
- Flake the chilled salmon and mix with the sautéed vegetables, mayonnaise, eggs, and breadcrumbs.
- Form into 10 cakes (about 2½–3 ounces each) or use a ¼-cup scoop.
- Lightly coat the patties with flour or cornmeal and pan-fry until golden and crisp. Serve with lemon-mayo, Thai chili sauce, or remoulade.
I like frying these salmon cakes because they turn out delicate inside and nicely crisp outside. The vegetables — bell peppers, onion, and celery — add character and brightness without overwhelming the fish. Serve simply with fresh lemon and mayonnaise, or pair them with Thai chili sauce or remoulade for a bold contrast. Below is the full recipe with ingredients and step-by-step instructions.
INA GARTEN FRESH SALMON CAKES
April Boller Wright
Ingredients
- 1/2 lb fresh salmon
- Kosher salt and ground black pepper
- 4 tbsp unsalted butter
- 3/4 cup small-diced red onion (about 1 small onion)
- 1/2 cup small-diced red bell pepper (1 small)
- 1/2 cup small-diced yellow bell pepper (1 small)
- 1/4 tsp good-quality olive oil
- 1 tbsp capers, drained
- 1/4 cup parsley, chopped
- 1 1/2 tbsp celery, diced small (about 3 stalks)
- 1 1/2 tsp Old Bay seasoning
- 1/4 tsp cayenne pepper
- 1/4 tsp hot sauce
- 1/2 tsp Worcestershire sauce
- 1 cup bread processed into coarse crumbs (about 3 slices, ends trimmed)
- 1/2 cup good-quality mayonnaise
- 2 tsp Dijon mustard
- 2 extra-large eggs, lightly beaten
- 1/8 cup cornmeal (optional) optional
Instructions
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Preheat the oven to 350°F (175°C). Place the salmon on a sheet pan skin-side down, brush lightly with olive oil, and season with salt and pepper. Bake 15–20 minutes, until just cooked through. Remove from the oven, tent with foil, let rest 10 minutes, then chill in the refrigerator until cold.
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While the salmon chills, heat 2 tablespoons butter and 2 tablespoons olive oil in a large sauté pan over medium-low heat. Add the diced onion, bell peppers, celery, parsley, capers, Old Bay, cayenne, hot sauce, Worcestershire, and 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the vegetables are soft, about 15–20 minutes. Remove from heat and cool to room temperature.
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Spread the bread crumbs on a sheet pan and toast in the oven for about 5 minutes, tossing occasionally, until lightly browned. Let cool.
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Flake the chilled salmon into a large bowl. Add the toasted bread crumbs, Dijon mustard, mayonnaise, and beaten eggs, then fold in the cooled vegetable mixture. Cover and chill for 30 minutes to firm up. Shape the mixture into 10 cakes (about 2½–3 ounces each). If desired, lightly dust each side with cornmeal for extra crunch.
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Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large sauté pan over medium heat. Cook the patties 3–4 minutes per side, until golden brown and heated through. Drain on paper towels and serve hot with your preferred sauce.
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Remoulade Sauce:
4 tbsp + 1/2 tsp good-quality mayonnaise, 2 tbsp Dijon mustard, 1/4 tsp pickle juice (optional), and a few pinches Cajun seasoning. Combine and adjust to taste.Thai Chili Mayonnaise:
4 tbsp mayonnaise mixed with 2 tbsp Thai chili sauce (homemade or store-bought). Adjust proportions to taste.Simple Lemon Mayo:
4 tbsp mayonnaise mixed with 1/2 tbsp fresh lemon juice (add more to taste). Mix until smooth.Recipe adapted from Ina Garten (Barefoot Contessa).
Notes
Freezer instructions: Shape the mixture into patties but do not cook. Place patties on a sheet pan and freeze until firm. Wrap individually in plastic wrap and store in a freezer bag for up to one month. Thaw overnight in the refrigerator before cooking per the recipe directions.
YOU MAY ALSO LIKE THESE SEAFOOD RECIPES:
SOUTHERN FRIED FISH (WHITING FISH RECIPE)
SALMON WITH RHUBARB SWEET CHILI SAUCE
SHRIMP LETTUCE WRAPS
LEMON PARMESAN SHRIMP
PARMESAN FISH WITH BROCCOLI, CORN AND TOMATO SALSA
EASY SWEET THAI CHILI SAUCE
