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If you’ve been looking for salmon cakes with fresh salmon that are crispy on the outside, tender on the inside, and actually easy to make, you’ve come to the right place.
These oven baked salmon cakes are packed with flaky fresh salmon, crunchy bell pepper, Old Bay seasoning, and just enough Dijon and hot sauce to keep every bite full of flavour. They’re easy enough for a weeknight dinner but just as good served as an appetizer, tucked into a bun, or dipped in a creamy homemade remoulade.
A few years ago, my boyfriend came home from the fishing trip of a lifetime with more than 40 pounds of wild caught salmon, halibut, and lingcod. Safe to say, I had plenty of opportunities to experiment! Along with my pan seared salmon with lemon caper butter sauce and easy salmon chowder, these salmon cakes quickly became one of my favourite ways to put fresh salmon to good use.
What You’ll Need to Make Salmon Cakes With Fresh Salmon
These simple ingredients come together to make salmon cakes that are crispy on the outside, tender on the inside, and packed with flavour. Here’s what you’ll need:
- Fresh Salmon Fillets: Start with high quality fresh salmon, preferably wild caught. Bake it first, then remove the skin and any bones before flaking it into bite sized pieces. This gives the salmon cakes great texture and plenty of flavour.
- Bell Pepper: Adds a little crunch, colour, and mild sweetness without overpowering the salmon. I used green bell pepper, but any colour works.
- Mayonnaise: Helps bind the mixture together while adding moisture and richness, keeping the salmon cakes tender. Store-bought works great, but if you have a few extra minutes, try my homemade mayonnaise for even more flavour.
- Breadcrumbs: Give the salmon cakes structure and help them hold their shape. Regular breadcrumbs or panko both work well, with panko adding a little extra crunch.
- Egg: Another important binder that helps keep everything together while adding a bit of richness.
- Green Onions: Add a mild onion flavour and a pop of freshness that pairs beautifully with the salmon.
- Old Bay Seasoning: A classic seafood seasoning that brings plenty of savoury flavour with hints of celery salt, paprika, and a touch of spice.
- Dijon Mustard: Adds a little tang and depth that balances the richness of the mayonnaise.
- Hot Sauce: Gives the salmon cakes a subtle kick without making them spicy. Add more or less depending on your taste.
- Lemon Juice: Brightens the flavours and balances the richness of the other ingredients. Freshly squeezed lemon juice is best, but lime juice works in a pinch.
- Salt and Black Pepper: Season to taste to bring all the flavours together.
Find the full ingredient list and exact measurements in the recipe card below.
Helpful Tips for Perfect Salmon Cakes
You can find the full instructions in the recipe card below, but these quick tips will help you get salmon cakes that hold together well and bake up golden every time.
- Don’t overcook the salmon. Bake it just until it’s cooked through, then let it cool slightly before flaking. Overcooked salmon can make the cakes drier than they need to be.
- Flake, don’t mash. After baking, gently flake the salmon into small pieces. You want some texture, so avoid breaking it down too much.
- Don’t overmix. Stir everything together just until combined. Overmixing can make the salmon cakes dense instead of light and tender.
- Keep them the same size. Form evenly sized patties so they bake at the same rate.
- Chill before baking. Pop the patties in the fridge for about 30 minutes before baking. This helps them firm up and hold their shape.
- Flip with care. Use a thin spatula and flip them gently halfway through baking so they stay intact. Parchment paper also helps prevent sticking.
- Serve them hot. These salmon cakes are best fresh from the oven with a squeeze of lemon and a side of my homemade remoulade for dipping.
Frequently Asked Questions
more great seafood recipes
If you enjoyed these fresh salmon cakes, here are a few more seafood recipes to add to your menu. Whether you’re craving another salmon favourite or looking to switch things up, there’s something here for every seafood lover.
- Salmon Crudo. A fresh, elegant appetizer that’s surprisingly simple to make.
- Greek Shrimp Bake with Feta and Tomatoes. An easy one pan dinner packed with Mediterranean flavour.
- Salmon Cobb Salad. A hearty, protein packed salad that’s great for lunch or dinner.
- Mediterranean Baked Halibut. A light, flavourful fish dinner that’s easy enough for any night of the week.
- Parmesan Crusted Fish. Crispy, cheesy, and family friendly for any night of the week.
- Air Fryer Tuna Steaks. Perfectly cooked tuna with minimal effort.
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Salmon Cakes with Fresh Salmon
Ingredients
For the Salmon
- 1 pound fresh salmon fillet (preferably wild-caught )
For the Salmon Cakes
- ½ cup bell pepper (diced)
- ¼ cup mayonnaise
- ¼ cup breadcrumbs
- 1 large egg (lightly beaten)
- 2 green onions (finely chopped)
- 1 tbsp old bay seasoning
- 1 tbsp dijon mustard
- 1 tbsp hot sauce
- 1 tbsp fresh lemon juice
- salt and black pepper (to taste)
For Serving (Optional)
- lemon wedges (for serving)
- homemade remoulade
- homemade tartar sauce
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Season the salmon lightly with salt and pepper, then bake for 12 to 15 minutes, or until it flakes easily with a fork.
- Let the salmon cool for a few minutes, then remove the skin (if needed) and flake it into small pieces.
- In a large bowl, combine the flaked salmon, bell pepper, mayonnaise, breadcrumbs, egg, green onions, Old Bay seasoning, Dijon mustard, hot sauce, and lemon juice. Mix just until combined. If the mixture feels too wet, add a little more breadcrumbs. If it's too dry, stir in a little extra mayonnaise.
- Divide the mixture into equal portions and shape into evenly sized salmon cakes.
- Place the patties on a parchment lined baking sheet and refrigerate for 30 minutes. This helps them hold their shape while baking.
- Bake for 15 to 20 minutes, carefully flipping the salmon cakes halfway through, until they're golden brown and heated through.
Notes
Nutrition
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scroll up above the recipe card for ingredient notes, tips & tricks, and easy swaps/variations.Made it? Tell me everything.
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I hope these fresh salmon patties become a new favourite in your kitchen! If you make them, I’d love to hear what you think. Leave a comment below and don’t forget to tag @HipHipGourmet on social media so I can see your delicious creation!
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