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These easy salmon cakes are crispy on the outside, tender on the inside, and packed with savory flavor. Perfect as a light dinner, appetizer, or tossed on top of a fresh salad with lemony herb sauce.

🍴 Ingredients

• 2 (6 oz) cans wild salmon, drained and flaked
• ½ cup breadcrumbs (panko or regular)
• 1 egg, beaten
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 2 green onions, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Old Bay seasoning (or paprika)
• Salt and pepper to taste
• Olive oil, for frying
• Optional: lemon wedges for serving

🔥 Instructions

Mix the Base:
In a large bowl, combine salmon, breadcrumbs, egg, mayo, Dijon mustard, green onions, parsley, and seasoning. Mix until just combined—don’t overwork the mixture.

Form the Cakes:
Using your hands or a scoop, form the mixture into 6–8 equal patties. Place them on a plate and refrigerate for 15–20 minutes to help them firm up.

Pan-Fry to Golden Perfection:
Heat a drizzle of olive oil in a nonstick skillet over medium heat. Fry the salmon cakes for 3–4 minutes per side, or until golden brown and crispy.

Serve It Up:
Plate with a squeeze of lemon juice and your favorite sauce—tartar, dill yogurt, or spicy aioli all work great.

📦 Amazon Must-Haves for Perfect Salmon Cakes

• 🥫 Wild Canned Salmon – A pantry staple that brings bold flavor and healthy omega-3s.
• 🥣 Mixing Bowl Set with Lids – Great for prep and storage—plus they nest beautifully.
• 🍳 Nonstick Frying Pan – Perfect for crisping up patties without sticking.
• 🧂 Old Bay Seasoning – A classic seafood blend that brings the magic.
• 🥄 Stainless Steel Measuring Spoons – For accurate seasoning every single time.
• 🍋 Citrus Squeezer Tool – Effortlessly juice lemons for that final zesty touch.

💡 Helpful Tip: If your mixture feels too wet to form into cakes, just add a little more breadcrumbs. Want to make them gluten-free? Swap in almond flour or GF breadcrumbs!