← Back to 30-Minute Dinners · Weeknight · Salmon Cakes
385 cal38g protein12g carbs19g fat520mg sodium
Estimated, per serving — stays per-serving no matter how many you cook for.
From scratch25 min activeShortcut20 min active
Everyday 25nothing beyond the everyday cabinet
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Salmon Cakes
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Weeknight25 minBeginner friendly
Serves−4+· written for 4 — change it and the ingredients follow
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Ingredients
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salmon filletskin removed, any small bones picked out1.5 lb
panko breadcrumbs0.75 cups
egg1 large
yellow onionfinely diced0.25 medium
fresh dillfinely chopped2 tbsp
lemon1 whole
dijon mustard1 tbsp
salt0.5 tsp
black pepper0.25 tsp
neutral oil3 tbsp
Cook it to
Salmon145°F / 63°C
USDA minimum internal temperatures. Measure at the thickest part, away from bone.
Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.
Goes well withMost sides finish faster than the main — start the quick ones last so everything lands hot.
Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.
Steps
1Place salmon fillet on a cutting board and flake it into bite-sized pieces with a fork, removing any remaining pin bones as you go.
2In a mixing bowl, combine the flaked salmon, panko, egg, diced onion, dill, dijon mustard, salt, and black pepper. Fold gently until just combined—don't overmix or the cakes will be dense.
3Divide the mixture into 8 equal portions and gently shape each into a flat patty about 0.75 inches thick. If the mixture feels too wet, add another tablespoon of panko.
4Heat oil in a skillet over medium-high heat until it shimmers. Working in batches, carefully place cakes in the pan and cook for 3–4 minutes on the first side until golden and crispy.
5Flip and cook for another 3–4 minutes on the second side until cooked through and golden brown.
6Transfer to a paper-towel-lined plate. Cut the lemon into wedges and serve with the cakes.