Lemon Herb Salmon Cakes

Name: Lemon Herb Salmon Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 cakes
Ingredients: 2 cups cooked salmon, flaked; 1/2 cup breadcrumbs; 1/4 cup fresh parsley, chopped; 1/4 cup fresh dill, chopped; 1/4 cup mayonnaise; 1 lemon (zest and juice); 1 egg, beaten; Salt and pepper to taste; Olive oil for frying

Highlighted under: Dinner Recipes

We absolutely love making Lemon Herb Salmon Cakes for a quick and flavorful meal. The combination of fresh herbs and zesty lemon creates a delightful flavor profile that pairs perfectly with the tender salmon. This recipe is not only easy to whip up, but it also gives us a chance to experiment with different herbs based on what we have on hand. Whether served as a main dish or an appetizer, these cakes have become a family favorite around our table, complementing both salad and grain sides beautifully.

Created by

The Hazelsrecipes Team

Last updated on 2026-02-14T21:12:21.879Z

I remember the first time I made Lemon Herb Salmon Cakes. The aroma of fresh herbs and lemon zest wafting through my kitchen was simply irresistible. I aimed for a light and crispy texture, and the results exceeded my expectations. The secret lies in the mixture—using both cooked salmon and breadcrumbs allowed for the perfect binding without losing moisture.

One of the best tips I can share is to let the cakes rest for a few minutes before cooking. This allows them to hold together better during cooking, ensuring they don’t fall apart in the pan. The final touch is a squeeze of fresh lemon juice right before serving—it's a gamechanger!

Why You'll Love These Salmon Cakes

Bright, zesty flavor that invigorates your palate
Quick and easy preparation, perfect for busy weeknights
Versatile dish that pairs well with various sides

Ingredients

Gather these ingredients before you begin:

Ingredients

2 cups cooked salmon, flaked
1/2 cup breadcrumbs
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1/4 cup mayonnaise
1 lemon (zest and juice)
1 egg, beaten
Salt and pepper to taste
Olive oil for frying

Instructions

Follow these steps to make delicious Lemon Herb Salmon Cakes:

In a large bowl, combine the flaked salmon, breadcrumbs, chopped parsley, dill, mayonnaise, lemon zest, lemon juice, and beaten egg. Season with salt and pepper. Mix well until everything is evenly incorporated.

With your hands, form the mixture into 4 equally-sized cakes, about 1 inch thick. Place them on a plate lined with parchment paper.

In a skillet, heat olive oil over medium heat. Once hot, add the salmon cakes and cook for about 4-5 minutes on each side, or until golden brown and crispy.

Remove the salmon cakes from the skillet and place them on paper towels to drain excess oil. Serve hot with a wedge of lemon on the side.

Storage and Freezing Tips

If you have any leftover salmon cakes, allow them to cool completely before storing. They can be refrigerated in an airtight container for up to three days. To maintain their texture, reheat them in a skillet over medium heat rather than in the microwave. This method helps retain their crispy exterior.

For long-term storage, these salmon cakes freeze very well. Place the uncooked formed cakes on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag. They can be stored for up to three months. Cook from frozen by frying for an additional minute or two on each side.

Troubleshooting Common Issues

If your salmon cakes fall apart during cooking, it usually results from the mixture being too dry or lacking enough binding ingredients. Try adding a bit more mayonnaise or an additional egg next time. Also, avoid overcrowding the skillet when frying, as this lowers the oil temperature and can cause cakes to stick together or become soggy.

If the cakes are browning too quickly on the outside while remaining undercooked inside, reduce the heat slightly. Cooking them over medium-low heat will allow them to cook through properly and achieve a golden crust without burning.

Questions About Recipes

→ Can I use canned salmon instead of cooked salmon?

Yes, canned salmon works great in this recipe. Just make sure to drain it well before using.

→ What can I serve with the salmon cakes?

These cakes pair wonderfully with a green salad, roasted vegetables, or on a bun as a salmon burger.

→ How do I store leftover salmon cakes?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best results.

→ Can I freeze the salmon cakes?

Yes, you can freeze uncooked salmon cakes. Just place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cook time.