Easy Salmon Cakes (With Leftover Salmon)
on Sep 26, 2021, Updated Mar 13, 2022
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These salmon cakes are a great way to repurpose leftover salmon filets! Everything comes together in one bowl and is lightly pan-fried to form these crisp on the outside, tender on the inside patties!
Salmon is rich in fatty acids and omega-3, making it a great source of protein for babies. They are a great handheld food with tender flakes of salmon in every bite and a great way to use up leftover salmon! If you’re looking for other ways to repurpose leftover protein, try out these chicken fritters with leftover chicken and these easy chicken salad rollups!
Table of Contents
What You’ll Need
Here is what you’ll need to make these salmon cakes:
- Salmon Filet: I used a pre-cooked salmon filet in this recipe. My favorite way to quickly prepare salmon is to air fry it!
- Panko Breadcrumbs: Be sure to use plain Panko breadcrumbs as some varieties contain added salt.
- Eggs: Used as a binder to hold the salmon cakes together.
- Onions/Peppers: For added flavor and texture.
- Butter/Oil: For pan-frying.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Eggs: For an egg-free version, substitute the egg in the mixture with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken. Substitute the egg for dipping with melted butter or oil before dipping into the breadcrumbs to coat.
- Breadcrumbs: I use panko breadcrumbs in this recipe, but for a gluten-free version, replace the breadcrumbs with ⅓ cup of almond flour.
Step By Step Instructions
STEP 1: Shred the cooked salmon in a large bowl.
STEP 2: Add the chopped onions and peppers, 1/4 cup breadcrumbs, and one egg to the bowl with the salmon and mix until combined (Image 1).
STEP 3: Scoop out approximately 3 tablespoons worth of mixture (I like to use a large cookie scoop) and form it into a patty shape (Image 2).
STEP 4: Whisk the second egg and dip each salmon patty into the egg mixture to coat (Image 3).
STEP 5: Dip the patty into breadcrumbs to coat. Lightly press the breadcrumbs into the patty so that they stick (Image 4).
STEP 6: Heat a medium frying pan with a little butter or oil and pan fry for a few minutes per side until golden brown (Images 5 & 6).
Storage Instructions
Once cooled, the salmon cakes can be stored in the fridge for up to 2 days. To store, individually wrap each salmon cake in plastic wrap and store them in an airtight container. They can also be frozen for 2-3 months. Alternatively, you can prepare the mixture, form it into patties, and freeze the patties between layers of parchment paper. Once you are ready to cook, you can thaw the patties and then dip them into the egg and breadcrumb mixture to coat and cook.
Tips For Success
- Finely chop the onions and peppers are small as you can so that there aren’t too many large chunks in the mixture. If you prefer a more subtle taste, you can saute them beforehand and add them to the salmon mixture once cooled.
- The salmon cakes can also be made in an air fryer! If you are cooking them in an air fryer, make sure to spray the patties with a cooking spray so that they have enough moisture to brown well while air frying.
- The main flavor for these salmon cakes comes from the flavor and seasonings in the pre-cooked salmon filet. My favorite way to quickly cook salmon is to air fry it! Check out this post on air-fryer salmon!
Recipe FAQs
These salmon cakes are crispy on the outside and soft and tender on the inside!
I add the chopped onions and peppers raw and they fully soften in the pan when cooked, but be sure to finely chop them! If they are large chunks there will be more crunch in the texture and the mixture will be more difficult to form into patties. You may also lightly sautee them beforehand if you prefer.
Other Salmon Recipes You’ll Love
Salmon Nuggets
Salmon Rice Balls
Salmon Sweet Potato Patties
Air Fryer Salmon
If you tried these Salmon Cakes with Leftover Salmon please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Salmon Cakes
Ingredients
- 1 pre-cooked salmon filet
- ¾ cup panko breadcrumbs, divided, ¼ cup to stir into the mixture and ½ cup for coating
- 2 eggs, divided
- ¼ cup finely chopped peppers and onions
- butter/oil, for pan frying
Instructions
- Shred the cooked salmon in a large bowl.
- Add the chopped onions and peppers, 1/4 cup breadcrumbs, and one egg to the bowl with the salmon and mix until combined.
- Scoop out approximately 3 tablespoons worth of mixture (I like to use a large cookie scoop) and form it into a patty shape.
- Whisk the second egg and dip each salmon patty into the egg mixture to coat.
- Dip the patty into breadcrumbs to coat. Lightly press the breadcrumbs into the patty so that they stick.
- Heat a medium frying pan with a little butter or oil and pan fry for a few minutes per side until golden brown.
Notes
- Finely chop the onions and peppers are small as you can so that there aren’t too many large chunks in the mixture. If you prefer a more subtle taste, you can saute them beforehand and add them to the salmon mixture once cooled.
- The salmon cakes can also be made in an air fryer! If you are cooking them in an air fryer, make sure to spray the patties with a cooking spray so that they have enough moisture to brown well while air frying.
- The main flavor for these salmon cakes comes from the flavor and seasonings in the pre-cooked salmon filet. My favorite way to quickly cook salmon is to air fry it! Check out this post on air-fryer salmon!
Great easy way to use cooked salmon. Takes only a few minutes to prepare. I used shallots instead of onion and red pepper. Will definitely make them again.
I’m so glad to hear that you enjoyed them, Alicia!😊