Easy Salmon Cakes


Make these quick and easy mini salmon cakes with leftover or canned salmon.

Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
8 cakes


  • 2 cups fresh bread crumbs

  • ¼ cup fresh parsley, chopped

  • ¼ cup chopped green onions

  • 2 large eggs, beaten

  • 2 teaspoons minced fresh dill weed

  • 1 teaspoon fresh lemon juice

  • ¼ teaspoon ground black pepper

  • 14 ¾ ounces leftover cooked salmon, flaked

  • 2 tablespoons butter, or more as needed


  1. Place 1/2 cup bread crumbs onto a plate; place remaining 1 1/2 cups into a large mixing bowl.

  2. Add parsley, green onions, eggs, dill, lemon juice, and pepper to bread crumbs in the mixing bowl; mix until well combined. Add salmon and mix thoroughly with your hands to break salmon up into small pieces. Form into eight 1/2-inch-thick patties. Dip patties into bread crumbs on the plate to coat both sides.

  3. Melt butter in a large skillet over medium heat. Working in batches and adding more butter as necessary, fry salmon cakes until golden brown and crisp, about 3 minutes per side.


Use a 14.75-ounce can of salmon (drained) if desired.

Nutrition Facts (per serving)

480 Calories
22g Fat
40g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 480
% Daily Value *
Total Fat 22g 28%
Saturated Fat 7g 36%
Cholesterol 162mg 54%
Sodium 527mg 23%
Total Carbohydrate 40g 15%
Dietary Fiber 3g 10%
Protein 30g
Vitamin C 10mg 51%
Calcium 138mg 11%
Iron 4mg 21%
Potassium 512mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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