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Recipe

Salmon Cakes (Crispy + Juicy) with Creamy Lemon Dijon Sauce

Updated on 3 min read
asa Recipe

These crispy Salmon Cakes are golden on the outside, tender on the inside, and packed with flavor from garlic, lemon, Dijon, and fresh herbs. The shredded cabbage adds the BEST texture (almost like a crunchy secret ingredient) and keeps them light, filling, and perfect for meal prep.

They taste like a restaurant appetizer… but they’re super easy to make at home.

Servings & Timing

  • Servings: 8 salmon cakes (serves 4)
  • Prep Time: 15 minutes
  • Chill Time: 15–20 minutes
  • Cook Time: 10–12 minutes
  • Total Time: 40–45 minutes

Ingredients List

Salmon Cakes

  • 2 cups cooked salmon, flaked
    (fresh baked salmon OR canned salmon, drained well)
  • 1 cup shredded cabbage or coleslaw mix
  • ¼ cup finely diced bell pepper
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • ½ cup breadcrumbs or panko
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2–3 tbsp olive oil (for frying)

Creamy Lemon Dijon Sauce (Optional but Highly Recommended)

  • ½ cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp paprika or smoked paprika
  • 1 tbsp chopped parsley or dill
  • Salt & pepper, to taste

Step-by-Step Instructions

Step 1: Make the Salmon Mixture

In a large mixing bowl, add:

  • flaked salmon
  • cabbage
  • bell pepper
  • green onions
  • garlic
  • egg
  • breadcrumbs
  • mayonnaise
  • Dijon mustard
  • lemon juice
  • parsley
  • paprika, salt, pepper

Mix gently until just combined.
Don’t overmix or the cakes can become dense.

Step 2: Shape the Patties

Form into patties about 3 inches wide (about ½-inch thick).

Place them on a plate and refrigerate 15–20 minutes so they hold together while frying.

Step 3: Cook the Salmon Cakes

Heat olive oil in a skillet over medium heat.

Cook patties for 3–4 minutes per side until golden brown and crispy.

Transfer to a paper towel-lined plate to remove extra oil.

Step 4: Make the Creamy Sauce

In a small bowl, whisk together:

  • mayonnaise
  • lemon juice
  • Dijon mustard
  • paprika
  • parsley or dill
  • salt and pepper

Taste and adjust lemon/salt as needed.

Serving Suggestions

These salmon cakes are perfect with:

  • fresh salad (Greek salad is amazing here)
  • roasted broccoli or asparagus
  • cauliflower rice (low-carb option)
  • quinoa or rice
  • mashed potatoes
  • coleslaw

They also make an amazing sandwich in a bun or wrap.

Tips & Variations

Make Them Extra Crispy

Use panko instead of breadcrumbs and let the patties chill the full 20 minutes.

Make Them High-Protein

Mix in ¼ cup cottage cheese or Greek yogurt into the salmon mixture (it makes them moist too).

Low-Carb Option

Swap breadcrumbs with:

  • almond flour
  • crushed pork rinds
  • keto breadcrumbs

Air Fryer Option

  • Spray salmon cakes lightly with oil
  • Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway

Storage & Meal Prep

  • Fridge: 3–4 days in an airtight container
  • Freezer: freeze cooked cakes up to 2 months
  • Reheat in air fryer or skillet for best crispiness

Approx Nutrition (Per Cake – based on 8 cakes)

(will vary depending on mayo + salmon type)

Fat: 9–12g

Calories: 160–200

Protein: 14–18g

Carbs: 6–10g

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