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Salmon Cakes Recipe

Sweet red bell pepper bits, zesty garlic and meaty salmon combine in these grain-free Salmon Cakes. Delightful on salads, sandwiches and more!

When I saw a food magazine that I like tout the wonderful ease of using canned salmon in recipes, I was intrigued and bought a can. Then it sat in my cupboard for months … completely unused.

A week or so ago, I saw a post on The Perfect Pantry about Lydia’s Salmon Croquettes and I was totally intrigued all over again. Perhaps canned salmon is worth trying? So I did. And I enjoyed it.

This recipe is devoid of breadcrumbs because it doesn’t need them. The egg is enough of a binder to bring together the ingredients into patty form. The sweet red pepper bits and garlic make this a really dreamy combination.

From Will’s cleaned plate and Paige’s devouring, I would say this was a big SCORE!

Honestly, the portion size here isn’t huge — but with a big salad or maybe some rice and veggies, it’s just perfect for a light spring or summer dinner. Another good one to try? My Tuna Cakes. They won’t disappoint.

Yield: 4 servings

Salmon Cakes Recipe

Salmon Cakes Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 2 7.5- oz cans salmon, drained, flaked and picked over to remove any large pieces of bone
  • 2 eggs, beaten
  • 2 cloves garlic, minced
  • zest of 1 lemon
  • 1/4 cup finely chopped red bell pepper
  • 1 tsp black pepper
  • sea salt
  • 2-3 tbsp olive oil


  1. Combine the salmon, eggs, garlic, lemon zest, red bell pepper, pepper and salt in a bowl. Stir well.
  2. Heat the olive in a large skillet over medium heat.
  3. Divide the salmon mixture into eight equal portions. Gently pat each portion into a patty and drop into the skillet.
  4. Cook for 4-5 minutes per side, until cooked through. Patties will be browned nicely.


To serve: There are so many ways you can serve these patties. I like them on a big salad with tomatoes, cucumbers and feta (as pictured), but you could also serve them on a bed of rice with stir-fried veggies. Or, serve these as an appetizer with tartar sauce for dipping.


Sunday 6th of April 2014

These look so delicious! I'm from Alaska and sometimes get canned salmon from my family up there...definitely looks like a good way to use it!

As for breadcrumbs/crunchiness: I like to use cornmeal to make foods crunchy. Sprinkle on a pan for homemade pizza crust, PANCAKES (seriously try it), roasted veggies... I bet sprinkling just a little cornmeal would give these salmon cakes a nice, subtle crunch.

Sarah W. Caron

Monday 7th of April 2014

I will definitely try that! Thank you!!

Tuna Cakes Recipe | Sarah’s Cucina Bella :: Family Food

Thursday 20th of May 2010

[...] grosses me out, and honestly I would rather have fresh. But when I recently told you about the Salmon Cakes that my kids and I adore, I discovered that canned fish does have its (awesome) uses. In [...]

The Teacher Cooks

Tuesday 11th of May 2010

Just wanted you to know that I posted your salmon cake recipe on my blog and linked to yours. I hope you approve. They are fabulous and yes I have made them three times! .-= The Teacher Cooks´s last blog ..Chocolate Pudding Pie and a Lesson Learned! =-.

Michelle Yalch

Tuesday 13th of April 2010

The flavor with these were PHENOMENAL!! I had to substitute green peppers for the red peppers, but still yummy! The family agreed this was a keeper dinner!

The Teacher Cooks

Friday 9th of April 2010

This sounds really good. Salmon patties have always been a favorite of mine. I like the addition of lemon zest and red pepper. .-= The Teacher Cooks´s last blog ..Ultimate Comfort Food – Tuna and Shells – another classroom activity =-.

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