Salmon Cakes

Ann Dunaway Teh

Salmon Cakes

Salmon cakes are a great way to get your family to eat another serving of fish. These can even made in the slow cooker - see the tip at the bottom of the recipe. The dill sauce adds even more flavor, especially for any skeptical taste buds.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Seafood
Cuisine American
Servings 8 salmon cakes
Calories 319 kcal


Salmon Cakes

  • 3 6-oz cans boneless skinless salmon drained and flaked with a fork
  • 1 large egg lightly beaten
  • 3/4 cup frozen corn thawed
  • 1 cup panko breadcrumbs
  • 3/4 cup Colby jack cheese shredded
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 1 Tbsp canola oil

Dill Sauce (optional)

  • 1/2 cup plain Greek yogurt 2% milk fat recommended
  • 1/4 cup reduced fat mayonnaise
  • 1/2 tsp dried dill


For the Salmon Cakes

  • In a large bowl, combine the flaked salmon with the egg, corn, breadcrumbs, cheese, salt and pepper. Stir well.
  • Form mixture into 8 patties.
  • Heat 1/2 tablespoon canola oil in a large skillet over medium heat. Add 4 of the salmon cakes to the pan and cook on each side until browned, about 4 to 5 minutes per side. Repeat with remaining oil and salmon cakes. Serve one to two salmon cakes per person with dill sauce.

For the Dill Sauce

  • Put all ingredients in a bowl and stir well. Serve with salmon cakes.


Chef’s Note: Did you know you can actually make salmon cakes in the slow cooker? Just follow these steps:
  1. Spray the inside of a 6-quart slow cooker insert with cooking spray.
  2. Rather than forming into patties, form the salmon cake mixture into balls just slightly bigger than a golf ball. From the recipe above, you’ll get about 9 salmon balls. Place the salmon cakes into the slow cooker.
  3. Cook on low in the slow cooker for 4 hours or until cooked through and slightly browned on the outside.
Nutrition Facts are for 2 Salmon Cakes (dill sauce not included)
Keyword salmon

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