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I am a picky eater currently in recovery.  It has been a long struggle for me, but I’m thrilled with all the work I have put in to be where I am today. However, I am now the mother of a picky eating child. He is getting better, but it has been an eight-year struggle. You need this backstory to know that even my kid likes these salmon cakes. Your family will love these salmon cakes, but may I make a suggestion? Don’t tell any picky eaters that these are called salmon cakes. The first time I served them, Jack was so upset that it wasn’t a cake in the shape of a salmon. Parenting is easily 50% marketing, so call these salmon patties or something. You’re welcome.

A version of this recipe was originally published on Culinary Bliss. I have updated it to reflect our preferences.

salmon cakes

5 from 2 ratings

Salmon Cakes

Servings: 6 people
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
salmon cakes
Delicious simple salmon cakes that come together in a flash. Full of flavor and protein, these salmon cakes will please even the picky members of your family.



  • Lightly beat the egg, add the salmon, and then the rest of the ingredients.
  • Heat a cast iron or other heavy skillet over medium heat, and melt a few tbsp of butter.
  • Make patties with the salmon mixture, and put in the hot butter.
  • Flip when browned and toasty. Then cook on the other side. Remove to a plate lined with a paper towel. Serve with tartar, aioli, or a fresh tomato salsa.


This is based on a recipe that originally appeared on Culinary Bliss.
For the salmon, I use wild canned salmon from Costco. I used to bake the salmon in parchment at 400 degrees for 22 minutes the night before making the cakes. I have found the canned wild salmon has exactly the same taste as cooking the salmon myself. It is also easier and more economical. 
I will make a few cakes for the picky kid before adding the jalapeno. Then I mix it in for the rest of the non-wimpy eaters.
This fish spatula is hands down the easiest thing I have found to turn the cakes. It rules for pancakes and pretty much anything else in your life that needs flipping.


Calories: 316kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

These salmon cakes are amazing served with aioli (I always use a mixture of greek yogurt or mayo, diced green onions (if I have them, dried chives if I don’t), dill, lemon pepper, parsley, and tons of fresh garlic. Another amazing topper is this copycat Claim Jumper Tomato Herbed Ranch Salsa (but use plain Greek yogurt, because sour cream makes me puke. Apparently I am still working on being not completely picky).

A pro tip for this meal is that you can make and assemble the salmon cakes ahead of time. We make them and store in an air-tight glass container (in the fridge) with layers of parchment to keep them from sticking. Come home, preheat your cast iron skillet. Then go take your work clothes off, change into your post-work yoga pants, free yourself of that evil bra, and come back, add the butter, and get to cooking.

Side dishes that I serve for these salmon cakes will vary depending on the season. During spring/summer, grilled asparagus, zucchini, and sweet onions are totally my jam. I also love serving this Zesty Instant Pot Quinoa Salad. During colder weather, I find a simple bowl of homemade tomato soup is a perfect combination. Crispy brussels sprouts are also a delicious pairing, especially considering if you make them in another cast iron skillet. Two cast iron skillets going at the same time means no extra dishes for you!

Looking for a gluten-free version of this recipe? Try my Paleo Salmon Cakes!

About Sarah

Helping you serve up budget-friendly sustainable recipes with a side of balanced living.
Come for the food. Stay for the snark.

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  1. During 2020 we ended up with many cans of tuna hanging out in the pantry and I wanted to find something to do to make them delicious. Of course, I turned to Sarah for the answer. I subbed canned tuna in for salmon and these cakes were amazing!5 stars

      1. P.S. I ran the whole mix through the food processor to get an even consistency. It worked great!

    1. So glad you liked it! One of my favorite things about this recipe is freezing the extra (cooked) cakes. I throw them on a sheet pan or in cast iron in the last 10-15 minutes when roasting veggies.

  2. Tried this with tilapia (hubs doesn’t like salmon) they were awesome! The carnivore asked me to make some to eat as leftovers! Great share!

  3. Loooooveee salmon. Can’t wait until my husband and I move to Seattle and can get it all the time, fresh! And love that you used Old Bay. I’m from Maryland and we used it all the time growing up!

    1. Should be moving in about a year. We visited in March and absolutely loved it!!! To top it off, I’m a red-head. Less sun/cloudy weather will do me some good! (I lived in San Diego all of last year – bad idea.)

    2. I’m a super pale strawberry blonde, so I understand your pain! Our almost 4 years of being in LA was a constant exercise in jumping from shadow to shadow and slathered in SPF 50.

  4. I love salmon cakes. I’m so going to try these. I have about 30 fish in the freezer from salmon fishing in the summer. It will be a nice change of pace.

  5. Sounds really good however I’m not sure my husband would eat them and I know that out of all the kids I MIGHT get 1 to try them. No matter how hard I try to get them to at least give things a chance they are so stubborn. However even if just for me I may have to try these. 🙂