20 Minute Salmon Fish Cakes with Crispy Herb Crust

These quick and easy crispy salmon fish cakes come together in about 20 minutes using just a handful of simple ingredients. A short shallow fry gives them a golden, crunchy exterior while keeping the interior tender and moist. Bright lemon and fresh herbs keep the flavor light and fresh, making these salmon cakes a lovely option for weeknight dinners or to use up leftover roasted salmon.

You Will Love This

• Light, herby flavor: Although these salmon cakes are pan-fried for crispiness, they’re packed with lemon zest and fresh herbs that keep them tasting bright rather than heavy.
• Simple ingredients, big flavor: The recipe highlights straightforward pantry staples—salmon, panko, eggs, mayo, lemon, chives and dill—so each ingredient complements the others without overwhelming the dish.
• Great for leftovers: These cakes are an excellent way to transform leftover roasted salmon into a new meal, or to use drained canned salmon if needed.

Ingredients and Substitutions

• Roasted salmon: Roasted salmon works beautifully here for both flavor and texture. If you don’t have roasted fish, canned salmon or cooked white fish can be used as alternatives.
• Panko breadcrumbs: Panko gives a light, airy texture; regular breadcrumbs or seasoned varieties are acceptable substitutes but may yield a denser cake.
• Eggs: Eggs bind the mixture so the patties hold together—don’t omit them.
• Lemon zest: Adds bright, fresh acidity that cuts through the richness from frying and mayo.
• Mayonnaise: Adds moisture, flavor and additional binding. Full-fat mayo gives the best texture.
• Fresh chives: Offer a mild onion note; thinly sliced green onions can be used if needed.
• Fresh dill: Dill pairs classically with salmon. If using dried dill, reduce the amount because dried herbs are more concentrated.
• Vegetable oil: A neutral oil like vegetable or canola is ideal for frying; use enough to shallow-fry and get a crisp crust.

Instructions

Prepare all ingredients and a large mixing bowl. Flake cooked roasted salmon into small pieces using two forks, checking carefully for any pin bones and removing them.

In the bowl, combine the flaked salmon, panko breadcrumbs, beaten eggs, lemon zest, mayonnaise, chopped chives, chopped dill, and a couple of large pinches of kosher salt. Gently mix until everything is just combined—overmixing can make the cakes tough.

Lightly oil the palms of your hands to prevent sticking, then form the salmon mixture into patties. Use a 1/4-cup scoop or shape by hand; pack each patty firmly but not tightly so they hold together without becoming dense.

Heat about 1/4-inch of vegetable oil in a large skillet over medium heat. Fry the patties in batches for approximately 2–3 minutes per side, until a deep golden-brown crust forms. Transfer cooked cakes to a paper towel–lined plate to absorb excess oil.

Serve the salmon cakes warm with a cool herby sauce such as a dill-yogurt sauce or tzatziki, and garnish with additional fresh dill and chives for color and aroma.

Tips

• Check for pin bones: When flaking the roasted salmon, remove any pin bones you find. It’s safer and keeps the texture pleasant.
• Oil your hands: Lightly oiling your palms prevents the mixture from sticking while shaping patties.
• Pack properly: Pack patties firmly but gently to ensure they hold their shape and cook evenly—overpacking can prevent the center from heating through.
• Serve with a cool sauce: A lemony yogurt-dill sauce provides a refreshing contrast to the hot, crispy cakes. Store-bought tzatziki also pairs nicely if you’re short on time.

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