Aggie's Kitchen

Old Bay Salmon Cakes Recipe

Salmon patties are an easy salmon recipe that comes together in minutes. Serve these Old Bay salmon cakes with lemon & a green salad for a light dinner.

A family favorite!

white plate filled with pan fried salmon patties

Every time I make salmon cakes I ask myself why I don’t make them more often. Every single time.

I didn’t grow up eating salmon patties, as a matter of fact I remember exactly the first time I made them for my husband (at the time fiance) and me. It was early in our relationship, and I remember how much I was enjoying cooking for someone other than myself. At the time I found a salmon patty recipe on the side of some canned salmon, or maybe it was the Old Bay seasoning can.

For salmon patties, I like to use this Wild Alaskan canned salmon that I pick up at Costco. The quality is great and I’ve been buying it for years. It’s skinless and boneless. I’ve tried other canned salmon that I wasn’t crazy about – this one is definitely my go to canned salmon (I really only use it for salmon patty recipes). If you can’t find this brand, the Kirkland brand canned wild salmon is excellent too.

nonstick skillet filled with golden brown salmon cakes

My husband always says that salmon patties remind him of his mom, she made them often for dinner while he was growing up. I love when food sparks memories of loved ones like that. I made these over the weekend and shared them with my in laws. I kind of threw this recipe together (making sure to use Old Bay – a Goodman family favorite), so I’m not sure how close to the original salmon patty recipe my mother-in-law always used but I’m happy to report that everyone approved. 🙂

What to serve with salmon cakes?

I love serving this salmon recipe with a simple green salad if I’m craving a light dinner. For a heartier plate, add rice to your meal. If you want to make your rice more interesting, try this Cilantro Lime Brown Rice but try parsley and lemon in place of the cilantro and lime. Sautéed Cilantro Lime Vegetables (zucchini, squash and pepper) are also great to serve with this recipe.

 

white plate filled with salmon patties

 

How do you make the best salmon cakes?

In my opinion, with simple quality ingredients. Old Bay seasoning is a must and high quality canned salmon like this Bear & Wolf brand I get from Costco (can also be ordered here on Amazon – affiliate link). I like adding finely chopped green onion to my salmon patties but finely chopped onion is also a popular add in. Don’t forget to squeeze lemon over them when they are ready to eat!

Can you bake salmon patties?

Yes! Salmon patties turn out great when baked. 

  1. Preheat oven to 375 degrees.
  2. Combine ingredients in a large bowl. Gently form into 8 patties and place on a lightly greased baking sheet.
  3. Bake for 10 minutes in 375 degree oven. Broil for last 5-7 minutes or until golden brown.
  4. Serve with squeeze of lemon.

See my Cajun Baked Salmon Cakes recipe for ingredients and recipe directions.

A classic and easy recipe for salmon cakes that comes together in minutes. Serve these salmon cakes with lemon and a green salad for a light and refreshing dinner.

More easy healthy salmon recipes to try at home:

Salmon Quinoa Cakes – no breadcrumbs, but cooked quinoa acts as filler instead

Salmon and Veggie Stir Fry – lots of vegetables stir fried with salmon pieces

Salmon with Sweet and Spicy Rub – my family’s first favorite salmon recipe, a great starter recipe for salmon

Pesto Salmon – keep it easy and use prepared pesto (if you like pesto look here for more recipes using pesto)

 

Print

Old Bay Salmon Cakes

  • Author: Aggies Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Fish and Seafood
  • Method: Skillet
  • Cuisine: American

Ingredients


Instructions

  1. In a large bowl, gently combine all ingredients until mixed well. Form into 6-8 small patties.
  2. Heat a non stick pan over medium heat. Drizzle 2 tablespoons of oil in pan and spread around. Gently place each patty into hot pan and cook on first side for about 2-3 minutes or until golden brown. Carefully flip, and cook for an additional 3-4 minutes until second side is browned.
  3. Once cooked, set aside and sprinkle coarse salt over salmon cakes. Serve with a squeeze of lemon.

Nutrition

  • Serving Size: 2 patties
  • Calories: 260
  • Fat: 16 g
  • Carbohydrates: 6 g
  • Fiber: 1 g
  • Protein: 24 g

Keywords: salmon, old bay

A classic that your family will love! Old Bay Salmon cakes are timeless and an old family recipe we'v been making for so many years!

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75 comments on “Old Bay Salmon Cakes Recipe”

  1. Ohhhhh, I have never made salmon cakes!!! these sound fab Aggie!

  2. I adore salmon cakes. These look perfect Aggie!

  3. I want these for dinner right now. I love salmon cakes!

  4. Oh my goodness, these look delicious!!!! I may just have to make these this week/weekend!!!

  5. These look so yummy, Aggie!!! I wish I was your neighbor, seriously! 🙂

  6. I grew up eating “fish cakes” made with white fish and served on hot dog rolls. I think it was a regional thing (Philadelphia). These sound really good though and I am a sucker for anything with Old Bay!

  7. Aggie,

    Oh wow…hadn’t thought of these in forever. We called them Salmon Patties where I grew up in NC. A dear old friend (a friend’s grandmother) used to make them for us. They were GOOD!!

    Thanks for the reminder, Aggie!!

  8. Mmmm… these look so golden and delicious! I haven’t had one since I was a kid, so I think it’s time to give them another try!

  9. You had me at old bay – that stuff is incredible!!!

  10. These salmon cakes sound great + I would make plenty for leftovers too!

  11. I love salmon cakes! This recipe looks wonderful.

  12. Salmon cakes, they are sounding so delicious. Looks so so so yummy.

  13. Looks like what I want for lunch right now-yum!

  14. Looking great! I can literally taste it through the screen…I wish!! 🙂
    I make something similar sometimes, but from tuna cans 🙂 the kids love it as lunch for school the day after 🙂
    A+ 🙂

  15. I love salmon cakes! The addition of the Old Bay sounds so good. Can’t wait to try this! 🙂

  16. I love salmon cakes and so does hubby and just like you I ask myself why I don’t make them more often.
    thanks for the reminder and the delicious recipe

  17. They really are good and I say the same thing every time I make them (which is like once a year)! It’s a great way to get salmon into the diet.

  18. I make these often. Don’t use mayonnaise though and I use crumbled saltines instead of Panko. Also finely dice celery and white onion and put that in. I also add dill weed to flavor. Salmon patties are great – and my grandchildren love them.

  19. I grew up eating those as well… and made them for my family awhile ago. Now, I’m thinking I need to bring them back since everyone loved them and they were so tasty! I’m going to try adding Old Bay Seasoning to them, too!

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  21. I made these this week and my husband, son and I all liked then a lot. They are easy to make and quick for a day that we all come home later then usual for dinner

  22. Do you drain the water off of the salmon? What kind of green pepper? Hot, mild, or bell?

    • my cans of salmon had very little water, so I did not need to drain. If it was watery like tuna, then yes I would. And I used a green bell pepper…but a red bell pepper would be fine, or you could always change it up and add a little heat with a jalapeno or cubanelle or poblano.

  23. Wow! Your salmon cakes are downright gorgeous! (great photography too) I’m liking the idea of using panko. My mom always used crushed saltines (in the days before panko), thus I robotically have done the same. So again, you’ve given me a simple change I want to try. That’s why I love to read recipes, even for so-called “familiar dishes.” A substitution for the “common” and/or adding a new ingredient to put a spin on the familiar.

    I’ve been experimenting with fish sauce after discovering the nuances it gives to curry. I want to try an Asian flavor salmon cake — your recipe would be a great takeoff place for that as well.

  24. Haven’t had these in a long time. Here we normally used saltine crackers crushed, but thinking of crushing some Ritz as that is what we have on hand and it is snowing outside.. Has anyone tried this?? Everything is better when it sits on a Ritz??? OR not???

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  26. I made these last night and I gotta say they were the best I ever made (and I’ve made a lot of salmon cakes).

  27. WwI live in Canada and have never heard of Old Bay Seasoning, can you tell me what is in it so I can look for something comparable here.

  28. Beth, In Western Canada you can find Old Bay at Superstore (Loblaws) and Sobeys.

  29. I made 1/2 recipe and used 170 grams drained canned sockeye salmon. I thought the mixture was too dry and had difficulty forming the cakes. Can someone please tell me what the equivalent of a 6 oz can of salmon is in grams. Does 6 oz refer to the weight of the can plus the undrained salmon? In Ontario where I live, both the net weight and the drained weight is listed – in grams. So I may have used too much drained salmon for half the recipe.

    • Sorry these turned out too dry for you. If you make again I would suggest using less panko or breadcrumbs, or adding a little more mayo. According to a few places I googled, 170 grams = 6 oz. The can states Net Wt. 6oz.

  30. Made these last night. Delicious! The Old Bay was perfect with the salmon. I added some basil and thyme from my garden as well. Topped them with a greek yogurt/basil/red wine vinegar concoction. Will definitely make them again. This is a great recipe to experiment with ingredients.

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  32. Looks divine! I’ve only ever made salmon cakes with potatoes instead of bread crumbs. I usually follow Jamie Oliver’s recipe. But this look A LOT easier. Thanks!

  33. I love salmon cakes, I grew up eating them too like your husband did. My mom used to make them with a basic white sauce, with a little lemon in it. All I know is that they were delicious, but I think my mom made them because they were easy to make, nutritious and economical! I’ve even seen Paula Deen make them as well, and I thought it was so funny because her comment was also about feeding her family on a tight budget and she said “this and a nickel’s worth of grits, and you’ve got dinner on the table!” that’s pretty much how it went around our house too, so I totally related. My mom’s were pretty simple, I can’t wait to try your version with the Old Bay. Thanks!

  34. I made these for dinner tonight and we really liked them. I’ve made other recipes for these but these were so easy and good! One can add any spices, etc, to change the flavor, if desired. I think I might make them again with some homemade tartar sauce, or make mini ones to serve with toasted Hawaiian rolls for a salmon patty slider!

  35. Wonderful recipe! I dreamt of my grandma the other week and have been craving her salmon cakes since. I mentioned it to my husband who was excited about having a childhood treat himself. I had a fillet so I poached and flaked that rather than using canned salmon. They came out perfect. My 18 mo did not appreciate the add-ins. She’s a purist so next time I’ll just give her a regular piece cooked the way she likes it. However, my husband and 3 yo LOVED these! Thanks!

    • Thank you Kiki and thank you for stopping by! I would love to make salmon cakes with fresh salmon, I need to try that some time. And yay that your husband and 3yo loved them, that’s success 🙂

    • Do you mind telling me how much fresh salmon you used for this recipe? I’d like to try it-sounds delicious. Thanks!

      • Hi Jodi, I actually have never tried it with fresh salmon, but in this recipe I used two 6oz cans of wild salmon. You could probably use the same amount (12 oz) of cooked fresh salmon if you wanted to try it that way. Thanks!

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  37. I made these with frozen salmon fillets (4 on the small side) that I baked and removed the dark “backbone” meat from, then flaked. I substituted diced shallots for chives (didn’t have any) and broiled on high for 5 minutes per side. I serve them with a lemon tartar sauce. OUTSTANDING! I can’t say that I recall ever having a better salmon cake…even in restaurants. So easy we have made it 3 times in the last couple of weeks!

  38. Forgot to add that I crush 3/4 cup of low salt ritz crackers to sub for the panko because I didn’t have any on hand the first time…my first try at this was so good that I am afraid to revert back to any of the original ingredients I subbed out!

  39. Made these tonight and they were fabulous!!! Out of personal preference I would add less green pepper and add onion. Followed the recipe exactly tonite. Hubby loved them, which doesn’t esn’t happen often when I try new things. He’s the chef in the family and told me to make certain I saved the recipe. Thanks!!

  40. These look so good. Thank you for the recipe.

  41. So, if making with fresh salmon, does it have to be cooked first ?

  42. Could you bake these instead?

    • I’ve never baked these, but I’ve broiled crab cakes before (with similar ingredients) and they turn out great.

  43. These look amazing!! One little tip I need to add…..folks need to stop using olive oil to fry anything…the high heat turns it into a carcinogen….which causes bad things…please..only use olive oil in low heat sautee recipes…..use coconut our sunflower oil that is made for high heat only….help spread the word so folks are aware. Olive oil is NATURAL and magical….but it has its limits with heat.

  44. My mother made salmon patties often for Friday night dinner.  I never got her recipe, and tried some recipes but did not care for them.  Yours sound like it is more of what my mom would fix.  Can’t wait to make them.  Thanks

  45. I’m from Baltimore MD and most definitely gotta add that old bay. Thinking I may substitute the green peppers for celery tho.

  46. I made these tonight for dinner and they were superb. I love how easy they were and a have some left overs for lunches later in the week. They were great with a little Louisiana hot sauce on the side!

  47. My mom used to make mackerel cakes  this recipe sounds good will definitely try this

  48. Also a good way to use left over salmon. I added a couple tablespoon of finely chopped celery for a bit of texture. Yum!

  49. I just made these today,and they came
    Out great but was wondering,would this be ok to substitute crab meat,canned chicken or canned tuna? 

  50. I made these tonight, and they were better than the recipes I have used for several years. I believe it is the addition of Old Bay seasoning that made such a difference. Although I did add finely chopped onions, and celery–other then that, cutting the recipe down for two people, and using the baked method–I followed it to the letter. It got rave reviews from my spouse, who loves anything salmon. Thanks for sharing this recipe–it has already been added to my “keeper” file!

  51. Hi Aggie! I’m wondering, do you know how long these will keep? I’d really like to make a batch to have for my work lunches this week. Thanks so much! Can’t wait to try them!

    • Hi Rhiannon! They would be great for your work lunches. I would say they would keep well for 3 days if you store them in a sealed container in the fridge. Let me know if you try them!

  52. These were fantastic! I made the baked version as they were for me and my 9 month old baby. He had two patties to himself! I enjoyed mine with some tartar sauce.

    • That’s so wonderful to hear Shannon! My daughter asks for these all the time, I’m happy you both enjoyed them. Thank you for letting me know. <3

  53. Delicious! Sadly, I had to leave the bell pepper out because my son doesn’t like it, nonetheless these were really light and tasty. Will definitely make them again.

    • My kids don’t like peppers either (ah!). Leaving them out is a good solution 🙂 Im so happy you enjoyed them, thanks for letting me know!

  54. I made these today. They are very good! I substituted small red and yellow peppers for green. Yum!!
    And I used a delicious sauce I have used for years with salmon mayo, lemon juice and a smidgen of Dijon mustard.