Salmon Cakes

Prep time
40 Minutes
Total Time
1 hours and 15 minutes
Not rated
0 ratings

Think ahead! If you’re planning to make a salmon entrée, you might as well bake a couple of extra fillets to use later for salmon cakes, but they’re mighty tasty if you bake off the fillets strictly for cakes.


  • 2 pounds fresh salmon fillet
  • 2 Organic Valley Large Eggs
  • 14 cup panko bread crumbs (or 1/2 cup regular bread crumbs)
  • 3 tablespoons finely diced red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon whole grain mustard
  • 2 tablespoons light mayonnaise
  • 3 tablespoons freshly squeezed lemon juice
  • kosher salt, to taste
  • cracked black pepper, to taste
  • 4 tablespoons olive oil (for sauteeing cakes)


Season the salmon lightly with salt and pepper and place on a baking sheet lined with parchment paper

Bake salmon at 350 until it reaches an internal temp of 125-130 degrees Fahrenheit at thickest point.

Remove and place in refrigerator to cool.

In the meantime, prepare your mise en place for the rest of the recipe.

Mix together onion, cilantro, egg, mayo, lemon juice and mustard with a wire whisk. Break salmon apart into ¾ to 1 inch chunks and add to the wet mixture until all the salmon is incorporated. Add bread crumbs and toss together .

Season with salt and pepper.

Lightly press mixture into 6 patties, around 6 or 7 oz each.

Heat a sauté pan or skillet, add olive oil and let it reach the smoke point.

Sear cakes until golden brown on each side.

Place cakes on baking sheet and bake at 350 for 5-7 mins.

Serving Suggestions

Serve hot with Homemade Lemon-Garlic Mayonnaise


If you want the salmon to remain chunky in the cakes, toss gently to keep from breaking up.

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