These Smoked Salmon Cakes are tender on the inside, golden and crisp on the outside and full of that rich, smoky flavor from the smoked salmon. They come together fast with simple ingredients and a homemade tartar sauce.
This recipe fits right into those busy nights when you don't have time for a complicated dinner but want something delicious. You can mix the patties earlier in the day and fry them up in minutes when everyone's home.
Whether it's a cozy weeknight meal or something you make ahead for meal prep, these salmon cakes are a simple way to bring something homemade to the table without extra effort.
If you're looking for more easy dinners, try my try my Apple Pork Tenderloin or Bacon and Pea Pasta Salad which are both quick, family favorites.
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Why You Will Love This Recipe
- Quick and easy. You can have these crispy salmon cakes on the table in under 30 minutes. They are perfect for a weeknight dinner.
- Big flavor and simple ingredients. The smoky salmon, tangy tartar sauce and crispy cracker coating make every bite flavorful without a long ingredient list.
- Family-friendly. Mild, flaky and crispy. These are a great way to get everyone to enjoy fish night.
- Make-ahead friendly. The patties can be mixed, formed and chilled earlier in the day, so all that's left at dinnertime is a quick fry.
Ingredients
Here are notes about some of the ingredients needed for this recipe:
- Hot smoked salmon: Look for hot-smoked salmon filets (the cooked kind, not the silky cold-smoked variety). It adds rich, smoky flavor and flakes easily. You can use canned salmon, but make sure to drain it well. For a milder flavor, use cooked fresh salmon.
- Saltine crackers: These act as both a binder and a crispy coating. You can substitute with panko breadcrumbs or crushed Ritz crackers if needed.
Scroll to the recipe card below for all ingredient amounts and details.
Recipe Variations
- Lighter version: Skip the cracker coating and bake the patties at 400°F for 12-14 minutes per side on a parchment-lined baking sheet.
- Add some heat: Stir in a pinch of cayenne or a few dashes of hot sauce to the mixture for a spicy twist.
- Make it mini: Form into smaller patties for bite-sized appetizers or sliders. These are perfect for parties or game-day spreads.
- Herb swap: Try other fresh herbs like dill or chives in the tartar sauce for a slightly different flavor.
- Tartar sauce: Feel free to use store bought tartar sauce if you would rather not go through the trouble of making your own.
This recipe has not been tested with these variations. If you give any of these a try, please let me know how it worked out in the comments below!
Equipment Needed
- Large frying pan or large skillet: Use a large nonstick or large cast iron skillet for even browning.
Step by Step Instructions
STEP 1: In a small bowl, stir together all tartar sauce ingredients until well combined. Set aside.
STEP 2: In a medium bowl, flake the smoked salmon with a fork.
STEP 3: Add tartar sauce, half of the crushed crackers, eggs, salt, and pepper. Mix until combined.
STEP 4: Form into 4 patties, about ½ cup each, and place on a parchment-lined plate.
Freeze for 30-40 minutes, or until firm.
STEP 5: Place remaining crushed crackers on a plate. Coat both sides of salmon patties, pressing lightly so the crumbs stick.
STEP 6: Heat canola oil in a large skillet over medium heat. Cook patties for 5 minutes, or until golden brown.
Flip and cook for another 3-4 minutes, until golden on both sides.
STEP 7: Serve with a dollop of tartar sauce and a squeeze of fresh lemon.
Expert Tips
A few simple ways to make this salmon cake recipe turn out just right:
- Chill before cooking. Freezing helps the patties hold their shape so they don't fall apart in the pan.
- Don't overcrowd the pan. Cook in batches if needed so the cakes crisp up evenly.
- Flip gently. Use a thin spatula and turn carefully to keep them from breaking.
- Make the tartar ahead. It tastes even better after chilling for an hour or two, and it saves time at dinner.
- Fresh lemons. Be sure to serve with fresh lemon wedges because a squeeze of lemon juice really helps bring out the flavors.
Game Plan 📋
These smoked salmon cakes come together easily, but here's some tips on how I make them work on busy nights:
- Make Ahead: Form the patties and chill them earlier in the day. You can even freeze them, covered, overnight, just thaw slightly before frying.
- Pack It Up: Leftover salmon cakes taste great cold or reheated. Pack them with a small container of tartar sauce and a lemon wedge for lunch or a quick meal.
- Reheat: Warm gently in a skillet over low heat or in the oven at 350°F for about 10 minutes.
FAQ
Yes, just make sure it's well-drained and flaked. The flavor will be less smoky but still delicious.
Yes, bake on a parchment-lined sheet at 400°F for 12-14 minutes per side until golden.
Chilling before cooking helps them firm up, and using enough cracker crumbs keeps the mixture sturdy.
Storage
Refrigerator Storage: Keep leftover salmon cakes in an airtight container in the fridge for up to 3 days.
Freezer Storage: Freeze cooked or uncooked patties for up to 2 months. Thaw overnight in the fridge before cooking or reheating.
Reheating: Reheat gently in a skillet over medium-low heat or in the oven at 350°F until warmed through.
More Recipes To Try
Looking for other recipes to make? Try these:
If you make these Smoked Salmon Cakes, I'd love to hear how they turn out! ❤️Leave a comment below or tag me on Instagram @heysnickerdoodle so I can see your version.
Recipe
Smoked Salmon Cakes
Ingredients
For the Tartar Sauce:
- ¼ cup mayo
- ¼ cup sour cream
- 3 tablespoons minced shallot about 1 medium
- 2 tablespoon minced parsley
- 2 tablespoons finely chopped dill pickles
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ lemon
For the Salmon Cakes:
- 8 ounces hot smoked salmon skin removed
- 1 cup crushed saltine crackers
- ½ cup tartar sauce
- 2 eggs lightly beaten
- ¼ teaspoon black pepper
- 1 tablespoons olive oil
Instructions
- In a small bowl, combine all of the tartar sauce ingredients and mix well. Set aside¼ cup mayo, ¼ cup sour cream, 3 tablespoons minced shallot, 2 tablespoon minced parsley, 2 tablespoons finely chopped dill pickles, ¼ teaspoon salt, ¼ teaspoon black pepper, Juice of ½ lemon
- Remove the salmon from the packaging and remove and discard the skin. Place in a medium sized bowl, flake the salmon with a fork.8 ounces hot smoked salmon
- Add tartar sauce, ½ cup crushed crackers, eggs, and black pepper. Mix well.1 cup crushed saltine crackers, ½ cup tartar sauce, 2 eggs lightly beaten, ¼ teaspoon black pepper
- Form the salmon mixture into 4 patties, about ½ cup each. Place on a parchment paper lined plate.
- Place the plate in the freezer for 30-40 minutes or until firm.
- Place the remaining ½ cup crushed crackers on a plate. Remove patties from the freezer and coat both sides with the crackers, pressing lightly to get the crackers to stick.
- Heat the canola oil in a large pan over medium heat. Cook patties for about 5 minutes, or until golden brown.1 tablespoons olive oil
- Flip over the patties and continue to cook for an additional 3-4 minutes, or until the other side is golden brown.
- Serve with a dollop of the tartar on top and a lemon wedge for squeezing.
Video
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
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