Leftover salmon cakes are one of the best things you can do with yesterday’s fillet. Flaked salmon is folded with an egg, a little mayonnaise and Dijon, panko, green onion, parsley and lemon, then shaped into four small cakes and pan-fried until deep golden and crisp. One leftover fillet is exactly enough for two people, two cakes each, and the whole thing takes about half an hour in a single skillet. It turns a plain piece of leftover fish into a dinner that feels brand new.
Why you’ll like these salmon cakes
- No waste. One leftover fillet becomes a full dinner for two instead of a sad reheated plate.
- Crisp outside, tender inside. Panko and a hot skillet give a golden crust around moist, flaky salmon.
- Quick. About 10 minutes to mix and shape, a 10-minute chill and 8 minutes at the stove.
- Pantry binder. An egg, mayonnaise, Dijon and panko are all it takes.
- Flexible. Canned salmon works the same way when there are no leftovers.
What makes these salmon cakes hold together
A balanced binder. One egg and 2 tablespoons of mayonnaise hold half a pound of salmon together, and a third of a cup of panko soaks up the extra moisture. The cakes stay tender without turning mushy, and there is no separate breading step.
Gentle mixing. Folding the salmon in with a fork keeps some flakes intact, so the cakes have texture instead of a dense, pasty center.
A short chill. Ten minutes in the refrigerator lets the panko hydrate and firms the cakes, so they hold their shape when they hit the pan and when you flip them.
Medium heat. The salmon is already cooked, so the goal is a crisp crust and a hot center. Medium heat browns the outside in about 4 minutes per side while the inside heats through.
Ingredients for leftover salmon cakes
The exact amounts are in the recipe card below. These notes cover the choices that matter most.
- Cooked salmon: baked, grilled, roasted or poached salmon all work. Remove the skin and any bones and flake it into small pieces. A simply seasoned fillet is easiest; heavily sauced salmon can make the cakes wet.
- Egg: the main binder. A large egg is the right amount for this much salmon.
- Mayonnaise and Dijon: they add richness and tang and help the mixture hold together.
- Panko: Japanese-style breadcrumbs are lighter and crispier than regular breadcrumbs and absorb moisture without making the cakes heavy.
- Lemon: a teaspoon of juice goes into the mix to brighten the fish, and the rest is cut into wedges for serving.
- Green onion and parsley: fresh herbs make leftover fish taste fresh again.
- Paprika: a little warmth and color.
- Olive oil: enough for a shallow layer in the skillet so the cakes crisp evenly.
How to make leftover salmon cakes
- Whisk the egg, mayonnaise, Dijon, lemon juice, paprika, salt and pepper in a bowl.
- Gently fold in the salmon, panko, green onion and parsley.
- Shape 4 cakes about three quarters of an inch thick and chill them for 10 minutes.
- Cook in hot oil in a 10-inch nonstick skillet over medium heat for about 4 minutes, until golden.
- Flip and cook about 4 minutes more, until golden and hot in the center.
- Serve with lemon wedges.
How to tell when they are done
Before flipping, lift the edge of one cake with a thin spatula. The underside should be a deep, even golden brown. If it is still pale, give it another minute; if it is browning too fast, lower the heat slightly.
After the second side, the cakes should feel firm and spring back lightly when pressed in the middle. Because the salmon was cooked once already, the important check is that the centers are steaming hot: an instant-read thermometer pushed into the side of a cake should read 165°F, the USDA guideline for reheated leftovers, which also cooks the egg in the binder.
Tips for crispy salmon cakes
- Flake the salmon small. Smaller pieces bind better than large chunks, while still keeping some texture.
- Wet your hands. Damp hands keep the mixture from sticking as you shape the cakes.
- Keep them even. Shape all four to the same thickness so they brown and heat at the same rate.
- Let the oil shimmer first. Cakes added to a properly hot pan start crisping right away and absorb less oil.
- Flip once. Turning them only once keeps the crust intact.
Substitutions and variations
Canned salmon: use 8 ounces, well drained, with the skin and larger bones removed. The cakes will be a little softer, so do not skip the chill.
Greek yogurt instead of mayonnaise: plain Greek yogurt works in the same amount and gives a slightly tangier, lighter cake.
Different herbs: fresh dill is a classic match for salmon and can replace the parsley. Chives work in place of the green onion.
A little heat: add a pinch of cayenne or a dash of hot sauce to the egg mixture.
What to serve with salmon cakes
A squeeze of lemon is all they really need, but a quick sauce is a nice touch: stir a spoonful of mayonnaise or Greek yogurt with chopped pickles or capers and a little lemon juice for a fast tartar-style sauce. For a full dinner, serve the cakes over a green salad, with roasted potatoes, or alongside steamed green beans or asparagus. They also make a good sandwich tucked into a soft bun with lettuce. Two golden cakes on a plate with a bright salad make an easy, satisfying dinner to share at the end of a busy day.
Leftover salmon timing, make-ahead and freezing
How fresh the salmon should be: cooked salmon keeps for 3 to 4 days in the refrigerator, so make the cakes within that window, counting from the day the fish was first cooked.
Make ahead: you can shape the cakes, cover them and keep them in the refrigerator for a few hours before cooking. They will be even firmer and easier to handle.
Leftover cakes: refrigerate cooked cakes in an airtight container within two hours and eat them within 1 to 2 days, since the salmon has already been cooked once. Reheat them in a skillet over medium heat until they reach 165°F; a skillet keeps the crust crisper than a microwave.
Freezing: freeze cooked cakes for up to 3 months. Thaw them in the refrigerator and reheat in a skillet until hot through.
Next time you cook salmon, think of the leftovers as a head start on another dinner. Four crisp, golden cakes and a squeeze of lemon are a lovely way to finish the fillet together.
Frequently asked questions
Will the patties hold together without breadcrumbs?
They need some kind of dry binder to soak up the egg and mayonnaise. Without panko, the mixture is too wet to hold its shape; finely crushed crackers or a few tablespoons of cooked quinoa can stand in.
Can I skip the mayo?
Yes. Plain Greek yogurt works in the same amount and keeps the cakes moist, with a slightly tangier flavor.
Can I prep these ahead of time?
Yes. Shape the cakes, cover them and refrigerate them for a few hours, then cook them just before serving so they stay crisp.
Can I freeze them?
Yes. Freeze the cooked cakes for up to 3 months, thaw them in the refrigerator and reheat them in a skillet until they reach 165°F.
Print
Leftover Salmon Cakes for Two
- Total Time: 28 minutes
- Yield: 4 cakes
Description
Crisp, golden salmon cakes for two made from one leftover cooked fillet, bound with egg, mayonnaise and panko and brightened with lemon, green onion and parsley.
Ingredients
- 1 large egg
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 lemon (1 teaspoon juice, the rest cut into wedges)
- 1/4 teaspoon paprika
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 8 ounces cooked salmon, skin removed, flaked
- 1/3 cup panko breadcrumbs
- 1 green onion, thinly sliced
- 1 tablespoon chopped fresh parsley
- 2 tablespoons olive oil
Instructions
- In a medium bowl, whisk the egg, mayonnaise, Dijon, lemon juice, paprika, salt and pepper until smooth.
- Add the salmon, panko, green onion and parsley. Fold gently with a fork until just combined, keeping some flakes of salmon visible.
- Shape the mixture into 4 cakes about 3/4 inch thick. Set them on a plate and refrigerate for 10 minutes so they firm up.
- Heat the oil in a 10-inch nonstick skillet over medium heat until it shimmers. Add the cakes and cook about 4 minutes, until the bottoms are deep golden.
- Flip carefully with a thin spatula and cook about 4 minutes more, until the second side is golden and the centers are hot (165°F).
- Serve right away with the lemon wedges.
Notes
Equipment: medium bowl, whisk or fork, 10-inch nonstick skillet, thin spatula, instant-read thermometer (optional)
- Fold the mixture gently; overmixing turns the salmon pasty and the cakes dense.
- The short chill helps the cakes hold together when you flip them.
- Canned salmon works too: use 8 ounces, drained, with skin and large bones removed.
- Plain Greek yogurt can replace the mayonnaise.
- Use leftover cooked salmon within 3 to 4 days of when it was first cooked.
- Refrigerate cooked salmon cakes within 2 hours in an airtight container and eat within 1 to 2 days; reheat in a skillet until they reach 165°F.
- Freeze cooked cakes for up to 3 months; thaw in the refrigerator before reheating.
- Reheat leftovers, including salmon cakes made from leftover salmon, to 165°F (USDA FSIS).
- Keep cooked fish refrigerated and use it within 3 to 4 days.
- Prep Time: 10 minutes
- Rest Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Pan-Fried
- Cuisine: American
