Easy to make salmon cakes for an easy main dish or appetizer recipe infused with a smoky flavor that makes these cakes taste amazing! A simple recipe made in the smoker so you don’t need to turn on the oven or stove!! Only 15 minutes of hands on time required to make these smoked salmon cakes for dinner!
I love making traditional recipes in the smoker!! Not only does it add flavor but it’s the perfect meal solution to those days I simply don’t feel like cooking in the kitchen. These smoked salmon cakes make a scrumptious main meal or appetizer for parties!
Smoked Salmon Patties
Make a batch of these easy salmon cakes with just a few basic ingredients which you can easily find at just about any grocery store.
- Cooked salmon fillet: either fresh, skinless salmon or canned
- Panko breadcrumbs
- Green onion
- Dijon mustard
- Lemon juice
- Dried parsley
- Salt and pepper
See recipe card further down on the page for exact quantities of each ingredient.
Follow these easy instructions to make salmon cakes perfectly each time. They take only 15 minutes to assemble from start to finish.
Step 1: Prep the Salmon
Follow the instructions for prepping the salmon depending on whether you are using fresh or canned salmon.
If using fresh, be sure remove any skin and dice into ¼ inch chunks. The smaller the better. If using canned, open the cans, drain and dump into a mixing bowl. Then flake the salmon with a fork and remove any skin and bones.
Step 2: Prepare the Mixture for the Cakes
In a medium bowl combine mayonnaise, lemon juice, green onion, onion, mustard, parsley, salt, pepper, crumbs and salmon. Gently combine and set aside.
Step 3: Shape the Cakes
Place 1 cup of the breadcrumbs on to a shallow bowl or plate. Set aside.
Shape the salmon mixture into 6 patties, discs or hockey pucks, approximately 1 inch thick and 3 to 4 inches wide.
Carefully coat each cake in crumbs, on top, bottom and sides, and place on parchment paper.
Step 4: Cook the Salmon Cakes
Place the salmon cakes in a baking pan lightly sprayed with oil. Place in the smoker at 250° F for about 90 minutes, checking every 30 minutes for doneness.
Hint: Turn the salmon patties over after they cook for 30 minutes by using a spatula.
Don’t have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this smoked salmon patties recipe.
- Salmon: You can also make smoked patties with crab or other varieties of canned seafood with great results!
- Panko breadcrumbs: Swap out the panko breadcrumbs with regular breadcrumbs or for an even crunchier crust, crushed cracker crumbs.
Want to personalize this smoked salmon cakes recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy – Add chili pepper flakes or some tabasco to the salmon mixture.
- Chicken – For fishless smoked cakes, substitute with chopped or canned chicken
If you love recipes like this, you may also enjoy this smoked crab dip recipe.
All you need to make this recipe are a few simple kitchen tools along with a smoker.
- Mixing bowl
- Foil pan for cooking
- Parchment paper
Smoked salmon patties can be stored in the refrigerator for 3-5 days or in the freezer for up ton 1 month when prepared with fresh cooked or canned salmon.
Here are a few of my top tips to help make sure your attempt at this recipe turns out great!
- Serve up smoked salmon patties with fresh lemon wedges to squeeze over the top.
- Don’t forget to flip the cakes over using a spatula so that both sides can crisp up.
- Aim for evenly sized shaped salmon cakes in both width and height. That way the patties will evenly cook in the same amount of time.
More Salmon Recipes
Do you like preparing salmon for meals? Here some recipes you may also like to try
Do you have questions about making smoked salmon cakes? Here are some of the most commonly asked questions about these smoked salmon patties.
If the patties will not hold their shape it’s likely caused by two different situations. If they are too dry, add one tablespoon of mayo until they start to stick together. If they are too moist, add more breadcrumbs, one tablespoon at a time until they hold their shape.
The best way to reheat salmon cakes is in the oven. Lay out the amount you want to reheat on a lightly sprayed baking sheet and reheat at 350° F until they are heated through. Flip them over halfway through so both sides crisp back up.
You can easily change up the size of smoked salmon cakes for a variety of different uses. Follow the same directions for mixing up the patty mixture, then turn them into sliders using 2 tablespoons of mixture or appetizer size using 1 tablespoon of mixture. After shaping the patties, bread them using the same method in the recipe card. Proceed with cooking them, but keep an eye on them as they will likely take less time to fully cook than the full size salmon cakes.
Smoked Salmon Cakes
Ready to get cooking? Remember that you can print this recipe if you would like.
Smoked Salmon Cakes
- mixing bowl
- Foil pan
- Parchment paper
- 1 ¼ pounds salmon fillet skinless or 3 cans salmon drained and cleaned if desired
- 1 cup green onion diced
- 3 tablespoons onion minced
- 2 tablespoons mayonnaise
- 2 tablespoons parsley dried
- ½ tsp pepper
- ¾ teaspoon salt
- 3 tablespoons crumbs, panko or bread
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Remove any skin from the salmon and dice into ¼ inch chunks. The smaller the better.
- In a medium bowl combine mayonnaise, lemon juice, green onion, onion, mustard, parsley, salt, pepper, crumbs and salmon.
- Gently combine and set aside.
- Get out and measure your ingredients.
- Open your 3 cans, drain them and dump into a good sized mixing bowl. Flake your salmon with a fork. Remove any skin and bones if you want. Some people do and some people don’t.
- Add ¼ cup of mayo, 5 tablespoons of crumbs, green onions, onions, mustard, lemon juice, parsley, salt and pepper.
- Gently combine and set aside.
Making the Salmon Cake
- Place 1 cup of the crumbs on to a shallow bowl or plate. Set aside.
- Make 6 patties, discs or hockey pucks, approximately 1 inch thick and 3 to 4 inches wide. Carefully coat each cake in crumbs, on top, bottom and sides, and place on parchment paper.
- If patties will not hold their shape you have two options. If they are dry and won't hold together add one tablespoon of mayo until they will. If the burgers are too moist add crumbs, one tablespoon at a time until the hold their shape.
- Place salmon cakes, one a time, into your pan.
- Smoke at 250 degrees for about 90 minutes.
- Checking every 30 minutes for doneness and flip at 30 minute mark.
- Remove from smoker and serve.
- Serve immediately with mayo, tartar sauce, lemon or anything else you desire.
- Enjoy every bite.