Try something a little different today…Salmon Cakes with Lemon Crema! These delicious little cakes are a unique twist on the traditional crab cake recipe. You can use canned salmon, preferably boneless, making this a great way to use up pantry staples.

salmon cakes
5 from 2 votes

Salmon Cakes with Lemon Crema

Course Main Course
Keyword fish, salmon, seafood
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Abbie Gellman


  • ¼ Cup Cornmeal or Dried Whole Wheat Bread crumbs
  • ¼ Cup Mayonnaise
  • 1 Large Egg beaten
  • 2 Tablespoons Fresh Chives Chopped
  • NOTE: Other herbs and seasonings can work well here such as parsley, dill, or shallots
  • 1 Small Lemon zested and juiced, divided
  • Note: Reserve lemon juice for crema
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Two 5 or 6 ounce Cans Boneless/Skinless Salmon, drained and finely flaked
  • Note: Look for no salt added
  • ½ Small Red Bell Pepper cut into ¼-inch dice, about ⅓ cup
  • 2 Tablespoons Organic Canola Oil or Extra Virgin Olive Oil divided
  • 1 Cup Plain Greek Yogurt


  1. Place the cornmeal, mayonnaise, egg, chives, lemon zest, salt, and pepper in a bowl and whisk together until well combined. Add salmon and bell pepper, and mix until well combined.
  2. Shape the mixture into 8 patties. OPTIONAL: Coat the outside of the patties with extra cornmeal/breadcrumbs.
  3. Heat half the oil in a large nonstick skillet over medium-high heat. Cook half the cakes until the bottoms are golden brown, 4 to 5 minutes. Adjust heat to medium if the bottoms start to burn. Flip the cakes and cook until golden brown, an additional 4 to 5 minutes. Repeat with remaining oil and cakes.
  4. Make the lemon crema by mixing together the yogurt and lemon juice. Top the salmon cakes with a sprinkling of chives or other herbs and serve with crema on the side.

Recipe Video

Salmon Cakes

About The Author


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