Bright citrus and earthy sage meet tender salmon in a golden, pan-crisped cake.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 14 minutes | 29 minutes | 4 servings |
Intro
This pantry-friendly salmon cake comes together in under half an hour with pantry staples. Lean salmon, a crisp edge, and a lemon-sage lift make it feel special without chasing a long grocery list. The flavors are bright, herb-forward, and perfectly suited to weeknights.
The Best Core Ingredient for This Recipe
Fresh Salmon (Skin-On Fillet) vs. Canned Salmon
- Fresh salmon yields a firmer texture and richer color when pan-seared; it browns nicely and holds together well. Canned salmon works in a pinch for a lighter texture and maximum convenience.
Skin-On vs. Skinless
- Skin-on fillets deliver extra crispiness where the fat renders during cooking. If you prefer a smoother cake, skinless is fine—just keep the salmon finely chopped to help it bind.
Wild-Caught vs. Farmed
- Wild-caught salmon tends to have a deeper flavor and firmer texture. Farmed salmon is more affordable and consistently available; choose based on your budget and sourcing goals.
Other Ingredients (and Helpful Swaps)
- Tomatoes: Bright, tangy notes can come from a quick tomato relish on the side; swap with sun-dried tomatoes in the relish for a deeper, sweeter bite.
- Onion: Adds subtle sweetness and depth to the mix; swap with shallot for a milder onion-forward flavor.
- Garlic: A little garlic goes a long way in aromatics; swap with garlic powder if you’re out.
- Red Pepper: A small dice adds color and gentle sweetness; swap with paprika or a pinch of chili flakes for a touch of heat.
- Pasta: Not required for the cake itself, but a quick pasta side makes a complete meal; swap with quinoa or cauliflower rice for a lighter option.
- Herbs: Sage is the star here; swap with thyme or dill to shift the aroma, or add extra lemon zest for brightness.
Ingredients
-
Salmon Cakes
- 1 lb (450 g) fresh salmon fillet, skin removed, finely chopped
- 1/2 cup (60 g) breadcrumbs, plain
- 1 large egg
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh sage
- 1/2 teaspoon kosher salt (2.5 g), or to taste
- 1/4 teaspoon black pepper (1 g)
- 2 tablespoons olive oil for cooking (30 ml)
-
Citrus-Sage Finish
- 1 tablespoon lemon juice (15 ml)
- 1 tablespoon extra-virgin olive oil (15 ml)
- Extra sage leaves or lemon wedges for garnish (optional)
-
Optional: Additional garnish
- Fresh parsley or dill, for brightness
Directions
-
Prepare salmon mixture (10 min)
Finely chop the salmon and place in a bowl. Stir in breadcrumbs, egg, mayonnaise, Dijon, lemon zest, sage, salt, and pepper. Mix until just combined and cohesive; the mixture should hold when pressed. -
Form patties (5 min)
Divide the mixture into four equal portions and shape into compact patties about 3/4 inch (2 cm) thick. Lightly pat the tops to smooth. -
Pan-sear cakes (8–10 min)
Heat olive oil in a skillet over medium-high heat. Add patties and cook 4–5 minutes per side, until edges are golden and the centers are just opaque and flaky. Adjust heat as needed to prevent burning. -
Make citrus-sage finish (2 min)
In a small bowl, whisk lemon juice with olive oil and a pinch of salt. Toss in a few chopped sage leaves if desired for a bright, herbaceous drizzle. -
Plate and finish (1–2 min)
Transfer cakes to plates, drizzle lightly with the citrus-sage finish, and garnish with a little extra sage or lemon zest. -
Serve (2 min)
Serve immediately with a lemon wedge on the side and a simple salad or grain to balance the meal.
How to Store Leftovers
- Refrigerate leftovers within 2 hours in an airtight container for up to 3 days.
- For longer storage, freeze the cooled cakes wrapped individually; use within 1 month.
- Reheating: warm in a skillet over medium heat for 3–4 minutes per side or in a 350°F (177°C) oven for 8–10 minutes. Do not leave at room temperature for more than 2 hours.
What to Serve With Citrus Sage Salmon Cakes
- Quick side: Steamed green beans tossed with a little butter and lemon zest (1–2 minutes of prep time).
- Grain: Fluffy quinoa or herbed couscous alongside the cakes for a complete meal (5–7 minutes to prep).
- Salad: A peppery arugula salad with citrus vinaigrette adds freshness and balance (2–3 minutes to assemble).
Variations & Tips
- Spicy version: Add 1/4 teaspoon red pepper flakes to the mixture for a gentle kick.
- Creamier: Swap half of the breadcrumbs for grated Parmesan or add an extra tablespoon of mayo or Greek yogurt.
- Gluten-free: Use gluten-free breadcrumbs or crushed crackers instead of standard breadcrumbs.
- Canned-swap: If using canned salmon, drain well and pat dry; increase lemon zest by 1/2 teaspoon to compensate for moisture.
- Herbs: Double the sage or add a tablespoon of finely chopped dill for a brighter, herb-forward profile.
Enjoy Your Citrus Sage Salmon Cakes
Enjoy these Citrus Sage Salmon Cakes tonight—the crisp edges, lemony lift, and herb-forward aroma make every bite feel comforting and special. It’s a welcoming dish that proves simple pantry ingredients can deliver a restaurant-worthy moment.
Attribution
Recipe concept and writing by WellMindMeal. Photography by WellMindMeal. Published for the WellMindMeal wellness and food community.