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Repurpose leftover baked salmon into flavorful tender salmon cakes. Jarred roasted red pepper is the main secret to the burst of flavor in this quick and easy cook-once eat-twice meal.
Salmon Cakes with Roasted Red Peppers
- 7 oz jarred roasted red peppers, Note 1
- 12 oz leftover cooked salmon, Note 2
- 2 eggs
- ½ cup Panko, Japenese bread crumbs
- ¼ cup chopped fresh cilantro or parsley
- 2 garlic cloves, grated (Note 3)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- 2-3 tablespoons vegetable, or canola oil for frying
- Tartar sauce for serving
- Chop roasted red peppers into small pieces.
- In a large bowl, add salmon and flake with a fork.
- Add chopped roasted red pepper, eggs, panko, cilantro, garlic, Worcestershire sauce and salt. Mix well.
- Heat a large skillet over medium high heat. (I use 12-inch nonstick skillet.)
- Once the skillet is hot, add oil.
- When the oil is shimmer, scoop ¼ cup of mixture and drop it in the skillet. (TIP: a large cookie scoop, like this one, makes this step super quick and easy!) Lightly flatten it with the back of the scoop. Work in batches, without over-crowing the skillet. I usually fry 4-5 patties at a time.
- Cook the salmon patties until nicely browned, about 3 minutes. Using a spatula, flip the patties and cook for another 3-4 minutes, or until cooked through. (If the salmon cakes are browning too much, reduce the heat to medium.)
- Transfer the cooked patties onto a sheet lined with paper towel. Continue with the remaining mixture.
- Serve immediately with tartar sauce. If not serving right away, keep the salmon cakes warm in oven at 200°F.
“Thanks for dinner!” shouts everyone before running back to do homework or watch TV. In dismay, you see that most of the salmon you so expertly prepared is still sitting on their plates, uneaten. Throwing it out isn’t an option so you don’t know what to do!
This is my go-to recipe when I’m struggling to figure out what to do with leftover salmon. I hate it going to waste when it can be used in so many creative and delicious ways. Like these salmon cakes! They are so tasty and easy to make that they might become your new favorite salmon recipe!
By repurposing leftover baked salmon into flavorful tender salmon cakes, you have a quick and easy, cook-once eat-twice meal that is bursting with flavor!
Jarred roasted red pepper is the main secret to the intense flavor of this dish. The sweet smoky richness of the peppers takes leftover salmon and completely transforms it into a dinner that everyone will love. No leftovers this time, I swear!
Don’t have leftover salmon? You can still easily make this recipe. You can bake a 12oz salmon fillet in the oven at 400°F for 10-15 minutes, or cook a frozen salmon filet in an Instant Pot.
How to make salmon cakes without breadcrumbs?
Bread crumbs, especially Panko, make the salmon cakes tender and moist so you can’t completely omit them. If you have no breadcrumbs at all, you could make panade with fresh bread soaked in a little water or milk.
How to make salmon cakes in oven?
If you would like to bake your salmon patties instead of frying them, it’s very simple to do and they come out just as delicious.
To start, grease a cookie sheet with non-stick spray or line with parchment paper so that the patties don’t stick. Then form your patties and place on the cookie sheet and bake in a preheated 350F oven for 25 – 30 minutes.
How to serve salmon cakes?
Serve your salmon patties warm, with some tartar sauce. Tartar sauce is a tangy classic sauce that works well with any seafood. Be as liberal as you wish with the tartar sauce, you won’t regret it!
Some other serving options are to have the salmon patties with a splash of hot sauce. Others like to serve it with a cheese sauce or a creamy garlic sauce for extra-rich flavor.
If you would like some ideas for side dishes to serve with your salmon cakes, scroll down to see easy side dish options that best compliment your salmon patties.
How to freeze salmon cakes?
Whether you want to make your salmon patties ahead or just have too many to eat at once, freezing them is a great storage option. They last for up to 3 months in the freezer and are super easy to reheat and serve.
You will need to freeze your patties before they are cooked for the best results. Start by forming the salmon mixture into normal patties and place them on a baking sheet or tray. Place in the freezer for 2 hours.
Remove from the freezer and wrap the cakes in plastic wrap in individual portions. Wrapping them up individually makes it easier to reheat and serve without them sticking together. Place the individually wrapped cakes into an airtight container and place it in the freezer. They will keep well for up to 14 weeks.
To reheat, remove from freezer, unwrap and lightly fry on either side until thawed through and fully cooked.
What side dish to serve with salmon cakes?
These flavorful salmon patties can really be eaten just on their own, they’re that good! But to serve them as part of a healthy and balanced meal, here are some side dish options to serve with your salmon cakes.
Potatoes of any kind are the perfect addition to seafood so why not give my Instant Pot baked potatoes a try? They come out in less than 30 minutes all creamy and warm. Crack them open and slather with butter and herbs for the best side dish for these salmon cakes.
While the salmon cakes are being made you can easily cut up some mixed vegetables and grill them like this recipe here for grilled mixed vegetables. This colorful and full-of-flavor side dish is ready in under 30 minutes. With the salmon cakes cooking, you can have a healthy, delicious dinner on the table in under half an hour!