This flavorful dish features a crispy, golden-brown salmon cake served atop a refreshing slaw of shredded vegetables and finished with a creamy herb sauce. It’s a perfect blend of crispy, creamy, and crunchy textures, ideal for a light lunch or elegant dinner.

Why You’ll Love This Recipe

Salmon cakes are both nutritious and delicious. They are quick to prepare, high in protein, and pair beautifully with a vibrant slaw and tangy sauce. This dish is not only satisfying but also a great way to incorporate more omega-3-rich fish into your diet.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Salmon Cakes:

cooked salmon (fresh or canned)
breadcrumbs or crushed crackers
egg
mayonnaise
Dijon mustard
green onion or shallots, finely chopped
parsley or dill, chopped
salt and pepper
olive oil or butter (for frying)

For the Slaw:

shredded cabbage
shredded carrots
cucumber (optional)
vinegar or lemon juice
olive oil
salt and pepper

For the Cream Sauce:

mayonnaise or sour cream
lemon juice
fresh dill or parsley
salt and pepper

Directions

Prepare the slaw:
In a bowl, combine shredded cabbage, carrots, and sliced cucumber. Toss with olive oil, vinegar, salt, and pepper. Let sit to lightly pickle while you prepare the rest.
Make the salmon cakes:
In a bowl, mix salmon, breadcrumbs, egg, mayo, mustard, herbs, and seasoning until combined. Form into patties.
Cook the salmon cakes:
Heat oil or butter in a skillet over medium heat. Fry the cakes for 3–4 minutes per side until golden and heated through. Drain on paper towels.
Make the cream sauce:
Stir together mayonnaise (or sour cream), lemon juice, herbs, salt, and pepper in a small bowl.
Assemble and serve:
Plate the slaw, top with the hot salmon cake, and spoon a dollop of the cream sauce on top. Garnish with extra herbs.

Servings and timing

Servings: 2–3
Prep time: 15 minutes
Cooking time: 10–12 minutes
Total time: ~25–30 minutes

Variations

Use Greek yogurt instead of mayo in the cream sauce for a healthier version.
Add chili flakes or hot sauce to the salmon mix for a spicy kick.
Use kale or mixed greens in place of cabbage for the slaw.
Form smaller cakes for appetizers or sliders.
Bake instead of frying for a lighter dish.

Storage/reheating

Storage: Store salmon cakes in the fridge for up to 3 days. Keep slaw and sauce separate.
Reheating: Reheat salmon cakes in a skillet over low heat or in the oven. Avoid microwaving to retain crispness.
Freezing: Uncooked patties can be frozen and cooked from frozen; add a few extra minutes to the cook time.

FAQs

1. Can I use canned salmon?

Yes. Drain it well and remove bones and skin before using.

2. How do I keep the salmon cakes from falling apart?

Make sure the mix is well-bound with egg and breadcrumbs. Chill before frying for better structure.

3. Can I bake the salmon cakes?

Yes. Bake at 200°C (400°F) for 12–15 minutes, flipping halfway for even browning.

4. Is this dish gluten-free?

Use gluten-free breadcrumbs or crushed rice crackers to make the cakes gluten-free.

5. Can I make the slaw ahead of time?

Yes. It actually improves as it sits. Prepare up to a day in advance.

6. What herbs work best in the sauce?

Dill, parsley, chives, or a mix of soft herbs all work well.

7. Can I make mini cakes for an appetizer?

Absolutely. Just reduce the cooking time slightly.

8. What sides pair well with this dish?

Roasted potatoes, a green salad, or crusty bread are all great accompaniments.

9. Is this dish good for meal prep?

Yes. Cooked cakes reheat well, and the slaw keeps for several days.

10. What type of salmon should I use?

Fresh, cooked salmon is ideal, but canned salmon is a convenient and affordable option.

Conclusion

Salmon Cake with Slaw and Cream Sauce is a beautifully balanced dish that brings together crispy, tangy, and creamy elements. Whether served for lunch, brunch, or a light dinner, it offers impressive flavor with minimal effort. With its bright presentation and nutritional value, it’s a reliable addition to any recipe collection.

Salmon Cake with Slaw and Cream Sauce

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These Salmon Cakes are crispy on the outside, tender and flavorful inside, served with a tangy slaw and creamy herb sauce for a complete, delicious meal.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Pan-Frying
Cuisine: American

Instructions

In a large bowl, combine flaked salmon, breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, green onion, lemon zest, salt, and pepper.
Form the mixture into patties (about 6).
Heat olive oil in a skillet over medium heat and cook salmon cakes for 3-4 minutes per side until golden brown and cooked through. Set aside.
In a separate bowl, mix shredded cabbage, carrots, apple cider vinegar, olive oil, salt, and pepper to make the slaw. Toss well and refrigerate until ready to serve.
In a small bowl, whisk together sour cream, lemon juice, chopped dill or parsley, and season with salt and pepper to make the cream sauce.
Serve salmon cakes topped with cream sauce and a side of slaw.

Notes

Use canned salmon if fresh is not available—just remove the bones and skin.
Make the slaw ahead for deeper flavor.
Chill the patties for 15 minutes before frying to help them hold together better.

Nutrition

Serving Size: 2 cakes with slaw and sauce
Calories: 350
Sugar: 3g
Sodium: 420mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 24g
Cholesterol: 85mg