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

In a bowl, combine shredded cabbage, carrots, and cucumber. Toss with olive oil, vinegar, salt, and pepper. Let sit.
In another bowl, mix salmon, breadcrumbs, egg, mayo, mustard, herbs, and seasoning until combined. Form into patties.
Heat oil or butter in a skillet. Fry salmon cakes for 3–4 minutes per side until golden and heated through.
In a small bowl, mix mayonnaise or sour cream, lemon juice, herbs, salt, and pepper.
Plate slaw, top with salmon cake, and spoon cream sauce over. Garnish with 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 in the cream sauce.
Add chili flakes to the salmon mixture for heat.
Use kale or greens instead of cabbage.
Form mini cakes for appetizers.
Bake instead of fry for a lighter version.

Storage/reheating

Store salmon cakes in the fridge for up to 3 days. Keep slaw and sauce separate.
Reheat in a skillet or oven. Avoid microwaving for best texture.
Freeze uncooked patties and cook from frozen with extra time.

FAQs

1. Can I use canned salmon?

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

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

Ensure the mix has enough binder (egg, mayo, breadcrumbs), and chill before frying.

3. Can I bake the salmon cakes?

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

4. Is this dish gluten-free?

Use gluten-free breadcrumbs or crushed crackers to make it gluten-free.

5. Can I make the slaw ahead of time?

Yes, up to a day in advance. It gets better with time.

6. What herbs are best for the sauce?

Dill, parsley, or chives work well.

7. Can I use leftover salmon?

Absolutely. This is a great way to repurpose it.

8. Can I freeze cooked salmon cakes?

Yes, but texture may change slightly. Reheat in oven or skillet.

9. What sides go well with this?

Roasted potatoes, mixed greens, or a grain salad.

10. Is it suitable for meal prep?

Yes, especially if components are stored separately.

Conclusion

Salmon Cake with Slaw and Cream Sauce is a wholesome and vibrant dish that balances textures and flavors perfectly. With simple ingredients and elegant presentation, it’s a standout option for a nourishing and satisfying meal.

Salmon Cake with Slaw and Cream Sauce

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These Salmon Cakes are crispy on the outside and tender on the inside, paired with a refreshing slaw and a tangy cream sauce. A delicious, well-balanced meal perfect for lunch or dinner.

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, mix flaked salmon, breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, green onion, lemon zest, salt, and pepper until just combined.
Form the mixture into 6 equal patties and chill for 15 minutes to help them hold together.
Heat olive oil in a skillet over medium heat and cook salmon cakes for 3-4 minutes on each side until golden and cooked through.
In a separate bowl, toss shredded cabbage and carrots with apple cider vinegar, olive oil, salt, and pepper to make the slaw. Chill until ready to serve.
In a small bowl, mix sour cream, lemon juice, dill or parsley, and season with salt and pepper to make the cream sauce.
Serve salmon cakes hot, topped with cream sauce and slaw on the side.