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Salmon Cakes with Tartar Sauce

Subbing salmon for crab in crispy, pan-fried cakes makes everyone’s favorite seafood fritters much more affordable—and every bit as delicious. Take them over the top with homemade tartar sauce. 
Servings: 10-15 cakes
Total Time: 30m
Prep Time: 20m
Cooking Time: 10m
Salmon Cakes with Tartar Sauce


Salmon Cakes
  • 2lb Fresh Salmon (skin removed)
  • 1 Red Bell Pepper (diced)
  • 1 Sweet Onion (diced)
  • 2 large eggs
  • 1/2 cup of mayonnaise
  • 2 tbs chopped parsley
  • Old Bay or Cajun seasoning as desired
  • 2 cups of bread crumbs
  • 1 lemon (squeezed)
  • Cooking oil
  • Greens for garnish
Tartar Sauce
  • 1 cup of mayonnaise
  • 1/2 cup of diced pickles
  • 1 tbs of capers
  • 1tbs of chopped parsley
  • 1/2 lemon (squeezed)
  • Salt and Pepper

Preparation Instructions

  1. Salmon Cakes - Place the salmon in a food processor or blender and process on high speed until it becomes a thick paste. Add to a large bowl with peppers, onions, eggs, mayonnaise, parsley, Old Bay/Cajun seasoning and bread crumbs and mix until completely combined. Form 10-15 salmon cakes and set aside.
  2. Cook - Heat up some oil over medium heat on your griddle and add the salmon cakes. Cook for about 4 min on each side or until golden brown and cooked throughout. Set aside to sit before serving.
  3. Tartar Sauce - Mix together all ingredients in a medium size bowl until combined. Chill before serving.
  4. Add tartar sauce onto salmon cakes and garnish with greens of your liking.