Salmon Cakes with Creamy Garlic Sauce Recipe

I absolutely love sharing this Salmon Cakes with Creamy Garlic Sauce Recipe because it s one of those dishes that feels fancy but is surprisingly simple to whip up. Whether you re cooking for a weeknight dinner or looking for something impressive yet cozy for guests, this recipe delivers with fresh flavors and a luscious sauce that ties everything together perfectly. The salmon cakes are tender and flavorful, while the creamy garlic sauce adds a zing that you’ll find hard to resist.

When I first tried making salmon cakes, I used canned salmon as a shortcut, and honestly, it turned out just as delicious. You can also use fresh cooked salmon, which makes the dish even more special. The beauty of this recipe is in its versatility and ease – plus, prepping the patties ahead of time means less fuss when you’re ready to cook. Trust me, once you try this Salmon Cakes with Creamy Garlic Sauce Recipe, it ll become a go-to anytime you re craving something a bit different yet comfortingly familiar.

this Recipe

Ingredients You’ll Need

These ingredients come together to create a delicious balance of light fish flavor and bright, creamy sauce. You’ll want to look for quality salmon-either fresh or canned-and fresh herbs to make the patties shine. Here are the essentials you’ll gather:

• Cooked salmon: Freshly cooked or canned, flaked small for even mixing.
• Bread crumbs or Panko: Adds crunch and helps bind the patties.
• Shallot: Offers a mild onion flavor that s less sharp than regular onions.
• Minced herbs: Dill, fennel fronds, or parsley all work beautifully for freshness.
• Mayonnaise: Adds moisture and richness to balance the salmon.
• Egg: The binding agent to keep the cakes together.
• Dijon or yellow mustard: Brings a gentle tang and depth to the patties.
• Garlic: Used finely in the sauce to deliver that signature punch.
• Lemon juice: Brightens up the creamy garlic sauce.
• Heavy cream: Optional, thins out the sauce for perfect drizzling.
• Salt: Essential for seasoning.
• Olive oil: For frying the salmon cakes to a golden crisp.

Variations

I love customizing this Salmon Cakes with Creamy Garlic Sauce Recipe depending on what I have on hand or the season. Don t be shy about making it your own by swapping herbs or adding extras. Here are some ideas to get you started:

• Add some heat: Toss in a pinch of cayenne or diced jalapeño to the patty mixture – it adds a nice kick that my family can t get enough of.
• Make it gluten-free: Use almond flour or gluten-free bread crumbs to keep the recipe allergy-friendly without sacrificing texture.
• Use smoked salmon: For a deeper, more intense flavor, swap some or all of the salmon with smoked salmon – it s a lovely twist for brunches.
• Herb swaps: Try basil or chives in place of dill and parsley for a fresh and different herbal note.

How to Make Salmon Cakes with Creamy Garlic Sauce Recipe

Step 1: Mix the Salmon Patty Ingredients

Start by combining your flaked cooked salmon with bread crumbs, minced shallot, and your choice of herbs in a mixing bowl. Separately, whisk together mayonnaise, egg, and mustard to create a creamy binder. Pour this over the salmon mixture and stir gently until everything s just combined-you ll want to be careful not to overmix, so the cakes stay tender. This is when the magic begins!

Step 2: Shape and Chill the Patties

Form the mixture into six medium or eight smaller patties, spacing them out on a plate. Here s a trick I learned: the patties might feel pretty loose at this point, but chilling them for at least 15 minutes helps them firm up and hold their shape when frying. If I m prepping ahead, I cover and refrigerate them overnight, which only improves the texture.

Step 3: Whip Up the Creamy Garlic Sauce

While the patties chill, mix together the mayonnaise, finely minced or pressed garlic, and lemon juice to make that luscious sauce. If you like the sauce a bit thinner, I add heavy cream one tablespoon at a time until it reaches the perfect pourable consistency. Cover and let the sauce rest for at least 15 minutes-this resting time really mellows out the garlic bite and brings the flavors together.

Step 4: Coat and Fry Your Salmon Cakes

Before heating your skillet, have extra bread crumbs ready on a plate. Dip each chilled patty lightly in bread crumbs to get that subtle crust. Heat olive oil in a pan over medium-high heat until a flick of water sizzles and evaporates right away-this means it s hot enough. Fry each side of the patties for about 3 to 5 minutes until they re beautifully golden and crisp. Keep an eye on the heat – too high and they ll burn, too low and they won t crisp up.

Step 5: Serve Warm with Sauce

Once cooked, transfer your salmon cakes to serving plates and generously top with creamy garlic sauce. I love serving these while they re hot so you get that satisfying crunch with every bite. They re excellent alongside a fresh green salad or steamed veggies for a well-rounded meal.

How to Serve Salmon Cakes with Creamy Garlic Sauce Recipe

Garnishes

I love topping my salmon cakes with a handful of fresh chopped herbs like parsley or dill – it adds color and a fresh herbal brightness. A sprinkle of lemon zest or a few capers also works wonders to enhance the dish. Plus, an extra dollop of the creamy garlic sauce on the side is always a hit with guests.

Side Dishes

My go-to sides are simple and fresh to balance the rich cakes. You can t go wrong with a crisp green salad tossed in vinaigrette, roasted asparagus, or even some buttery mashed potatoes. For something more casual, steamed green beans or sautéed spinach add just the right touch.

Creative Ways to Present

For special occasions, I sometimes serve these salmon cakes stacked with avocado slices between layers and a drizzle of sauce on top – it impresses without being fussy. I’ve also tried serving them on toasted brioche buns as sliders for a fun appetizer or light lunch that always gets rave reviews.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which I hope you do!), store them in an airtight container in the fridge for up to 3 days. To keep the patties from getting soggy, I like to separate layers with a piece of parchment paper. The creamy garlic sauce lasts a bit longer – up to a week refrigerated.

Freezing

I ve frozen both the patties (before cooking) and the creamy garlic sauce separately. Wrap the uncooked patties individually in plastic wrap, then place in a freezer bag for up to 2 months. Thaw overnight in the fridge and cook as usual. The sauce freezes best in a small airtight container – just thaw in the fridge and stir well.

Reheating

To reheat leftovers, I recommend warming salmon cakes in a lightly oiled skillet over medium heat to maintain that golden crust, about 2-3 minutes per side. Microwaving can make them soggy, so I avoid that. Serve with sauce warmed slightly or at room temperature for the best flavor.

FAQs

Final Thoughts

This Salmon Cakes with Creamy Garlic Sauce Recipe has honestly become one of my favorite easy dishes to share with friends and family. It strikes the perfect balance between fresh, savory flavors and comforting textures, plus it s quick enough for busy nights while still feeling special. Give it a try-it s a delightful way to enjoy salmon and a recipe I m confident you ll want to make again and again.

Salmon Cakes with Creamy Garlic Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 95 reviews

• Author: Jessica
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 6 to 8 patties, serves 2 to 4
• Category: Appetizer
• Method: Frying
• Cuisine: American
• Diet: Halal

Print Recipe

Pin Recipe

---

Description

These Salmon Cakes with Creamy Garlic Sauce are a delicious and easy-to-make appetizer or main dish featuring tender, flaky salmon mixed with savory herbs and breadcrumbs, pan-fried to a golden crisp and served with a tangy, rich garlic mayo sauce. Perfect for a light lunch or dinner, they pair wonderfully with a fresh green salad.

---

Ingredients

Units USM Scale 1x2x3x

For the Salmon Cakes

• 2 cups cooked salmon, flaked (from 1 pound raw salmon or 2 6-ounce cans salmon)
• 1/2 cup bread crumbs or panko, plus more to coat the patties
• 1 medium shallot, minced (about 4 tablespoons)
• 2 tablespoons minced herbs, like dill, fennel fronds, or parsley
• 1/4 cup mayonnaise
• 1 large egg
• 2 teaspoons Dijon or yellow mustard

For the Creamy Garlic Sauce

• 1/4 cup mayonnaise
• 1 to 2 garlic cloves, shaved on a microplane, pressed through a garlic press, or very finely minced
• 1 tablespoon lemon juice
• Heavy cream, to thin, if needed
• Salt, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Mix the Salmon Batter: In a medium mixing bowl, combine the flaked salmon, bread crumbs, minced shallot, and herbs. In a small bowl, whisk together the mayonnaise, egg, and mustard, then pour over the salmon mixture. Stir well to evenly incorporate all ingredients.
2. Shape and Chill the Patties: Divide and shape the mixture into six medium or eight small patties. Arrange them spaced apart on a plate. The patties will feel loose and wet at this stage. Transfer them to the refrigerator to chill for at least 15 minutes (or cover and refrigerate up to a day) to firm up, making them easier to fry.
3. Prepare the Garlic Sauce: While patties chill, whisk together mayonnaise, garlic, and lemon juice in a bowl. Add heavy cream one tablespoon at a time until the sauce reaches a pourable consistency. Cover and let it rest for at least 15 minutes or refrigerate up to a week to mellow flavors. Taste and add salt as needed.
4. Coat and Heat the Skillet: When ready to cook, lightly film a large skillet with olive oil and heat over medium-high. Place a few spoonfuls of bread crumbs on a plate. Dip each chilled salmon patty in the crumbs to coat.
5. Fry the Salmon Cakes: Once the pan is hot enough that a flick of water evaporates immediately, carefully place the coated patties in the skillet, spaced apart. Fry for 3 to 5 minutes until golden on the bottom. Flip and fry the other side for 3 to 5 minutes. Adjust heat as needed to prevent burning or undercooking.
6. Serve: Transfer salmon cakes to serving plates, top with creamy garlic sauce, and serve warm. These are delicious alongside a green salad for a complete meal.

---

Notes

• Chilling the patties is essential to help them firm up and hold together when frying.
• The creamy garlic sauce improves in flavor as it rests, so prepare it ahead if possible.
• Use fresh herbs like dill, fennel fronds, or parsley for the best flavor.
• Can be made with fresh cooked or canned salmon for convenience.
• Adjust the number of garlic cloves in the sauce to suit your taste preference.
• Serve immediately after cooking for best texture and flavor.

---

Nutrition

• Serving Size: 2 patties with sauce
• Calories: 320
• Sugar: 1g
• Sodium: 400mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 22g
• Cholesterol: 105mg