Salmon Cakes Recipe (Ina Garten Style)

Why These Salmon Cakes Are the Real Deal

I’ll be straight with you: salmon cakes used to scare me. They were either too mushy, too fishy, or fell apart in the pan. But once I tried Ina Garten’s salmon cakes, everything changed. They’re crisp on the outside, tender in the middle, and layered with real flavor.

This recipe takes her original method and dials it up with chef-tested techniques, smart substitutions, and step-by-step coaching. Whether you call them salmon patties Ina Garten, salmon croquettes Ina Garten, or fresh salmon cakes recipe, you’re about to learn how to make them right.

Ingredients for Ina Garten style Salmon Cakes

This isn’t your basic recipe for salmon cakes—this is a professional approach to salmon cakes using fresh salmon with balance and depth.

Protein

• 1/2 pound fresh salmon (or use 14 oz canned/leftover cooked salmon)
• Olive oil
• Kosher salt and freshly ground black pepper

Vegetables & Aromatics

• 4 tablespoons unsalted butter
  
• 3/4 cup red onion, small dice (about 1 small onion)
  
• 1 1/2 cups celery, small dice (about 4 stalks)
  
• 1/2 cup red bell pepper, small dice
  
• 1/2 cup yellow bell pepper, small dice
  
• 1/4 cup fresh parsley, minced
  
• 1 tablespoon capers, drained
  
• 1/4 teaspoon hot sauce (Tabasco or similar)
  
• 1/2 teaspoon Worcestershire sauce
  
• 1 1/2 teaspoons Old Bay or crab boil seasoning

Binder

• 3 slices stale white bread, crusts removed
  
• 1/2 cup mayonnaise
  
• 2 teaspoons Dijon mustard
  
• 2 extra-large eggs, lightly beaten

How to Make Salmon Cakes (Step-by-Step Guide)

Step 1: Roast the Salmon

You want gently cooked, flakeable fish as your base. Here’s how:

• Preheat your oven to 350°F.
  
• Line a sheet pan with parchment and place the salmon skin-side down.
  
• Brush with olive oil, season with salt and pepper.
  
• Roast for 15 to 20 minutes, just until cooked through.
  
• Let it rest under foil for 10 minutes, then refrigerate until cold.
  

Chef’s Note: Cold salmon is easier to flake and won’t fall apart in the mix. This step gives you control and avoids that canned-fish taste.

Step 2: Sauté the Vegetables

The secret to great salmon cakes Ina style? A deeply flavorful veg base.

• In a large skillet, melt butter with a splash of oil over medium heat.
  
• Add the onion, celery, red and yellow peppers. Sauté for 15 to 20 minutes until soft and translucent.
  
• Stir in parsley, capers, hot sauce, Worcestershire, crab seasoning, salt, and pepper.
  
• Cool completely before mixing.
  

Don’t rush this. Raw onions and crunchy celery don’t belong in salmon cakes.

Step 3: Make Fresh Breadcrumbs

• Tear the bread into pieces and pulse in a food processor to coarse crumbs.
  
• Spread on a baking sheet and toast at 350°F for 5 minutes—just dry, not browned.
  

Why fresh crumbs? Store-bought ones are too fine and can turn your cakes mushy. Homemade crumbs absorb moisture without getting dense.

Step 4: Mix the Cake Base

• In a large bowl, flake the chilled salmon.
  
• Add in the toasted breadcrumbs, cooled vegetables, mayo, mustard, and beaten eggs.
  
• Fold gently until combined—don’t overmix or mash.
  

Let it rest. Chill the mixture in the fridge for at least 30 minutes to help the cakes set up before shaping.

Step 5: Shape and Cook

• Form into 8 to 10 patties about 3/4-inch thick.
  
• Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium heat.
  
• Sear the cakes in batches, 3–4 minutes per side, until crisp and golden brown.
  
• Drain on paper towels and keep warm in a 250°F oven.

Don’t crowd the pan. You want a sear, not a steam.

Notes from Real Home Cooks

• “I don’t even like salmon and these were amazing.”
  
• “Used leftover grilled salmon—saved time and worked perfectly.”
  
• “Next time I’m throwing in some lemon zest and dill.”
  

These Ina Garten salmon patties go great with slaw, a salad, or tucked into a brioche bun with lemon aioli.

Substitutions & Variations

Make It Your Own

• Use leftover or canned salmon—just flake and skip the roasting step.
  
• Swap parsley for dill or chives.
  
• Add lemon zest or a pinch of cayenne for extra zing.
  
• Try Greek yogurt in place of mayo for a lighter touch.

Ingredient Swap Table

Ingredient	Swap Suggestion	Why It Works
Fresh salmon	Canned or leftover salmon	Easier, faster, still delicious
Capers	Chopped green olives	Adds briny depth
Mayonnaise	Greek yogurt (½ amount)	Lightens the mix
Dijon mustard	Whole grain or spicy brown	Texture and punch
Old Bay seasoning	Cajun spice blend	Southern-style twist

Salmon Cakes Nutrition Facts

These Ina Garten-style salmon cakes aren’t just flavorful—they’re surprisingly nutritious. Made with fresh salmon, vegetables, and minimal filler, each cake provides a balanced mix of protein, healthy fats, and essential vitamins. Whether you’re tracking macros or just want a wholesome meal that tastes like comfort food, these cakes deliver. Here’s the full nutritional breakdown per cake (based on a 10-cake yield from the recipe).

Nutrient	Amount (per cake)
Calories	~180 kcal
Protein	~12 g
Total Fat	~12 g
Saturated Fat	~4 g
Carbohydrates	~6 g
Sugars	~1 g
Fiber	~0.5 g
Cholesterol	~65 mg
Sodium	~320 mg
Omega-3 Fatty Acids	~600 mg
Vitamin D	~10% Daily Value
Iron	~6% Daily Value
Calcium	~4% Daily Value

Note: Nutritional values are estimates based on standard ingredients. Values may vary depending on portion size and any substitutions used.

Frequently Asked Questions About Salmon Cakes

What’s the difference between salmon cakes and salmon croquettes?

Technically, salmon croquettes Ina Garten style lean Southern, often use canned salmon, and are sometimes breadcrumb-coated. Salmon cakes Ina style tend to focus on fresh ingredients and gentle pan-searing.

Can I make salmon cakes with canned salmon?

Yes. Use one 14 oz can, drained and flaked. The method stays the same—just skip the roasting.

How do I keep my salmon cakes from falling apart?

A few key things:

• Use fresh breadcrumbs, not dry store-bought.
  
• Chill the mixture before forming cakes.
  
• Don’t flip too early—let the crust form before turning.
  

What can I serve with salmon cakes?

• Arugula salad with lemon vinaigrette
  
• Roasted fingerlings or sweet potatoes
  
• Corn chowder
  
• Miso-glazed vegetables

Can I freeze salmon cakes?

Yes. Cook them, cool completely, then freeze on a sheet pan. Once solid, transfer to a zip-top bag. Reheat at 350°F until warmed through.

Conclusion: The Salmon Cake Recipe You’ll Actually Keep

If you’ve ever searched for the perfect salmon cake recipe, this is the one. It balances texture, flavor, and simplicity—and doesn’t fall apart on you. Whether you’re team fresh salmon, canned, or leftovers, this technique gives you crispy, savory, satisfying results.

Master the method, mix up the seasonings, and make it yours. This is the Ina Garten salmon croquettes–style dish that turns doubters into fans.

Looking for more meal ideas? These salmon cakes are perfect for lunch too—check out our full Lunch Recipes collection for more delicious inspiration.

Now get in the kitchen and make a batch. These salmon cakes won’t sear themselves.