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Close up of Lemon Garlic Salmon Cakes on a white plate with a white bowl of aioli with a small spoon in it and a lemon, garlic and blue and white towel in the background over a wood board
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5 from 3 votes

Lemon Garlic Salmon Cakes

Lemon Garlic Salmon Cakes are an easy-to-make recipe that is full of so much delicious garlicky, lemony flavor. These patties can be enjoyed as an appetizer or the main dish.
Prep Time15 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizers, Main Dish
Cuisine: Seafood
Servings: 12 cakes
Calories: 96kcal


Lemon Garlic Alaska Salmon Cakes

  • 1 pound salmon fillets * can use canned (see notes)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup seasoned panko breadcrumbs
  • 1 teaspoon paprika
  • 1 shallot * minced
  • 2 cloves garlic * minced
  • 1 teaspoon lemon zest
  • 2 eggs
  • 1 tablespoon extra virgin olive oil * you may need more if working in batches


  • Preheat oven to 425°F.
  • Season the salmon fillets with salt and pepper and place in a baking dish. If there is skin, make sure to place the fillets skin side down.
  • Bake for 10-15 minutes, or until the salmon easily flakes apart with a fork.
  • Shred the salmon and place in a large bowl with the breadcrumbs, paprika, shallot, garlic, lemon zest, and eggs. Mix until well combined
  • Form 12 evenly sized salmon cakes by taking a handful of the mixture and squeezing it into a tight ball. Flatten slightly until it's about a 1/2-inch thick and shape the edges into a circle.
  • To cook, heat the olive oil in a large skillet over medium heat. Cook the salmon patties for about 4 minutes, then flip and cook for an additional 3-4 minutes or until fully cooked through.


Tips and Techniques

  • Using freshly cooked salmon is best, but you can use canned or pouches of salmon to make this recipe even quicker and easier, if you prefer. There is no need to cook canned salmon - simply mix it with the salt and pepper, then follow the remaining instructions.
  • Try these Lemon Garlic Salmon Cakes with a side of Roasted Garlic Lemon Aioli. The aioli can also be made with raw garlic.
  • Store leftovers in an airtight container in the refrigerator. Use within 3 days.

How to Make This Recipe Low Carb

This recipe is already fairly low in carbohydrates, but you can make it slightly lower in carbs and more suitable for those following a keto diet by making one small adjustment.
Simply swap out the panko bread crumbs for blanched almond flour.

How to Make This Recipe Gluten Free

There are two different ways to make this recipe gluten free.
You can either follow the directions above for making the recipe low carb, or simply swap out the regular panko breadcrumbs for gluten free panko breadcrumbs.
** Nutritional information is an estimate and may vary.


Serving: 1cake | Calories: 96kcal | Carbohydrates: 4g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 161mg | Potassium: 209mg | Fiber: 1g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg