Let me tell you about salmon cakes with chive and garlic sauce – they’re what happens when you take canned or leftover salmon, mix it with breadcrumbs and seasonings, pan-fry until crispy, then top with a tangy sauce that makes everything taste expensive. I made these for a date night at home and my partner asked if I’d secretly taken cooking classes. Nope, just followed a simple recipe and plated it nicely.
These are crispy on the outside, tender on the inside salmon patties that taste like fancy crab cakes but cost a fraction of the price. The chive and garlic sauce is basically elevated tartar sauce – Greek yogurt or sour cream mixed with fresh chives, garlic, lemon, and herbs. It’s bright and tangy and cuts through the richness of the fried salmon perfectly. The whole thing feels restaurant-quality but you make it in your own kitchen in less time than delivery would take.
Best part? You can use canned salmon, which means this is actually affordable and pantry-friendly. No need to buy expensive fresh salmon filets. The canned stuff works perfectly and nobody will know the difference once it’s mixed with all the other ingredients and pan-fried.
Why Salmon Cakes Beat Regular Fish Patties
Regular frozen fish sticks or fish patties are fine for kids but they’re not exactly exciting dinner food. These salmon cakes are what you serve when you want seafood that feels special without spending $30 on fresh fish or dealing with complicated cooking methods. They’re crispy, flavorful, and the sauce elevates everything.
I made these for my parents who are picky about seafood and they went back for seconds. My mom asked for the recipe to serve at her book club. When your difficult-to-impress mother wants your recipe, you know you’ve made something good. These are impressive enough for company but easy enough for a random Tuesday night.
Here’s why you need these salmon cakes:
- Taste expensive but use affordable canned salmon
- Crispy exterior, tender interior – perfect texture
- The chive garlic sauce is ridiculously good on everything
- Ready in 30 minutes start to finish
- Fancy enough for date night, easy enough for weeknight
- Works as appetizer or main course
Plus these work for people who claim they “don’t like salmon.” The canned salmon mixed with all the seasonings and pan-fried tastes different from plain cooked salmon. Less fishy, more savory and seasoned :/
What You Need for Salmon Cakes with Chive Garlic Sauce
For the Salmon Cakes
Salmon:
- Canned salmon (14.75 oz – about 2 cans, drained well)
- Or 1 lb cooked fresh salmon, flaked
- Remove skin and bones if you want, or mash them in for calcium
Binders:
- Panko breadcrumbs (¾ cup)
- Egg (1 large – beaten)
- Mayonnaise (3 tablespoons – adds moisture and richness)
- Dijon mustard (1 tablespoon)
Seasonings:
- Lemon zest (1 lemon)
- Lemon juice (1 tablespoon)
- Fresh dill (2 tablespoons chopped – or 1 teaspoon dried)
- Garlic powder (½ teaspoon)
- Onion powder (½ teaspoon)
- Salt (½ teaspoon)
- Black pepper (¼ teaspoon)
- Cayenne (pinch for subtle heat)
For Frying:
- Olive oil or vegetable oil (3-4 tablespoons)
- Butter (1 tablespoon – optional but adds golden crust)
Why canned salmon works: It’s already cooked, flakes easily, and has tons of flavor. Way more convenient than cooking fresh salmon just to make salmon cakes. Save the expensive fresh stuff for other recipes.
For the Chive and Garlic Sauce
Base:
- Greek yogurt (½ cup – full-fat tastes better)
- Or sour cream if you prefer richer sauce
- Mayonnaise (¼ cup – adds creaminess)
Aromatics:
- Fresh chives (3 tablespoons chopped – this is key)
- Garlic (2 cloves minced – or 1 teaspoon garlic powder)
- Fresh dill (1 tablespoon chopped)
- Fresh parsley (1 tablespoon chopped)
Flavor:
- Lemon juice (1 tablespoon)
- Lemon zest (½ teaspoon)
- Dijon mustard (1 teaspoon)
- Salt (¼ teaspoon)
- Black pepper (¼ teaspoon)
Why fresh herbs matter: The fresh chives especially make this sauce special instead of just store-bought tartar sauce. Don’t skip the fresh herbs here – they’re the whole point.
Optional Serving Suggestions
- Lemon wedges (for squeezing)
- Mixed greens or arugula (for serving under cakes)
- Cherry tomatoes (halved)
- Capers (scattered on plate)
- Extra fresh dill for garnish
Equipment You Actually Need
- Large mixing bowl
- Large skillet (non-stick or cast iron)
- Spatula
- Small bowl for sauce
- Measuring cups and spoons
- Plate lined with paper towels
How to Make Salmon Cakes with Chive Garlic Sauce
Step 1: Make the Sauce First
This needs time to chill and let flavors develop, so make it first.
Mix Greek yogurt, mayonnaise, chopped chives, minced garlic, dill, parsley, lemon juice, lemon zest, Dijon, salt, and pepper in a small bowl. Stir until completely combined.
Taste and adjust seasoning – more lemon if you want brighter, more garlic if you want bolder, more salt if needed.
Cover and refrigerate while you make the salmon cakes. This lets flavors meld together.
Pro tip: This sauce is also amazing on grilled fish, chicken, vegetables, or as a dip for raw veggies. Make extra and keep it in the fridge.
Step 2: Prep the Salmon
Drain canned salmon really well – press it with paper towels to remove excess moisture. Wet salmon makes soggy cakes that fall apart.
Place drained salmon in a large bowl. Use a fork to flake it into small pieces. Remove any large bones or skin if you’re bothered by them, or mash them in – they’re edible and add calcium.
The salmon should be in small flakes, not big chunks. This helps everything bind together better.
Step 3: Make the Salmon Cake Mixture
Add panko breadcrumbs, beaten egg, mayonnaise, Dijon, lemon zest, lemon juice, dill, garlic powder, onion powder, salt, pepper, and cayenne to the salmon.
Use your hands or a fork to mix everything together until well combined. The mixture should hold together when you squeeze it. If too dry, add another tablespoon of mayo. If too wet, add more panko.
Let mixture sit for 5 minutes. This lets the panko absorb moisture and makes it easier to form patties.
Step 4: Form the Patties
Divide mixture into 6-8 portions depending on how large you want them. About ⅓ cup mixture per cake for larger ones, ¼ cup for smaller appetizer-sized.
Form each portion into a patty about ½ inch thick. Press firmly so they hold together but don’t over-compress or they’ll be dense.
Place formed patties on a plate. If they’re too soft to handle, refrigerate for 15 minutes to firm up.
Critical tip: Wet your hands slightly when forming patties – prevents sticking and helps create smooth edges.
Step 5: Pan-Fry Until Golden
Heat 2 tablespoons oil in a large skillet over medium heat. Add butter if using – it helps with browning and flavor.
Once oil is shimmering (but not smoking), carefully add salmon cakes. Don’t overcrowd – cook in batches if needed. They should sizzle when they hit the pan.
Cook for 4-5 minutes without moving them. Let them develop a golden crust before flipping. If you try to flip too early, they’ll fall apart.
Flip carefully with a spatula. Cook another 4-5 minutes on second side until golden brown and crispy.
The cakes are done when both sides are deep golden and they feel firm when pressed gently. They’re already cooked inside (canned salmon is cooked), so you’re just heating through and creating crust.
Transfer to paper towel-lined plate to drain excess oil.
Step 6: Plate and Serve
Place salmon cakes on individual plates or a serving platter. Add a dollop of chive and garlic sauce on top or serve on the side.
Garnish with lemon wedges, fresh dill, and maybe some mixed greens underneath for presentation.
Serve immediately while hot and crispy. The contrast of hot crispy cakes with cool tangy sauce is what makes this special.
Leftovers reheat okay in the oven at 350°F for 10 minutes, but they’re best fresh and crispy from the pan.
Creative Variations Worth Trying
Asian-Inspired Salmon Cakes
Add ginger, scallions, and sesame oil to mixture. Serve with sriracha mayo instead of chive sauce. Totally different flavor profile but equally good.
Cajun Salmon Cakes
Add Cajun seasoning to mixture. Serve with remoulade sauce instead of chive sauce. More Southern comfort food vibe.
Mediterranean Salmon Cakes
Add feta cheese, sun-dried tomatoes, and oregano. Serve with tzatziki instead of chive sauce. Greek-inspired version.
Sweet Potato Salmon Cakes
Add ½ cup mashed sweet potato to mixture. Reduces breadcrumbs slightly. Makes them more substantial and adds nutrients.
Spicy Salmon Cakes
Add diced jalapeño and extra cayenne to mixture. Make sauce spicy with hot sauce added. For people who like heat.
Smoked Salmon Cakes
Use canned or packaged smoked salmon instead of regular. Adds smoky depth. Serve with dill sauce with extra capers.
Salmon Cakes with Chive and Garlic Sauce
Equipment
- Large mixing bowl
- Large skillet
- Spatula
- Small bowl for sauce
- Measuring cups and spoons
- plate with paper towels
Ingredients
- 2 cans canned salmon (14.75 oz each), drained well
- 3/4 cup panko breadcrumbs
- 1 egg, beaten
- 3 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 lemon, zested
- 1 tbsp lemon juice
- 2 tbsp fresh dill, chopped (or 1 tsp dried)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 pinch cayenne pepper
- 3–4 tbsp olive oil or vegetable oil (for frying)
- 1 tbsp butter (optional, for frying)
- 1/2 cup Greek yogurt or sour cream
- 1/4 cup mayonnaise (for sauce)
- 3 tbsp fresh chives, chopped
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice (for sauce)
- 1/2 tsp lemon zest (for sauce)
- 1 tsp Dijon mustard (for sauce)
- 1/4 tsp salt (for sauce)
- 1/4 tsp black pepper (for sauce)
Instructions
- Make the chive and garlic sauce by combining Greek yogurt, mayonnaise, chopped chives, minced garlic, dill, parsley, lemon juice, zest, Dijon, salt, and pepper. Stir until smooth, then refrigerate while you prep the salmon cakes.
- Drain salmon thoroughly and flake it into a large mixing bowl. Remove bones or skin if desired, or mash them in for extra nutrition.
- Add panko, egg, mayo, Dijon, lemon zest and juice, dill, garlic powder, onion powder, salt, pepper, and cayenne. Mix well. Let sit 5 minutes so panko absorbs moisture.
- Form mixture into 6–8 patties, about ½ inch thick. Refrigerate for 15 minutes if too soft to handle. Wet hands to prevent sticking.
- Heat oil in skillet over medium heat. Add butter if using. Pan-fry patties 4–5 minutes per side until golden brown and crisp. Transfer to paper towel-lined plate to drain excess oil.
- Serve salmon cakes hot with chive garlic sauce, lemon wedges, and optional greens. Enjoy immediately for best texture.
Notes
Nutrition
Frequently Asked Questions
My salmon cakes fell apart while cooking – what happened?
Not enough binder or mixture was too wet. Make sure you’re draining salmon really well and using enough egg and panko. Also don’t flip too early – let crust form before moving them.
They’re too fishy-tasting – how do I fix this?
Use better quality canned salmon – Alaskan salmon is milder than other varieties. Add more lemon and fresh herbs to brighten flavor. The sauce also helps balance any fishiness.
Can I bake these salmon cakes instead of frying?
Yes. Place on greased baking sheet, brush tops with oil, bake at 400°F for 12-15 minutes, flip, bake another 10 minutes. They won’t be as crispy but they work.
Can I make the mixture ahead of time?
Yes. Form into patties and refrigerate for up to 24 hours before cooking. Or freeze uncooked patties for up to 3 months. Cook from frozen, just add 2-3 minutes per side.
What’s the difference between salmon cakes and salmon patties?
Mostly semantics. They’re the same thing. “Cakes” sounds fancier, “patties” sounds more casual. Same delicious food different name.
My sauce is too thin – how do I thicken it?
Add more Greek yogurt or mayo. Or refrigerate longer – it thickens as it sits. Start with less liquid ingredients next time.
Can I use fresh salmon instead of canned?
Absolutely. Cook 1 lb salmon, let cool, flake with fork. Remove skin and bones. Use same recipe. Fresh salmon makes this more expensive but also delicious.
