This Salmon Cake Recipe with Lemon Pesto is incredibly easy to make, on the table in under an hour, and served with the most incredible, fresh, creamy lemon pesto sauce. It’s quick, easy, and surprisingly healthy—basically everything we want from a weeknight dinner.
I never thought I would like salmon cakes. Not sure why—I just wasn’t excited about them. Until now.
Using pre-seasoned cedar planked salmon from Cedar Bay Grilling Company, these Pan-Fried Salmon Cakes have a crisp, buttery exterior and a tender, juicy interior that honestly reminds me a lot of this reader-favorite Crab Cake Recipe. They’re rich without being heavy, flavorful without being fussy, and basically impossible to stop eating.
And then there’s the sauce.
That Creamy Lemon Pesto situation? DREAMY.
Made with preserved lemons (seriously—if you haven’t made preserved lemons yet, I need to know why not), fresh basil, parsley, pine nuts, garlic, and a splash of cream, this sauce is bright, herby, and the perfect match for the rich salmon. These truly are Salmon Cakes with Lemon Herb Sauce goals.
As if the flavor wasn’t enough reason to make these Easy Homemade Salmon Patties, salmon is packed with heart-healthy fats and protein—so yes, these absolutely qualify as one of my favorite Seafood Dinner Ideas with Salmon.
Why This Recipe Works
- Using just a touch of mayonnaise and panko breadcrumbs allows the salmon flavor to shine through—no filler overload here.
- The bright freshness of the lemon pesto balances the richness of the salmon beautifully.
- Refrigerating the salmon cake mixture before cooking helps the patties hold together so they fry up golden and gorgeous.
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What Is My Take on Salmon Cake Recipe with Lemon Pesto
I’m officially converted. These Creamy Lemon Pesto Salmon Cakes are everything I didn’t know I wanted in a salmon cake—crispy edges, tender centers, bold flavor, and a sauce that makes you want to lick the spoon.
They’re elegant enough for entertaining but easy enough for a casual weeknight dinner. Basically, they’re the kind of recipe you make once… and then keep finding excuses to make again.
Make It a Meal
Turn these salmon cakes into a full-on feast with these easy pairings.
Easy Side Dishes
- Start with this Strawberry Spinach Salad or this Raw Zucchini Salad
- Serve the salmon cakes with Crispy Roasted Potatoes or these Easy Scalloped Potatoes
- Add a veggie like Parmesan Roasted Asparagus or Grilled Summer Squash
- And don’t forget dessert—try Strawberry Shortcake or these Cinnamon Swirls
Ingredients
I used the Sugar and Spice Cedar Planked Salmon from Cedar Bay Grilling Company to make this recipe. It's perfect because the salmon comes frozen on the cedar plank.
You only have to thaw it out and place it on the grill or in the oven for 15-20 minutes and you've got perfectly cooked and seasoned great quality salmon.
To make the salmon cakes, it's really just a simple few ingredients:
- Salmon (obviously)
- Mayonnaise
- Panko bread crumbs
- Egg
- Coconut Sugar
- Salt & pepper
- Chili powder
The creamy lemon pesto sauce has a few more ingredients, but most should be easy to find at your local grocery store. If you can't find preserved lemons, I included a link to buy them on Amazon (affiliate link).
However, I highly recommend you start making your own - they take about 30 days to ferment, but are SUPER easy to make. Learn how to make Preserved Lemons.
- Preserved lemons
- Pine nuts
- Parsley
- Basil
- Crushed red pepper
- Garlic
- Black pepper
- Olive oil
- Cream
- Parmesan cheese
Cedar Bay Grilling Company
Cedar Bay Grilling is located right on the Atlantic Ocean in Nova Scotia. They are committed to providing products with a gourmet feel, that are simple and easy to make at home. Since opening their door in 2009, they have received numerous awards, to include more recently the Seafood Excellence Awards in 2018.
Because the products come pre-seasoned, the home cook has minimal required effort to make a healthy, delicious meal. The salmon comes frozen on a cedar plank, which can then be thawed and cooked directly on the plank. It's SO easy and the salmon is super fresh and delicious tasting!
Learn more about Cedar Bay Grilling Company on their website at https://cedarbaygrilling.com. Connect with Cedar Bay on Facebook, Instagram and/or Twitter.
This product can be purchased at the following retailers: Kroger, Publix, Hannaford, Safeway, Albertsons, Fred Meyer, Ralph’s, Giant, Giant eagle, Stop n Shop and Roche Bros.
Step By Step Instructions
Step1: Thaw the salmon in the fridge overnight if not already thawed. Heat the grill (or the oven) to 425 degrees and cook the salmon right on the cedar plank for 15 minutes.
Step2: Remove from heat and cut into 1" chunks.
Step3: Place the salmon, mayonnaise, panko bread crumbs, egg, salt, pepper, coconut sugar and chili powder in a bowl and mix to combine.
Step4: Form the mixture into 8-10 balls and place on a parchment paper lined baking sheet. Place the salmon balls in the fridge for 20 minutes to allow them to form up. This will keep them from falling apart when cooking.
Step5: Heat the butter in a skillet over medium heat. Place the chilled salmon cakes in the skillet and cook for 3-5 minutes, or until golden brown. Use the spatula to lightly press each cake down and flip over.
Step6: Cook another 3-5 minutes on the other side until golden brown. Remove and serve drizzled with the creamy lemon pesto.
Step7: Remove and serve drizzled with the creamy lemon pesto.
How to Make Creamy Lemon Pesto
Step1: Combine all the ingredients, except the Parmesan cheese, in a food processor or blender and pulse until a semi-smooth sauce is formed. Add the Parmesan cheese and pulse once or twice to combine.
You can also use this pesto to make these steamed pesto mussels.
Expert Tips
- Preserved lemons can be purchased through the link in the recipe card, but I highly recommend making your own—they last forever and elevate everything.
- No preserved lemons? Substitute 1 tablespoon lemon juice + 1 teaspoon fresh lemon zest.
- Use a non-stick or cast iron skillet to avoid sticking.
- If the pesto is too thick, add more olive oil. You can also add extra cream, but it may mellow the flavor.
- These salmon cakes can be cooked in butter, olive oil, coconut oil, duck fat—whatever you love. Check out this article to learn more about the types of cooking fats.
Variations
- Serve with this homemade tartar sauce from Yellow Bliss Road;
- Try one of these 5 Easy Mustard Sauce recipes from Averie Cooks;
- Serve it with this Homemade Remoulade Sauce (love these salmon cakes with this!)
- Also great with this Chimichurri Sauce.
Common Questions
Salmon cakes turn dry when the salmon is overcooked. Slightly undercook the salmon initially so it stays juicy during frying.
Yes! Form the patties and store them covered in the fridge for up to 2–3 days. The lemon pesto can also be made ahead and stored for several weeks.
Thaw frozen cakes overnight in the fridge, then reheat in a skillet with 2 tablespoons of butter over medium heat until warmed through.
Storing Instructions
- Cooked salmon cakes will keep in the fridge for about 3 days.
- To freeze uncooked patties, place them on a baking sheet and freeze for 3 hours until solid, then transfer to a freezer-safe container or bag.
- They can also be frozen after cooking. Thaw overnight in the fridge before reheating or cooking.
More Seafood Recipes
- Maryland Crab Cakes;
- Blackened Catfish;
- Grilled Shrimp Skewers;
- Korean Rice Bowl with Shrimp;
- Browse ALL the Seafood Recipes!
Did you make this Salmon Cake recipe? Rate the recipe and leave a comment to let me know how it turned out!
Recipe
Easy Salmon Cake Recipe
Ingredients
- 1 pounds Cedar Bay Sugar & Spice Cedar Planked Salmon
- 4 tablespoon panko bread crumbs
- 1 egg
- 4 tablespoon mayonnaise
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon coconut sugar
- â…› teaspoon chili powder
- 2 tablespoon unsalted butter
Creamy Lemon Pesto:
- 2 tablespoon preserved lemons
- 2 tablespoon pine nuts toasted
- 1 cup fresh parsley
- ½ cup fresh basil
- 1 teaspoon crushed red pepper
- â…› teaspoon black pepper
- 3 cloves garlic
- 1 tablespoon coconut sugar
- ½ cup olive oil
- ½ cup cream
- ¼ cup Parmesan cheese
Instructions
- Thaw the salmon in the fridge overnight if not already thawed. Heat the grill (or the oven) to 425 degrees and cook the salmon right on the cedar plank for 15 minutes.
- Remove from heat and cut into 1" chunks.
- Place the salmon, mayonnaise, panko bread crumbs, egg, salt, pepper, coconut sugar and chili powder in a bowl and mix to combine.
- Form the mixture into 8-10 balls and place on a parchment paper lined baking sheet. Place the salmon balls in the fridge for 20 minutes to allow them to form up. This will keep them from falling apart when cooking.
- Heat the butter in a skillet over medium heat. Place the chilled salmon cakes in the skillet and cook for 3-5 minutes, or until golden brown. Use the spatula to lightly press each cake down and flip over.
- Cook another 3-5 minutes on the other side until golden brown. Remove and serve drizzled with the creamy lemon pesto.
Creamy Lemon Pesto:
- Combine all the ingredients, except the Parmesan cheese, in a food processor or blender and pulse until a semi-smooth sauce is formed. Add the Parmesan cheese and pulse once or twice to combine.
Expert Tips:
- Preserved lemons can be purchased through the link in the recipe card, but I highly recommend making your own for the future. They are very handy to have around!
- If you don't have preserved lemons, you can substitute 1 tbsp. of lemon juice and 1 tsp. of fresh lemon zest.
- Use a non-stick or cast iron skillet to cook the salmon cakes to avoid sticking.
- Add additional olive oil to the lemon pesto if it is too thick. You can also add additional cream, but it can dilute the flavor.Â
- You can cook the salmon cakes in butter, olive oil, coconut oil, duck fat, etc. Any cooking fat will do. Check out this article to learn more about the types of cooking fats.
Nutrition
John J Calvin says
Awesome!
Jessica Formicola says
My family can't get enough of these salmon cakes! They are so delicious and easy to make! Thanks for sharing the recipe!
Danielle says
So glad you like them!
Jo says
I wish I could grab few of these cakes right away from my screen. This is droolicious! The flavors are amazing and love how gorgeous salmon cakes looks.
Danielle says
Thanks so much Jo!
April says
I've finally found a great salmon cake recipe! I have been meaning to make them over the weekend but I couldn't find anything good. This is just what I need - thank you!
Danielle says
You're welcome April - hope you love them!
Mahy says
I love everything salmon. There is just no other flavor like it, plus you can create so many delicious dishes with it. It's been a while since I had salmon cakes, so it is time to change that! 🙂
Danielle says
Salmon is the bets fish IMO!
Kathy @ Beyond the Chicken Coop says
These salmon cakes look delicious! Cooking the salmon on the cedar plank adds so much great flavor. I think I also need to check out how to make those preserved lemons.
Danielle says
The preserved lemons are SO GOOD Kathy! I make them in batches so I have plenty throughout the year 🙂
GUNJAN C Dudani says
This salmon cakes recipe looks and sounds too good. It is absolutely hard to resist. I am sharing this recipe with my brother who is a big fan of Salmon. He will be thrilled to try this one.
Danielle says
Thanks so much! Hope he loves it 🙂
Valerie says
My husband would just love these salmon cakes. I am not confident when it comes to cooking seafood so I like that it's preseasoned.
Danielle says
It makes it so easy to make!
Marie says
These salmon cakes look absolutely delicious. The lemon pesto sounds perfect to go with it. I love all the flavours!
Danielle says
Thanks Marie!
Michelle Miller says
I love myself a moist salmon cake! Yours looks absolutely perfect! Thanks for the great recipe and great tips!
Danielle says
You're welcome Michelle!
SHANIKA says
These Salmon Cakes look like they're packed with flavor! I've never tried making Lemon Pesto, but it sounds like a killer topping for these!
Danielle says
The lemon pesto is the best!
Pam says
I just recently discovered these seasoned and planked salmon filets and am so excited to try them out. This is a great idea. Also, my daughter just made preserved lemons so I'm sharing your post with her so she can make the pesto.
Danielle says
Perfect! The seasoned planked salmon is so good and convenient!
Kelly Anthony says
I love salmon but I haven't ever made them into cakes but these look and sound amazing! And the lemon pesto on top sounds like the perfect addition.
Danielle says
The pesto really makes them special. Thanks Kelly!