Classic Salmon Cakes

Name: Classic Salmon Cakes
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: American
Ingredients: 25 g Green onion; 60 g Low-fat mayonnaise; 30 g Lemon juice; 5 g Seasoning salt; 1 g Cayenne pepper; 50 g Egg; 450 g Salmon; 40 g Butter; 50 g Red pepper; 60 g Bread crumbs

Classic Salmon Cakes · ready in 23 min · 4 servings · 320 kcal per serving · easy · 10 ingredients

Golden, pan-fried salmon cakes with a tender center and savory crust, brightened by lemon and green onion for a comforting yet fresh seafood meal.

Prep: 15 min
Cook: 8 min
Total: 23 min
Serves: 4
kcal: 320
Difficulty: easy

American Main dishes Quick (30 min or less)High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

25 gGreen onion
60 gLow-fat mayonnaise
30 gLemon juice
5 gSeasoning salt
1 gCayenne pepper
50 gEgg
450 gSalmon
40 gButter
50 gRed pepper
60 gBread crumbs

Equipment

stovetop, chef knife, cutting board, mixing bowl, plate, skillet, spatula, spoon, wooden spoon

Instructions

Prep ingredients
Chop the green onion and red pepper, crack the egg, and set out a mixing bowl and skillet for cooking. · 3 min
What to look for: evenly mixed and creamy
Mix base
Combine green onion, red pepper, low-fat mayonnaise, lemon juice, seasoning salt, and cayenne pepper in the mixing bowl. · 3 min
What to look for: Creamy mixture with evenly distributed vegetables
Adjust seasoning
Taste the mixture and adjust seasoning salt or cayenne pepper to your preference. · 1 min
What to look for: chunky but cohesive mixture
Add salmon
Stir in the egg, well-drained salmon, and some of the bread crumbs until the mixture just holds together. · 2 min
What to look for: Moist mixture that clumps when pressed
Form cakes
Divide the mixture into 6 to 8 portions, roll in remaining bread crumbs, and gently flatten into thick cakes. · 5 min
What to look for: Evenly coated cakes that hold their shape
Fry and serve
Melt the butter in a skillet over medium heat and fry the salmon cakes, turning once, until golden brown, then transfer to plates and serve warm. · 8 min
When it is done: Fish should flake easily and reach 63°C / 145°F internally

Nutrition (per serving)

kcal	320
Protein	26 g
Carbohydrates	10 g
of which sugars	1 g
Fat	20 g
of which saturated	6 g
Fibre	1 g
Sodium	520 mg

Nutri-ScoreC

Allergens

Contains: fish, eggs, milk, gluten

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months

Ingredient substitutions

Green onion

chives: Use fresh chives for a milder onion flavor.

Low-fat mayonnaise

Greek yogurt: Produces a tangier, lighter cake.

Lemon juice

lime juice: Adds a slightly sharper citrus note.

Seasoning salt

salt and paprika mix: Adjust salt levels carefully.

Cayenne pepper

black pepper: Use freshly ground for best aroma.

Egg

flaxseed meal and water: Rest mixture before forming cakes.