Paula Deen Salmon Cakes Recipe

This is a straightforward homemade version of salmon cakes — flaky salmon mixed with herbs, veggies, and just enough binder to hold it together. Works for lunch with a salad, tucked into a sandwich, or as a snack while standing over the stove “testing” them.

Why You’ll Love It

• Budget-friendly way to get your fish fix.
• Ready in under an hour (including chilling time).
• Crispy edges without deep frying.
• Lemon + dill keep it fresh tasting.
• Makes a great next-day lunch.
• Easy to batch for meal prep.

Ingredients

• 1 (14.75 oz) can salmon, drained of all but 2 tbsp liquid, flaked
• 1 large slice bread, crust removed, shredded (1 cup, 50g)
• 3 tbsp green onion, chopped
• 1 medium garlic clove, minced
• 1 tbsp fresh dill, chopped (or 1 tsp dried)
• 3 tbsp minced green bell pepper
• 1 tbsp flour
• 1 large egg
• 1/2 tsp sweet paprika
• 1 tsp finely grated lemon zest
• 2 tsp lemon juice
• 1/4 tsp kosher salt
• Freshly ground black pepper, several turns
• 3 tbsp extra virgin olive oil

How to Make It

1. Mix it all up: In a big bowl, gently stir together the salmon (plus the 2 tbsp reserved liquid), bread, onion, garlic, dill, bell pepper, flour, egg, paprika, lemon zest, lemon juice, salt, and pepper.
2. Shape the patties: Form 8 patties about 1/2 inch thick. They’ll feel soft — that’s fine.
3. Chill them: Cover and stick in the fridge for at least 30 mins (or a few hours) so they don’t fall apart in the pan.
4. Heat the skillet: Medium-high heat, olive oil in. Wait until it shimmers.
5. Fry until golden: Cook patties 3–4 mins per side until browned and heated through. Don’t fuss with them too much or they’ll break.
6. Serve: Best hot, maybe with tartar sauce or a lemon wedge.

Common Mistakes and How to Dodge Them

• Falling apart in the pan: Didn’t chill long enough or handled too roughly.
• Greasy patties: Oil wasn’t hot enough — they’ll soak it up.
• Dry inside: Overcooked. They don’t need long in the skillet.
• Bland flavor: Don’t skimp on the lemon or dill.

Storage and Reheating

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Wrap individually, freeze up to 2 months.
• Microwave: Quick warm-up, but loses crispness.
• Skillet: Best method — heat over medium with a tiny bit of oil.

Frequently Asked Questions

• Can I use fresh salmon?
  Yep — cook and flake it first, then follow the recipe.
• Can I bake them instead of frying?
  Yes, 400°F for about 12–15 mins, flipping halfway.
• Do I have to chill them?
  You should — it’s what keeps them from falling apart.

Nutrition Facts (Per Serving):

Calories: ~180 | Fat: 9g | Carbs: 9g | Protein: 15g | Sodium: 230mg | Sugar: 1g

Try More Recipes:

• Paula Deen Standing Rib Roast Recipe
• Paula Deen Zucchini Casserole Recipe
• Paula Deen Corn Salad Recipe