Easy Salmon Cakes with Arugula Salad


After making the salmon cakes, we firm them up for 5 minutes in the freezer before cooking so they don't fall apart when they hit the hot oil. You can also make these salmon cakes with canned salmon to make them pantry- and budget-friendly.

Easy Salmon Cakes with Arugula Salad
Prep Time:
35 mins
Total Time:
35 mins
4 servings


  • 1 pound salmon, preferably wild, skinned

  • 2 tablespoons lemon juice, divided

  • 2 teaspoons Dijon mustard, divided

  • ½ cup finely chopped yellow bell pepper

  • 1 tablespoon finely chopped shallot

  • ½ teaspoon ground pepper, divided

  • ½ cup panko breadcrumbs

  • ½ cup crème fraîche (see Tip) or sour cream

  • ¼ cup buttermilk

  • 3 tablespoons chopped fresh dill

  • ½ teaspoon salt, divided

  • 2 tablespoons extra-virgin olive oil

  • 1 (5 ounce) package arugula

  • 1 cup sliced radishes


  1. Coarsely chop salmon and place half in a food processor. Add 1 tablespoon lemon juice and 1 teaspoon mustard. Process, scraping down the sides as necessary, until smooth. Add the remaining salmon, bell pepper, shallot and 1/4 teaspoon pepper and pulse until the mixture is combined but still chunky.

  2. Transfer the salmon mixture to a medium bowl. Add breadcrumbs and stir until combined. Form the salmon into 4 patties, about 4 inches wide each, and place on a plate. Freeze for 5 minutes.

  3. Meanwhile, whisk crème fraîche (or sour cream), buttermilk, dill and 1/4 teaspoon salt with the remaining 1 tablespoon lemon juice, 1 teaspoon mustard and 1/4 teaspoon pepper in a large bowl. Set aside 1/4 cup of the dressing for drizzling.

  4. Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add the salmon cakes and cook, flipping once, until well browned and cooked through, 2 to 3 minutes per side. Transfer to a clean plate and sprinkle with the remaining 1/4 teaspoon salt.

  5. Add arugula and radishes to the dressing in the large bowl. Toss to coat. Serve the salmon cakes on top of the salad, drizzled with the reserved 1/4 cup dressing.


Tip: Although it directly translates to "fresh cream," crème fraîche is actually a French fermented cream, making it thick and sour. While similar to sour cream, it is richer and less tangy. Use leftovers to make creamy sauces or to top fresh fruit.

Nutrition Facts (per serving)

424 Calories
27g Fat
14g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 salmon patty & 1 1/2 cups salad
Calories 424
% Daily Value *
Total Carbohydrate 14g 5%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 30g 59%
Total Fat 27g 34%
Saturated Fat 9g 47%
Cholesterol 97mg 32%
Vitamin A 966IU 19%
Vitamin C 47mg 53%
Folate 80mcg 20%
Sodium 494mg 21%
Calcium 163mg 13%
Iron 2mg 10%
Magnesium 63mg 15%
Potassium 923mg 20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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