Shrimp and Salmon Cakes

Three golden-brown, breaded salmon cakes are stacked on a white plate. The top cake is cut in half, revealing a moist interior, and is topped with a dollop of spicy aioli.

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These shrimp and salmon cakes are crisp, fresh, and full of lemon, herbs, and chunky seafood, served with an easy spicy aioli.

Course Appetizer, Dinner, Main Course

Cuisine American

Keyword salmon and shrimp recipes, Shrimp and Salmon Cakes, Shrimp and Salmon Patties

Prep Time 25

Cook Time 15

Chill Time 30

Total Time 1 10

Servings cakes

Calories 550

Author Erren Hart

Ingredients

For the Cakes

12 oz raw peeled shrimp (¾ pound) roughly chopped
6 skinless salmon fillets about 1¾ lbs total, chopped into small chunks
3 green onions roughly chopped
Zest and juice of 1 large lemon
3 tablespoons chopped fresh parsley
¾ cup panko breadcrumbs
2 large eggs lightly beaten
Salt and pepper to taste
1½ cups panko breadcrumbs for breading
3–4 tablespoons olive oil for pan frying

For the Spicy Mayo

⅓ cup mayonnaise (or Greek yogurt)
6 teaspoons sriracha (or your favorite chili sauce)
1–2 tablespoons lemon juice to taste
Pinch of salt

US Customary - Metric

Instructions

Add half the shrimp, half the salmon, the green onions, lemon zest, and half the parsley to a food processor. Pulse until the mixture forms a coarse paste — textured, not smooth. Transfer to a large bowl. Add the remaining chopped shrimp and salmon, remaining parsley, ¾ cup panko breadcrumbs, beaten eggs, lemon juice, salt, and pepper. Mix gently until just combined. The mixture should hold together when pressed; if it feels too wet, add a little more panko, one tablespoon at a time.
Form the mixture into 6 even patties, about 1 inch thick. Place them on a parchment-lined tray, cover loosely, and refrigerate for 30 minutes. This helps the cakes firm up so they hold their shape in the pan.
Spread the 1½ cups panko breadcrumbs on a plate. Press each chilled cake into the breadcrumbs to coat both sides evenly, then shake off any excess. Keep the cakes chilled until you’re ready to cook.
Heat 3–4 tablespoons olive oil in a large nonstick skillet over medium heat. Cook the cakes in batches for 3–4 minutes per side, or until deeply golden, firm to the touch, and cooked through. Adjust the heat as needed so the coating crisps without browning too quickly.
In a small bowl, stir together the mayonnaise, sriracha, lemon juice, and a pinch of salt. Taste and adjust with more lemon juice or sriracha as needed.
Serve the shrimp and salmon cakes hot with the spicy mayo on the side.

Notes

Erren’s Top Tips

Keep the seafood cold while working. Cold seafood holds its shape better and helps the cakes stay firm.
Don’t over-process the mixture. You want a coarse paste for binding, not a smooth puree.
If the mixture feels too wet, add panko one tablespoon at a time until it holds together.
Don’t skip the chill time. It makes the cakes easier to bread, flip, and cook without breaking.
Cook over medium heat. If the pan is too hot, the panko will brown before the centers cook through.
Use a thin spatula and flip gently so the cakes stay intact.

Variations & Add-Ins

Add Old Bay or Cajun seasoning for a more classic seafood-cake flavor.
Mix in a tablespoon of Dijon mustard for extra depth.
Add finely diced red bell pepper for sweetness and color.
Swap the spicy mayo for garlic aioli, tartar sauce, or a lemon yogurt sauce.

Storage & Freezing

Store leftover cooked cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to help the coating crisp back up.

To freeze, place uncooked patties on a tray and freeze until firm, then transfer to a freezer bag or airtight container for up to 2 months. Cook from frozen, adding a few extra minutes per side and lowering the heat slightly if the coating browns too quickly.

Nutrition