Deviled Salmon Cakes
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Deviled Salmon Cakes

Similar to deviled crab, these deviled salmon cakes are made with fresh salmon, and a vegetable medley with capers, Worcestershire, Old Bay, and Dijon.
Course Appetizer, Main Course
Cuisine American
Keyword Deviled, salmon, Salmon Cakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 318kcal
Author David & Debbie Spivey

Useful Equipment:


  • 1 pound fresh salmon fillet(s)
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and fresh cracked black pepper to taste
  • 2 tablespoons butter
  • ½ cup red onion diced
  • 3 stalks celery diced
  • 1 red bell pepper seeded and diced
  • 1 teaspoon dried parsley
  • 2 tablespoons capers heaping
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay Seasoning
  • 1 tablespoon Dijon mustard
  • 2 large eggs
  • 1 cup saltine crackers ½ sleeve, crushed into fine crumbs
  • 2 tablespoons olive oil for cooking the salmon cakes
  • lemon wedges fresh, for serving (optional)


Prepare the salmon:

  • Preheat oven to 400 degrees F.
  • Line a baking sheet with foil. Lay the salmon skin-side down on the foil. Brush the salmon fillet with olive oil and sprinkle with salt and pepper, to taste.
  • Bake in the preheated oven for 18 to 20 minutes, or until an instant-read thermometer registers 140 to 145 degrees Cooking time will depend on the size and thickness of the salmon fillet(s).
  • Remove the salmon from the oven and allow it to cool for at least 10 to 15 minute minutes.

Saute the Vegetables:

  • Meanwhile, melt the butter in a medium skillet over medium-high heat. Add the onion, celery, and red bell pepper. Sautee until tender; about 5 to 7 minutes. Remove from the heat and allow to cool for about 5 minutes.
  • Add the cooled salmon to a large mixing bowl and mince up with a fork, until there are no large pieces remaining.

Form the Salmon Cakes:

  • Add the sauteed vegetables, parsley, capers, Worcestershire sauce, Old Bay, mustard eggs and cracker crumbs to the bowl.
  • Using wet hands (Wet hands keeps the mixture from sticking to them), mix the ingredients together until well combined.
  • Form 10 to 12 patties and place them on a large platter or plate. Refrigerate for 5 to 10 minutes to let them set.

Cook the Salmon Cakes:

  • Heat the olive In a large skillet over medium-high heat. Add as many salmon cakes to the pan without crowding them. Cook undisturbed until the bottom becomes brown and crispy; about 5 minutes. Flip the salmon cakes and cook an additional 5 minutes. Repeat if necessary with any uncooked salmon cakes.


  • Enjoy served with fresh lemon wedges.


If you must, 14-ounces canned salmon, drained can be used instead of fresh.
Crush the saltine crackers in a zip-top bag using a mallet or rolling pin.
Recipe adapted from  Splendid Table


Calories: 318kcal | Carbohydrates: 13g | Protein: 19g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 122mg | Sodium: 342mg | Potassium: 536mg | Fiber: 1g | Sugar: 2g | Vitamin A: 968IU | Vitamin C: 27mg | Calcium: 36mg | Iron: 2mg
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