Old Bay Salmon Cakes - Karyl's Kulinary Krusade
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5 from 9 votes

Old Bay Salmon Cakes

Old Bay Salmon Cakes feature diced chunks of fresh salmon and the bold bite of Old Bay Seasoning, pan-fried to golden perfection. This easy recipe is on the table in about 20 minutes! Top with creamy avocado and serve on their own or make delicious salmon sandwiches.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Main Course
Cuisine: American
Keyword: Salmon Cakes, Salmon Patties, Seafood Cakes
Servings: 8 patties
Calories: 184kcal



  • 1 avocado, peeled, seeded and diced
  • 1/4 cup red onion, diced
  • 1 teaspoon garlic salt
  • 1 Tablespoons fresh cilantro, chopped
  • juice of 1/2 lime


  • AVOCADO SALSA: Combine all ingredients, and smash with a fork. Set aside in fridge
  • In a medium bowl, add mayonnaise, mustard, Old Bay, lemon juice, salt, and pepper. (IF YOU ARE USING EGG, ADD IT TO THIS MIXTURE). Combine and set aside
  • Dice salmon into small pieces, about 1/4", and transfer to large bowl. Add dill, celery, red onion, and Panko bread crumbs. Add mayonnaise mixture and fold together 
  • Using a 1/4 cup measure, scoop mixture and release into hands. Form into patties, pressing together firmly so they hold well. 

  • In a large skillet (I use a 10" skillet), add enough oil for a depth of about 1/4", and heat over medium-high.  Carefully add patties, laying them away from you to prevent splatter. 
  • Cook patties on first side for 3 minutes. Patties are ready to flip when you can see the bottom edges turn golden brown. Flip, and cook for 1 1/2 minutes. Transfer to paper towels and drain well
  • Serve topped with avocado salsa


Use avocado oil or real mayonnaise. Do not use imitation mayo, as it completely changes the flavor
Do not overcook salmon, or it will become too dry
Patties are ready to flip when you can see the bottom edges turn golden brown. 
Egg is optional, and affects only the density and texture of the patties:
  • NO EGG: lighter texture, delicate, can fall apart easily. 
  • EGG WHITE OR WHOLE EGG: more dense texture, holds together better


Calories: 184kcal | Carbohydrates: 9g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 566mg | Potassium: 367mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1.6% | Vitamin C: 3.9% | Calcium: 2.8% | Iron: 5.8%