Sesame-Crusted Salmon Cakes

Name: Sesame-Crusted Salmon Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups cooked salmon, flaked; 1/2 cup breadcrumbs; 1/4 cup green onions, chopped; 1/4 cup fresh parsley, chopped; 1 tablespoon Dijon mustard; 1 large egg, beaten; Salt and pepper to taste; 1/2 cup sesame seeds; Lemon wedges; Tartar sauce or yogurt sauce

Highlighted under: Comfort Classics

I absolutely love making these sesame-crusted salmon cakes because they offer a delightful combination of flavors and textures in every bite. The nutty crunch from the sesame seeds pairs perfectly with the tender salmon, making it a dish that feels both sophisticated and comforting. Over the years, I have refined this recipe to include fresh herbs and spices, elevating the classic salmon cake to a new level. Whether served as an appetizer or a main course, these cakes are guaranteed to impress at any gathering.

Created by

The Chefpaulbakes Team

Last updated on 2026-02-19T19:01:18.770Z

During a dinner party, I decided to prepare these sesame-crusted salmon cakes, and they turned out to be the star of the evening. Each bite showcased the savory salmon complemented by the nutty sesame crunch. I learned that the trick to keeping them moist is to avoid overmixing the ingredients. This way, the cakes hold together beautifully while remaining tender inside.

Another tip is to let the cakes rest for a few minutes before frying. This helps them set up better, making flipping them easier without falling apart. I've played around with different herbs and spices, and I often add a hint of ginger for an extra zing, which is a crowd pleaser!

Why You'll Love These Salmon Cakes

Nutty sesame crust that adds a delightful crunch
Fresh herbs elevate the flavor profile dramatically
Quick and easy to prepare for weeknight dinners or special occasions

Creating the Perfect Salmon Mixture

The key to these salmon cakes lies in the mixture's texture. When combining the flaked salmon with breadcrumbs, take care not to overmix; you want to maintain some chunks for a delightful bite. The breadcrumbs help bind the mixture while also ensuring a satisfying crispness when cooked. If you find the mixture too wet, an additional tablespoon of breadcrumbs can help absorb extra moisture without compromising flavor.

Using fresh herbs like parsley not only enhances the fresh taste of the salmon but also adds vibrant color to your cakes. Opt for finely chopping the parsley to ensure it distributes evenly throughout the mixture. Green onions contribute a mild, slightly sweet onion flavor that complements the salmon beautifully; they should also be chopped finely to integrate seamlessly into the cakes.

Achieving the Perfect Crust

The sesame seed coating is the star of the show and adds both texture and flavor. I recommend using toasted sesame seeds if you want an increased nuttiness that enhances the overall flavor profile. Simply toast raw seeds in a dry skillet over medium heat for a few minutes until they start to turn golden and fragrant. This step is crucial because it amplifies their flavor and gives the cakes a beautiful golden crust when cooked.

When forming your cakes, it helps to wet your hands slightly to prevent the mixture from sticking. Each patty should be about 2 inches in diameter and ideally about an inch thick. This size ensures they cook evenly and achieve a perfect golden brown exterior while keeping a tender interior. If you notice they are falling apart, you can try chilling the formed patties in the refrigerator for 15-30 minutes before frying to help them hold together better.

Ingredients

For the Salmon Cakes

2 cups cooked salmon, flaked
1/2 cup breadcrumbs
1/4 cup green onions, chopped
1/4 cup fresh parsley, chopped
1 tablespoon Dijon mustard
1 large egg, beaten
Salt and pepper to taste
1/2 cup sesame seeds

For Serving

Lemon wedges
Tartar sauce or yogurt sauce

Make sure all the ingredients are fresh to enhance the overall taste of the salmon cakes.

Instructions

Prepare the Mixture

In a mixing bowl, combine the flaked salmon, breadcrumbs, chopped green onions, parsley, Dijon mustard, beaten egg, and season with salt and pepper. Mix until just combined.

Form the Cakes

Shape the mixture into patties, about 2 inches in diameter. Ensure they are compact to avoid crumbling while cooking.

Coat with Sesame Seeds

Spread the sesame seeds on a plate and coat each salmon cake with the seeds, pressing lightly to adhere.

Cook the Cakes

In a large skillet, heat oil over medium heat. Add the sesame-crusted cakes and cook for about 4-5 minutes on each side or until golden brown.

Serve

Remove from heat and serve warm with lemon wedges and your favorite dipping sauce.

Enjoy your sesame-crusted salmon cakes fresh from the pan!

Pro Tips

For extra flavor, try adding a teaspoon of sriracha or garlic powder to the mixture. Feel free to substitute the salmon with tuna or crab meat as well.

Serving Suggestions

These sesame-crusted salmon cakes are incredibly versatile as a main course or appetizer. For a light meal, serve them over a bed of mixed greens with a drizzle of lemon vinaigrette. The zesty dressing complements the nuttiness of the sesame crust and pairs wonderfully with the salmon's rich flavor. Alternatively, they can be served in small portions as finger food at gatherings, accompanied by a tangy tartar sauce or a refreshing yogurt sauce for dipping.

For an added touch of freshness, consider garnishing your salmon cakes with a sprinkle of chopped chives or dill just before serving. These herbs not only offer a splash of color but also enhance the flavor profile. If you're feeling adventurous, you can even serve a side of pickled vegetables, which can provide a nice contrast to the richness of the cakes.

Storage and Reheating

If you have leftovers, store unfried salmon cakes in an airtight container in the refrigerator for up to two days. You can also freeze the formed but uncooked cakes, placing parchment paper between them to prevent sticking. They can be frozen for up to three months, making them a great make-ahead option. Just be sure to label your container with the date to keep track of freshness.

When you're ready to enjoy the frozen cakes, there's no need to thaw; simply cook them straight from the freezer, increasing the cooking time by a minute or two on each side. This method ensures they stay crisp on the outside while cooking through on the inside. Monitor them closely, as cooking times can vary based on your skillet and the size of the cakes.

Questions About Recipes

→ Can I make these salmon cakes ahead of time?

Yes, you can prepare the mixture and shape the cakes a day in advance. Just keep them covered in the refrigerator until you’re ready to cook.

→ What can I substitute for breadcrumbs?

You can use crushed crackers, panko, or even oatmeal as a binding agent if needed.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet for best results.

→ Can I freeze these salmon cakes?

Absolutely! Freeze the uncooked patties between layers of parchment paper in a sealed container for up to 3 months. Cook from frozen, adding a few additional minutes to the cooking time.