Dinner

Salmon Cakes with Chive and Garlic Sauce Recipe

ByLana Polati December 4, 2025December 4, 2025

Introduction

Salmon cakes are a flavorful and easy-to-make dish perfect for a quick weeknight meal or a light lunch. These crispy patties pair wonderfully with a creamy chive and garlic sauce that adds a fresh, zesty touch.

A round white plate holds four golden brown, crispy patties stacked in a loose line, each topped with bright green herbs adding a fresh touch. The patties rest on a smooth, creamy white sauce speckled with finely chopped green herbs, spreading beneath them like a soft bed. On the right side of the plate, a small white bowl is filled with the same creamy sauce, garnished with more green herbs. Two lemon wedges with pale yellow flesh and green dill sprigs sit next to the bowl, adding a pop of color to the dish. The plate is placed on a white marbled textured surface, enhancing the natural colors of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound fresh or canned salmon, drained and flaked
1/2 cup breadcrumbs (or panko)
1/4 cup mayonnaise
1 large egg
2 tablespoons Dijon mustard
2 tablespoons fresh chives, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
2 tablespoons olive oil (for frying)
1/2 cup sour cream
1/4 cup mayonnaise (for sauce)
2 tablespoons fresh chives, chopped (for sauce)
1 clove garlic, minced
1 teaspoon lemon juice

Instructions

Step 1: In a large bowl, combine the flaked salmon, breadcrumbs, mayonnaise, egg, Dijon mustard, chopped chives, parsley, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Step 2: Shape the mixture into 6 to 8 patties, each about 2 to 3 inches in diameter.
Step 3: Heat the olive oil in a large skillet over medium heat. Add the salmon patties and cook for 4 to 5 minutes on each side, or until golden brown and heated through. Transfer the cooked patties to a paper towel-lined plate to drain excess oil.
Step 4: In a small bowl, whisk together the sour cream, mayonnaise, chopped chives, minced garlic, lemon juice, salt, and pepper until smooth to make the chive and garlic sauce.
Step 5: Serve the salmon cakes warm, drizzled with the chive and garlic sauce. Garnish with extra chives if desired.

Tips & Variations

For extra crunch, use panko breadcrumbs instead of regular breadcrumbs.
Add a squeeze of fresh lemon juice to the salmon mixture for a bright flavor boost.
Try swapping parsley for dill for a slightly different herbaceous note.
If preferred, bake the patties at 375°F (190°C) for about 12-15 minutes instead of frying for a lighter version.

Storage

Store leftover salmon cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or warm in the oven to retain crispiness. The chive and garlic sauce is best served fresh but can be refrigerated for up to 2 days.

How to Serve

A white plate holds five golden-brown, crispy patties arranged in a slightly overlapping stack, each patty showing a textured, crunchy surface with flecks of green herbs baked in. The patties sit on a creamy white sauce speckled with green herbs, spreading thinly beneath them on the plate. To the right, a small white bowl filled with the same creamy, herb-speckled sauce sits next to two lemon wedges with a bright yellow color and sprigs of fresh green dill scattered around. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned salmon instead of fresh?

Yes, canned salmon works well and is a convenient option. Just be sure to drain it thoroughly before using.

Can I freeze salmon cakes?

Absolutely. Freeze the uncooked patties on a baking sheet, then transfer to a freezer-safe container. Cook from frozen, adding a few extra minutes to the cooking time.