Why You’ll Love Salmon Cakes with Chive and Garlic Sauce Recipe

I enjoy this recipe because it’s easy to prepare and full of flavor. I like that it works with either fresh or canned salmon, making it flexible and convenient. The cakes cook quickly, and the sauce adds a bright, creamy contrast that makes every bite feel complete.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Salmon Cakes:

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)

For the Chive and Garlic Sauce:

1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons fresh chives, chopped
1 clove garlic, minced
1 teaspoon lemon juice
Salt and pepper, to taste

Directions

I start by combining the flaked salmon, breadcrumbs, mayonnaise, egg, Dijon mustard, chopped chives, parsley, garlic powder, onion powder, salt, and pepper in a large bowl. I mix everything until well combined, then shape the mixture into patties about 2 to 3 inches wide. I usually end up with 6 to 8 patties.

I heat the olive oil in a large skillet over medium heat and carefully add the salmon patties. I cook them for about 4 to 5 minutes per side, until they’re golden brown and heated through. Once cooked, I transfer them to a paper towel-lined plate.

To make the sauce, I mix the sour cream, mayonnaise, chopped chives, minced garlic, lemon juice, salt, and pepper in a small bowl until smooth. I serve the salmon cakes warm with the sauce spooned over the top or on the side.

Servings and Timing

I make this recipe to serve about 4 people. The prep time takes me around 15 minutes, the cooking time is about 15 minutes, and the total time comes to approximately 30 minutes.

Variations

I sometimes add a pinch of paprika or cayenne to the salmon mixture for a little heat. When I want extra texture, I mix in finely diced celery or red onion. I also like using Greek yogurt in place of sour cream for a slightly lighter sauce.

Storage/Reheating

I store leftover salmon cakes in an airtight container in the refrigerator for up to 3 days. When reheating, I warm them in a skillet or oven to help maintain their crispness. I keep the sauce refrigerated and stir it well before serving again.

FAQs

Can I use canned salmon?

I use canned salmon often, and it works perfectly as long as it’s well drained.

How do I keep the cakes from falling apart?

I make sure the mixture is well combined and chill it briefly if it feels too soft.

Can I bake these instead of frying?

I bake them at 400°F (200°C) until golden, flipping halfway through.

What breadcrumbs work best?

I like panko for extra crunch, but regular breadcrumbs work well too.

Can I freeze salmon cakes?

I freeze the uncooked patties and cook them straight from frozen when needed.

Is the sauce necessary?

I think it adds a lot of flavor, but the cakes are tasty on their own too.

Can I make the mixture ahead of time?

I prepare it a few hours in advance and keep it chilled until cooking.

What can I serve with salmon cakes?

I like pairing them with a salad, roasted vegetables, or rice.

Can I use dried herbs instead of fresh?

I can, but I reduce the amount since dried herbs are more concentrated.

How do I know when they’re done?

I check that they’re golden on the outside and heated through in the center.

Conclusion

I find these salmon cakes with chive and garlic sauce to be a reliable, flavorful recipe that works for both weeknights and casual gatherings. With crispy edges, tender centers, and a creamy sauce, it’s a dish I enjoy making whenever I want something comforting and delicious.