And the best thing about salmon fish cakes is that they freeze beautifully. Make a bunch of patties, cook only how much you need and freeze the rest. Wrap each patty with plastic wrap or spread it out on a baking sheet or larger container and divide each patty from another with a smaller cut-out to each individual patty size sheet of parchment paper. It will prevent patties from sticking to each other. You can also flash freeze the patties and then transfer them into ziploc bag. They should be good for up to 3-4 months.