Crispy Salmon Cakes Recipe

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Crispy Salmon Cakes

Marian Arbour


From the Atlantic to the Pacific salmon we have this tasty fish and this recipe canbe made with fresh left over fish or as in this recipe the cakes are made with canned salmon.

pinch tips: How to Perfectly Cook Fish in a Pan




15 Min


15 Min


Stove Top


1 c
18% table cream,,divided
2 Tbsp
fresh squeezed lemon juice
1 Tbsp
prepared horseradish
2 can(s)
each 2/3 g sockeye salmon drained or 12 ounces cooked salmon
1 1/2 c
panko or seasoned bread crumbs divided
1 Tbsp
chopped fresh dill or 1/2 tsp dried dill
green onions finely chopped
2 tsp
butter softened { approximately}
6 c
baby mixed greens
grape tomatoes sliced in half

Directions Step-By-Step

Pour 3/4 cup cream in a bowl, gradually whisk in lemon juice then horseradish cover and put into refrigerator for 1/2 hour to thicken..drain canned salmon do not squeeze dry...In large bowl combine remaining cream and 1 cup of the crumbs, add egg, dill, s&p and stir with fork to blend, flake salmon into small pieces and add to bowl along with the green onions.
Shape salmon mix into 4 patties each about 3/4 inch thick place on a plate, spread remaining crumbs in a shallow dish....Heat a non_stick skillet over medium heat, brush the pan with a thin layer of butter andwork with 2 cakes at a time, dip cakes into crumbs and fry them 3 to 4 minutes each side until golden brown and hot in centre..brush skillet with remaining butter and cook the other 2 cakes the same..
In a bowl toss the greens with half the horseradish cream and arrange on to 4 serving plates top with cake and drizzle remaining cream over top and scatter tomatoes onto greens and cake. I sometimes sprinkle toasted sesame seeds over top as well.

About this Recipe

Course/Dish: Fish, Other Salads
Main Ingredient: Fish
Regional Style: Canadian