Salmon Cakes

Cecelia Anderson


As a kid I was never fond of salmon burgers. I find as I get older it's how you season your product. This recipe is great and you don't have that fishy smell or taste in your product. It's really quite tasty and easy to make. This is my own original recipe.

pinch tips: How to Freeze Fish, Meat & Poultry


makes 4 patties


1 can(s)
14.75 oz pink salmon, drained, skin and bones removed
egg, slightly beaten
1/2 c
finely chopped onion
1/2 c
cornbread stuffing mix (any brand, i used a cheap brand)
1-2 Tbsp
fresh squeezed lemon juice
1 Tbsp
lemon zest
1 tsp
1 Tbsp
vegetable oil
my cucumber spread/dip
lemon wedges (optional)

Directions Step-By-Step

Whisk together, egg,and pepper in a medium bowl. Add salmon that has been drained, skin and bones removed, along with cornbread stuffing mix,onion, lemon juice and lemon zest. Stir to mix well.
Divide mixture into four equal portions of about 1/2 cup each and shape into balls about 3 inches in diameter.
Place a large cast iron or heavy bottomed skillet over medium-high heat until hot; add oil.
Add cakes and cook 3 to 4 minutes on each side or until well browned.
Drain on paper towels. Serve with my cucumber dip/spread and lemon wedges, if desired.

About this Recipe

Course/Dish: Fish