Salmon Cakes

Connie Ottman


This recipe has been in my family forever:) I have no idea where it originated or if mom just made it up. Either way, it's a really good one. I usually serve this with cole slaw and Bonnie's baked French fries. This recipe will also work for crab or shrimp cakes. Enjoy!

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★★★★★ 3 votes
30 Min
10 Min
Stove Top


1/4 c
red peppper, shopped finely
1/4 c
green onions, chopped finely
1/4 c
real mayonnaise (low-fat will work also)
1 Tbsp
fresh lemon juice
1/4 tsp
seasoned salt (laury's)
cayenne pepper to taste
beaten egg
1 c
dry bread crumbs and bay seasoning to taste
3 Tbsp
6 oz cans skinless, boneless pink salmon (i use chicken of the sea)
lemon herbed mayonnaise
3/4 c
1 Tbsp
fresh lemon juice
1 Tbsp
prepared horseradish
2 1/2 tsp
fresh thyme (chopped finely) or 1 teaspoon dried thyme
salt and pepper to taste
bay seasoning to taste


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1Chop red pepper.

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2Chop green onion.

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3In a small mixing bowl, combine red pepper, green onion, mayonnaise, seasoned salt and cayenne pepper. Taste and adjust seasons to taste.

4Stir in eggs.

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5Drain salmon well.

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6Add drained salmon and bread crumbs to mixture.

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7Divide into 6 - 8 balls. Flatten into cakes.
Can be made smaller for appetizers.

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8Roll salmon cakes into remaining bread crumbs and top with Bay Seasoning to taste.

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9Place on cookie sheet, lightly covered with foil and refrigerated 3o minutes.

10Heat butter into medium hot skillet.

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11Cook salmon cakes 3-4 minutes per side.

12Serve with combined lemon herbed mayonnaise.

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About this Recipe

Course/Dish: Fish
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #dinner, #cakes, #appetisers