Crispy Salmon Cakes

Crispy Salmon Cakes

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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.


★★★★★ 1 vote

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
  • 1 Tbsp
    chopped fresh dill or 1/2 tsp dried dill
  • 2
    green onions finely chopped
  • 2 tsp
    butter softened { approximately}
  • 6 c
    baby mixed greens
  • 12
    grape tomatoes sliced in half

How to Make Crispy Salmon Cakes


  1. 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.
  2. 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..
  3. 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.

Printable Recipe Card

About Crispy Salmon Cakes

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

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