Real Recipes From Real Home Cooks ®

salmon cakes

Recipe by
Lee Thayer
Nakhon Si Thammarat

Excellent flavor and when I served these to my parents, they both enjoyed them, and my Mom even said, these were better than hers.

yield 4 -6
prep time 15 Min
cook time 20 Min
method Pan Fry

Ingredients For salmon cakes

  • 500 g
    canned salmon, drained, (1 lb)
  • olive oil as needed
  • garlic salt and pepper as needed
  • 1
    medium onion, finely diced
  • 1/2
    red bell pepper, diced
  • 3 Tbsp
    unsalted butter, divided
  • 1 c
    panko bread crumbs
  • 2
    eggs, lightly beaten
  • 3 Tbsp
  • 1 tsp
    worcestershire sauce
  • 1/4 c
    fresh parsley, finely chopped

How To Make salmon cakes

  • 1
    In a medium skillet over medium heat, heat a tablespoon of olive oil, 1 tablespoon of butter and the onion and bell pepper. Cook until softened and starting to turn golden brown, about 6 to 8 minutes then remove from heat.
  • 2
    In a large bowl, and the salmon, bread crumbs, eggs, mayo, Worcestershire sauce, 1 tsp garlic salt, 1/4 teaspoon of black pepper, and parsley. Stir to combine.
  • 3
    Add the onion and bell pepper, and mix that in then form into 12-13 small patties, or as I do form into 5-6 patties.
  • 4
    Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large non stick skillet over medium heat and once butter is done sizzling, add half of the salmon cakes and fry for 3 to 4 min per side or until golden brown. If salmon cakes brown too quickly, reduce heat. Remove to a paper towel lined plate to drain. Add remaining oil and butter and repeat cooking remaining salmon cakes.
  • Salmon Cakes
    Serve with a tartar sauce or dipping sauces of your preference and sides of your choice.