Salmon Cakes

Brandi Kirkpatrick


Okay, so I don't mind fish but I am a fish snob. I don't mind fish fillets, but you try to feed me a fish "loaf" and I will turn into Dracula at a garlic farm. Don't ask me why I am weird in this way... because the reality is that cakes are "tiny loaves" but don't rain on my parade. :)

This recipe is also one that is still "in progress." I did a test run on my father today and that batch lacked flavor. So, I have mentally adjusted and this is the recipe I came up with. I have to try this version still.

★★★★★ 2 votes
9 cakes
10 Min
10 Min
Stove Top


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2 (6 oz) cans of salmon (no skin or bones)
1 sleeve of ritz whole grain crackers, finely crushed
1/4 cup finely minced onion or 4-5 green onions minced
1/4 cup pepper (green, red, orange,etc), finely minced
1/4 cup shredded parmesan cheese
1 tablespoon olive oil
2 eggs, beaten
1 tablespoon of lemon juice
1 teaspoon minced garlic
1 teaspoon dried dill weed
1 teaspoon cajun/creole seasoning
1/4 teaspoon black pepper
oil for frying

How to Make Salmon Cakes


  • 1In large bowl, place all ingredients, except frying oil; gently combine until well blended.
  • 2In a skillet heat about 2 Tablespoons of oil. Form salmon mixture into patties (mine were about the size of a smushed golf ball). When oil is hot enough add patties, a few at a time, to skillet.
  • 3Cook patties for 3-4 minutes on each side until golden brown and hot. Repeat with remaining patties. Serve warm.

Printable Recipe Card

About Salmon Cakes

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy

Show 2 Comments & Reviews

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