Real Recipes From Real Home Cooks ®

salmon cakes

(2 ratings)
Recipe by
Brandi Kirkpatrick
Burley, ID

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 ratings)
yield 9 cakes
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For salmon cakes

  • 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

  • 1
    In large bowl, place all ingredients, except frying oil; gently combine until well blended.
  • 2
    In 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.
  • 3
    Cook patties for 3-4 minutes on each side until golden brown and hot. Repeat with remaining patties. Serve warm.

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