Salmon Cakes

Cecelia Anderson


As a kid I was never fond of salmon burgers. I find as I get older it's how you season your product. This recipe is great and you don't have that fishy smell or taste in your product. It's really quite tasty and easy to make. This is my own original recipe.

★★★★★ 1 vote
makes 4 patties


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1 can(s)
14.75 oz pink salmon, drained, skin and bones removed
egg, slightly beaten
1/2 c
finely chopped onion
1/2 c
cornbread stuffing mix (any brand, i used a cheap brand)
1-2 Tbsp
fresh squeezed lemon juice
1 Tbsp
lemon zest
1 tsp
1 Tbsp
vegetable oil
my cucumber spread/dip
lemon wedges (optional)

How to Make Salmon Cakes


  • 1Whisk together, egg,and pepper in a medium bowl. Add salmon that has been drained, skin and bones removed, along with cornbread stuffing mix,onion, lemon juice and lemon zest. Stir to mix well.
  • 2Divide mixture into four equal portions of about 1/2 cup each and shape into balls about 3 inches in diameter.
  • 3Place a large cast iron or heavy bottomed skillet over medium-high heat until hot; add oil.
  • 4Add cakes and cook 3 to 4 minutes on each side or until well browned.
  • 5Drain on paper towels. Serve with my cucumber dip/spread and lemon wedges, if desired.

Printable Recipe Card

About Salmon Cakes

Course/Dish: Fish

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