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


  • 1 can(s)
    14.75 oz pink salmon, drained, skin and bones removed
  • 1
    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


  1. Whisk 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.
  2. Divide mixture into four equal portions of about 1/2 cup each and shape into balls about 3 inches in diameter.
  3. Place a large cast iron or heavy bottomed skillet over medium-high heat until hot; add oil.
  4. Add cakes and cook 3 to 4 minutes on each side or until well browned.
  5. Drain 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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