Salmon Cakes

Connie Ottman


This recipe has been in my family forever:) I have no idea where it originated or if mom just made it up. Either way, it's a really good one. I usually serve this with cole slaw and Bonnie's baked French fries. This recipe will also work for crab or shrimp cakes. Enjoy!


★★★★★ 3 votes

30 Min
10 Min
Stove Top


  • 1/4 c
    red peppper, shopped finely
  • 1/4 c
    green onions, chopped finely
  • 1/4 c
    real mayonnaise (low-fat will work also)
  • 1 Tbsp
    fresh lemon juice
  • 1/4 tsp
    seasoned salt (laury's)
  • ·
    cayenne pepper to taste
  • 1
    beaten egg
  • 1 c
    dry bread crumbs and bay seasoning to taste
  • 3 Tbsp
  • 2
    6 oz cans skinless, boneless pink salmon (i use chicken of the sea)
  • ·
    lemon herbed mayonnaise
  • 3/4 c
  • 1 Tbsp
    fresh lemon juice
  • 1 Tbsp
    prepared horseradish
  • 2 1/2 tsp
    fresh thyme (chopped finely) or 1 teaspoon dried thyme
  • ·
    salt and pepper to taste
  • ·
    bay seasoning to taste

How to Make Salmon Cakes


  1. Chop red pepper.
  2. Chop green onion.
  3. In a small mixing bowl, combine red pepper, green onion, mayonnaise, seasoned salt and cayenne pepper. Taste and adjust seasons to taste.
  4. Stir in eggs.
  5. Drain salmon well.
  6. Add drained salmon and bread crumbs to mixture.
  7. Divide into 6 - 8 balls. Flatten into cakes.
    Can be made smaller for appetizers.
  8. Roll salmon cakes into remaining bread crumbs and top with Bay Seasoning to taste.
  9. Place on cookie sheet, lightly covered with foil and refrigerated 3o minutes.
  10. Heat butter into medium hot skillet.
  11. Cook salmon cakes 3-4 minutes per side.
  12. Serve with combined lemon herbed mayonnaise.
  13. Enjoy!

Printable Recipe Card

About Salmon Cakes

Course/Dish: Fish
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #dinner, #cakes, #appetisers

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