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


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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
beaten egg
1 c
dry bread crumbs and bay seasoning to taste
3 Tbsp
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


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

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About Salmon Cakes

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

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