Salmon Cakes, Mom

Salmon Cakes, Mom Recipe

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Megan Stewart


Mom served with fresh tea and coffee, along with her recipes for: Home Fries, Beaten Biscuits (mixing bowl biscuits), Spoon Bread, Fried Chicken Livers, Scrambled Eggs and Pound Cake. This was her menu...given the scrambled eggs, I would say it was for a brunch party.


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Stove Top


  • 2 c
  • 2 medium
  • 1 small
    green onion, minced
  • 1/4 c
    minced green pepper
  • 1/4 c
  • dash(es)
  • dash(es)
    lemon juice

How to Make Salmon Cakes, Mom


  1. Sockeye salmon is the best to use, but any kind is okay. In a bowl, mix salt, lemon juice and flour. Add salmon, eggs and vegetables. Mix together well. if mixture is too wet, add a little flour. If it is too dry, add a little more lemon juice. Put enough oil in the bottom of a skillet to cover the bottom. Form the mixture into 6 cakes. When the oil is hot, drop cakes into the skillet and fry to light golden brown. Turn them only once.

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About Salmon Cakes, Mom

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American

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