Search thousands of recipes reviewed by home cooks like you.

Funco's Salmon Fish Cakes

Funco's Salmon Fish Cakes

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    2 h
FUNCO

FUNCO

I fish in Alaska every year and always bring back several hundred pounds of salmon filets. I will start sharing my favorite salmon recipes with you. I've been collecting recipes from Alaskans for years. Salmon Fish Cakes is a family favorite.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two in a large mixing bowl. Mash until no lumps remain, then refrigerate until cold.
  2. While the potatoes are cooking, place the salmon fillets into a wide, shallow pan, and cover with lightly salted water. Bring to a simmer over medium-high heat. Once simmering, reduce heat to low, and cook until the salmon flakes easily with a fork and is opaque in the center, about 10 minutes. Drain the salmon, and refrigerate until cold.
  3. Stir the bread crumbs, red pepper flakes, and garlic powder together in a bowl; set aside. Stir the eggs, onion, celery, green onion, bell pepper, parsley, and garlic into the mashed potatoes. Shred the chilled salmon with your fingers and place into the bowl with the mashed potatoes. Season to taste with salt and pepper, and gently stir the mixture until just blended. Divide into 1/4 cup portions, and shape into 1/2 inch thick patties. Carefully press the fish cakes into the seasoned bread crumbs, and place onto a plate - do not stack.
  4. Heat the butter and oil in a large skillet over medium heat. Cook the fish cakes in batches until the bread crumbs are golden brown on both sides, and the fish cakes are hot in the center, 3 to 4 minutes per side.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

meebe
28

meebe

7/5/2009

Delicious! I had left over garlic mashed potatoes and left over cooked salmon so only had to make the bread crumb mixture. We had them poolside with a light fruit salad and ice tea......will do this again.

jgirl
16

jgirl

8/5/2009

This was AMAZING! my husband said it was better then anything he would get in a restaurant! i didn't have any bell pepper or celery on hand so i did without it, and i added fresh cilantro.... and i used Italian seasoned bread crumbs.... i will make this again and again!

TwoSuperfriends
10

TwoSuperfriends

8/20/2009

These are really good. This is an expensive recipe by using the salmon, but it's worth it. I did have 2 of my cakes disintegrate in the frying pan while cooking but the rest made it. They are really good reheated after storage. They seem to hold together better.

Similar recipes