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Easy Salmon Cakes

Easy Salmon Cakes

  • Prep

    10 m
  • Cook

    8 m
  • Ready In

    20 m
Oliva

Oliva

Salmon cakes...made from canned or leftover salmon. VERY quick and easy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 846 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  1. In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.
  2. Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.
  3. Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.
  4. In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.
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Reviews

TEDBRYAN
242

TEDBRYAN

10/9/2003

The first time I cooked this recipe, I found it decent but a little bland. On second time I substituted a pound of fresh salmon, poached, for the canned and threw 2 tsps "Old Bay Seasoning" (available in most grocery stores) in the mixture, and found that this worked wonders!

porciniman
139

porciniman

10/31/2007

I found the original recipe a little bland and dry, but the ideas this recipe spawned lead me to this. I substituted fresh salmon that I pulsed in the food processor; (to form small chunks) used fresh bread crumbs along with a couple of tsps of Old Bay. The cakes I made were thin,(like 6 oz hamburger patties) so the salmon would cook before they browned too much. I cooked them using half butter and oil. It imparts a little better flavor then oil alone. They were extremely moist!!! I've used two sauces: first, I tried a dill flavored Hollandaise. Quite nice. Next, I made a Brown Butter and found the nutty flavor worked great.

Nana Mae in WA.
80

Nana Mae in WA.

10/9/2003

These will 'set up' nicely if they are refrigerated for an hour before cooking. A wonderful way to use that bit of left-over barbecued salmon after your fishing trip! Our family of 'picky' seafood eaters...love this one!

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