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Grandma's Famous Salmon Cakes

Grandma's Famous Salmon Cakes

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
JESS4UANDME

JESS4UANDME

This is a recipe for my Grandmother's famous salmon cakes. It is a family recipe that has been passed down through generations. Serve with macaroni and cheese or any other type of side dish.

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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:
  • 307 kcal
  • 15%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 407 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Pick through the salmon and remove any bones. In a mixing bowl, beat the eggs and add the diced onion, salmon and pepper. Mix thoroughly.
  2. Shape into 2 ounce patties; about 7 or 8 patties. In a large skillet over medium heat, heat the oil. Fry each patty for 5 minutes on each side or until crispy and golden brown.
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Reviews

rowdy
650

rowdy

1/13/2004

This is an excellent basic recipe and I have made it several times, but may I suggest a couple of things: First, instead of using flour, try crushed corn flake cereal - use your own judgement as to the correct amount, but enough to thicken the mixture. You will have a crisp patty. Second, my grandmother advised me a long time ago that when using canned fish, to always add a pinch or two of white sugar - some how does away with the tin can taste. It works too!

Patti
475

Patti

1/13/2004

I'm a huge salmon fan and I thought this recipe was so easy and very tasty. I made one change...instead of frying in oil, I sprayed a baking pan heavily with Pam, placed the patties, which I rolled in a bit of bread crumbs, onto the baking pan, then sprayed each patty with Pam. I baked in a 375 degree oven for about 20 minutes, turning once. they were golden brown, but tender on the inside and not one bit greasy. they were out of this world!

MISS DENISE
342

MISS DENISE

1/13/2004

I just wanted to make a quick comment---I'm familiar with this recipe; it's identical in every way to my mother's EXCEPT my mom and I always add about a quarter cup of flour to the mixture to help it stick together. It works much better this way and you don't lose any flavor.

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