Skip to main content New<> this month
Get the Allrecipes magazine

Funco's Salmon Fish Cakes

Rated as 4.5 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


2 h servings 300
Original recipe yields 16 servings (32 fish cakes)


{{model.addEditText}} Print
  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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 300 calories; 18.9 16.8 15.7 77 185 Full nutrition

Explore more


Read all reviews 26
  1. 30 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

Took me longer to make and really messy clean-up.

Most helpful
Most positive
Least positive

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 ...

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.... a...

I love this recipe...I do it almost the same except sometimes I use mayo instead of egg. I think it is more flavorful and easier. If usually pan-fry the salmon or bake it because I think it has ...

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...

These were good - don't know if I had the proportions exact but close enough. Great use of leftover salmon.

I made this recipe and wow L O V E it...

These fish cakes were absolutely delicious!! I made it exactly how the recipe states, except used some leftover trout instead of salmon. These were better than any fish cake I've ordered at a re...

SO GOOD!!! I made these for my 7-yr old grandson & he ate FOUR (& he's not that big an eater)! He loved them! I served them with sour cream mixed with a little dill pickle juice, dill weed and O...