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Easy Salmon Cakes

Rated as 4.13 out of 5 Stars

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

20 m servings 476
Original recipe yields 4 servings

Directions

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  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. Watch Now
  2. Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick. Watch Now
  3. Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs. Watch Now
  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. Watch Now

Nutrition Facts


Per Serving: 476 calories; 18.7 40 34.8 154 846 Full nutrition

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Reviews

Read all reviews 102
  1. 133 Ratings

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

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" (ava...

Most helpful critical review

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) use...

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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" (ava...

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) use...

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' seafo...

OOPs I left out the lemon juice, but it was really GOOD. I will use this recipe from now on, I will try the lemon juice next time. The only other thing I changed is I cooked it in olive oil cook...

Had to increase to 12 servings for my large family but went over VERY well. I had to limit the children or all else would have been forgotten save the salmon cakes! I fried in Olive oil and th...

Just add white sauce with green onions in the sauce. This was really delicious

Ok running through this recipe it's a very delicate balance between dry and liquid ingredients that can be thrown off by a number of things. They type of salmon, the size of eggs, butter vs mar...

Excellent recipe. I only used half the dill as others suggested and it's good advice. You taste the dill but it's not overpowering. Makes a light, healthy, and satisfying meal.

Good. I had no parsley so substituded a combination lemon/dill seasoning(1/8c);omitting dill weed. Same thing but different!Very tasty recipe! cfrombc