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

Oliva
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.

  • Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.

  • 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.

Nutrition Facts

475.5 calories; 34.8 g protein; 40 g carbohydrates; 153.7 mg cholesterol; 846.2 mg sodium. Full Nutrition

Reviews (108)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2003
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! Read More
(256)

Most helpful critical review

Rating: 3 stars
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. Read More
(152)
142 Ratings
  • 5 star values: 66
  • 4 star values: 46
  • 3 star values: 17
  • 2 star values: 8
  • 1 star values: 5
Rating: 5 stars
10/09/2003
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! Read More
(256)
Rating: 3 stars
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. Read More
(152)
Rating: 5 stars
10/09/2003
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! Read More
(88)
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Rating: 5 stars
02/23/2006
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 cooking spray. Not the Great buttery flavor but a small sacrifice for low calorie/fat. Thank You for sharing. rhkatz3 Read More
(27)
Rating: 4 stars
10/09/2003
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 the flavor was great. I also mixed it all in the processor and saved another dirty dish adding salmon at the very last and pulsing only a bit. Definitely a new family standard. Read More
(26)
Rating: 5 stars
01/26/2003
Just add white sauce with green onions in the sauce. This was really delicious Read More
(23)
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Rating: 4 stars
05/28/2009
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 margerine dry herbs vs fresh herbs fresh bread crumbs vs dry bread crumbs even the size of bread crumbs and chopped herbs. Here's what I did. Using 3 small cans of boneless skinless sockeye salmon undrained adding all 2 cups of dry bread crumbs(didn't bread them) 2 large eggs 1 tsp dried dillweed 1tbl dried parsley 1tbl dried onion powder 1tbl lemon juice 3 tbl margerine. Really work these into a patty. I browned them in a frying pan. When you drop it in the pan push it around alot so they don't stick even with oil in the pan. I finished them off in the oven on parchment paper for 10 minutes at 350 degrees. My 2.5 yr old ate these and enjoyed it. Next time I will try some sort of dill sauce for them for the adults. Read More
(20)
Rating: 4 stars
09/17/2003
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. Read More
(16)
Rating: 4 stars
08/15/2003
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 Read More
(14)