Favorite Salmon Cakes

My husband said he liked these salmon cakes better than the ones his mom made. I will let you judge how you like them, but my whole family eats them! Garnish, if you wish, or just dish them out--they'll go fast!

Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
10 mins
Total Time:
45 mins
12 salmon cakes


  • 2 eggs, lightly beaten

  • 2 tablespoons mayonnaise

  • 1 tablespoon Dijon mustard

  • 1 tablespoon Worcestershire sauce

  • ½ teaspoon salt, or to taste

  • ¼ teaspoon ground white pepper, or to taste

  • ½ cup minced red or green bell pepper

  • ¼ cup fresh parsley, minced (Optional)

  • ¼ cup minced red onion

  • 2 cups cooked salmon fillet, flaked

  • 1 cup crushed saltine crackers, divided

  • 4 tablespoons extra-virgin olive oil, divided

  • 1 ½ tablespoons unsalted butter, divided

  • 1 sprig fresh parsley (Optional)

  • 6 slices lemon (Optional)


  1. Stir eggs, mayonnaise, mustard, Worcestershire sauce, salt, and white pepper together in a large bowl until there are no lumps left. Mix in bell pepper, parsley, and onion. Add salmon; toss gently to preserve some chunks. Add crushed saltines, barely tossing to mix the ingredients.

  2. Use a 1/2 cup measuring cup to divide mixture into 12 cakes. Gently press remaining saltine crumbs onto the top and bottom of each cake. Place on a parchment-lined plate, adding parchment in between the layers. Refrigerate for 10 minutes.

  3. Heat 2 tablespoons olive oil and 1/2 of the butter in a 12-inch skillet over medium heat. Gently place 1/2 of the patties into the heated oil and pan-fry for 4 minutes. Carefully turn and pan-fry an additional 4 minutes. Check for brownness, as you do not want your patties to burn.

  4. Wipe out the skillet, add remaining oil and butter, and pan-fry the remaining patties in the same manner. Garnish salmon cakes with fresh parsley and lemon slices.

Cook's Notes:

You can also use drained canned salmon instead of cooked fresh salmon.

You will need about 1 sleeve of saltine crackers for this recipe. Do not use a food processor to crush the crackers. You want some texture, so the patties will not be too heavy.

You may use any color of bell pepper that you have on hand.

Nutrition Facts (per serving)

155 Calories
12g Fat
7g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 155
% Daily Value *
Total Fat 12g 15%
Saturated Fat 3g 14%
Cholesterol 48mg 16%
Sodium 244mg 11%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 6g
Vitamin C 19mg 96%
Calcium 24mg 2%
Iron 1mg 5%
Potassium 154mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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