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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!

Recipe Summary test

20 mins
15 mins
10 mins
45 mins
12 salmon cakes


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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

155 calories; protein 6.2g; carbohydrates 6.5g; fat 11.7g; cholesterol 47.8mg; sodium 243.8mg. Full Nutrition