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Favorite Salmon Cakes

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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!"
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45 m servings 155
Original recipe yields 12 servings (12 salmon cakes)


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  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; 11.7 6.5 6.2 48 244 Full nutrition

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