Salmon Cakes

I want to show you how to make THE BEST Salmon Cakes EVER, an old all-time favorite, high in omeg-3 fatty acids, nutritious and delicious.

Simple Salmon Cake

This simple salmon cake recipe deliverers great taste. These Salmon Cakes are so good that you will have a hard time thinking of them as being made from canned salmon. They are the best salmon cakes ever.

These salmon cakes are made with bell peppers, onions and a little bit of scallions and old bay seafood seasoning to bring out all of that wonderful salmon and seafood flavor. This makes them very tasty and because they are filled mostly with delicious Atlantic pink salmon they are the first to go every time that I serve them.

Methods of cooking Salmon Cakes

In this recipe the salmon cakes are pan fried but, there are those who would argue that salmon cakes are better deep fried. If you should decide to deep fry them make sure that you don’t crowd the basket. When these salmon cakes are deep fried they turn out deliciously crispy on the outside and delightfully mouthwatering on the inside.

If you have a griddle then you may find it to your advantage to cook your salmon cakes on the griddle. This is one of the best ways to cook salmon cakes because very little oil is used in this method and the temperature is easily controlled. Now, this does not have to be a big piece of equipment you can use your everyday bacon/pancake griddle that’s what I use myself.

It’s canned salmon

Don’t forget that these are canned salmon cakes (not made of fresh salmon) but they are truly great in taste. The only thing that can make these taste better is to add your favorite seafood sauce to them.

In my opinion it matter little which cooking method you use, you’ll love these salmon cakes (often referred to as salmon patties), pan fried, deep fried, grilled (griddle) or baked. I have eaten them cooked by every method even air-fried and I loved them, as you will too.

leftover salmon cakes:

The salmon cakes made from this recipe can be frozen or stored in the refrigerator in storage bags or tight saran wrap. defrost them under refrigeration for best results.

Print Recipe

0 Add to Favorites

Salmon Cakes

Cooking Method: baking, deep frying, pan fry, saute´ Cuisine: American Courses: Breakfast, Brunch, Lunch Recipe Keys: Can Freeze It high protien Video Recipe

Difficulty: Medium Prep Time 25 min Cook Time 6 min Total Time 31 mins Servings: 3

Ingredients

Servings

• 3 tablespoons canola oil for frying
• 1 (15 1/2 oz.) can pink salmon (bones, skin, dark flesh & water removed)
• .5 cups bread crumb, fine
• .25 cups green pepper, chopped
• .25 cups red pepper, chopped
• .25 cups onion, chopped
• 1 tablespoon scallion, chopped ((optional))
• 1 egg, large
• 4 tablespoons mayonnaise
• .5 teaspoons old bay (or other seafood seasoning)

Instructions

Video

Off On

1. Flake salmon in a large bowl and set aside. In a bowl, toss together bread crumbs, salmon and seafood seasoning. Set aside for 15 minutes (refrigerated). Lightly sauté peppers and onion, let cool.

   Mark as complete

2. Add all vegetables to salmon. Combine egg and mayonnaise, mix well. Add to salmon and carefully fold in until moistened and evenly coated, but do not over mix.

   Mark as complete

3. Form into cakes. Cakes should be about 1/4 - 1/2 inch thick. Set aside for at least 15 minutes (refrigerated) so that the cakes firm up.

   Mark as complete

4. Fry crab cakes in oil over medium heat until brown on each side. about 3-4 minutes. Serve immediately.

   Mark as complete

Nutrition Facts

Serving Size 4oz

Servings 6

---

Amount Per Serving

Calories 234

Calories from Fat 162

% Daily Value *

Total Fat 18g28%

Saturated Fat 3g15%

Cholesterol 60mg20%

Sodium 361mg16%

Total Carbohydrate 14g5%

Dietary Fiber 1g4%

Protein 10g20%

---

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

Keywords: salmon cakes, salmon patties, canned salmon