Description
Delicious and easy-to-make old-fashioned salmon cakes that are perfect for any meal.
Ingredients
Scale
- 1 can (14–15 oz / 400 g) pink salmon, drained and flaked (or use fresh cooked salmon)
- 1 large egg
- ½ cup breadcrumbs (or crushed saltine crackers)
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard (or yellow mustard)
- 2 tbsp onion, finely chopped
- 2 tbsp parsley, chopped
- 1 tsp Old Bay seasoning (or paprika + cayenne mix)
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp lemon juice
- 2–3 tbsp oil (vegetable or olive oil) for frying
- Optional for serving: Lemon wedges, Tartar sauce or remoulade
Instructions
- In a bowl, flake the salmon with a fork (remove large bones if desired, though canned salmon bones are edible).
- Add egg, breadcrumbs, mayonnaise, mustard, onion, parsley, seasoning, salt, pepper, and lemon juice.
- Mix gently until just combined.
- Shape into 6–8 small cakes or 4 larger ones. If the mixture feels too wet, add a bit more breadcrumbs.
- Heat oil in a large skillet over medium heat.
- Fry cakes for 3–4 minutes per side, until golden brown and crispy.
- Transfer to a paper towel–lined plate.
- Garnish with extra parsley and serve hot with lemon wedges and tartar sauce.
Notes
- For a spicier kick, add more cayenne to the mixture.
- These cakes can be made ahead of time and refrigerated before frying.
- Leftover salmon cakes can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg