Recipe by JESS4UANDME
"This is a recipe for my Grandmother's famous salmon cakes. It is a family recipe that has been passed down through generations. Serve with macaroni and cheese or any other type of side dish."
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1 (14.75 ounce) can
salmon, drained and flaked
ground black pepper
This is an excellent basic recipe and I have made it several times, but may I suggest a couple of things: First, instead of using flour, try crushed corn flake cereal - use your own judgement as to the correct amount, but enough to thicken the mixture. You will have a crisp patty. Second, my grandmother advised me a long time ago that when using canned fish, to always add a pinch or two of white sugar - some how does away with the tin can taste. It works too!
I'm a huge salmon fan and I thought this recipe was so easy and very tasty. I made one change...instead of frying in oil, I sprayed a baking pan heavily with Pam, placed the patties, which I rolled in a bit of bread crumbs, onto the baking pan, then sprayed each patty with Pam. I baked in a 375 degree oven for about 20 minutes, turning once. they were golden brown, but tender on the inside and not one bit greasy. they were out of this world!
I just wanted to make a quick comment---I'm familiar with this recipe; it's identical in every way to my mother's EXCEPT my mom and I always add about a quarter cup of flour to the mixture to help it stick together. It works much better this way and you don't lose any flavor.
I'm on the Atkins Diet and this is a perfect meal for anyone who is doing the low-carb, high-protein thing. Therefore, adding flour is not an option, and in my opinion totally unnecessary. The mixture may seem a little loose at first but if the salmon is drained well and the mixture well-blended, they should come out perfectly (as mine did on the first try). The only additions I made were garlic powder and chopped green onion. Very tasty!
This recipe provided an excellent framework. I did tweak the directions though. Instead of using 2 eggs, I just used 1. I then used 2 tablespoons of miracle whip, 1 cup of plain bread crumbs, and 1½ teas of Old Bay, the last two being what many others suggested. My husband tasted it and was immediately impressed. Since I've tried to make other recipes or bought store kits before, he said this is the recipe I should use from now on. But, since I like my cakes a little spicy, I think I'll use more Old Bay, or try a little dill the next time.
When using canned salmon there is no need to remove the bones. They have a high nutritional value. Just crush them up with you fingers and they are undetectable in the finished product. Also, I shape them like fish sticks and bake them. The kids love them this way.
I like this recipe much better than salmon cakes with bread crumbs. Tastes better and is low carb!! I minced the onion and used a medium sized onion. The patties held together very well. It may have helped that I put the mixture in the frig for about 30 minutes before I formed the patties. I also added a little seasoned salt.
These are really good...especially if you like canned fish. I like to mince my onions rather than chop because I don't like "chunks" of onions in anything. The amount of ingredients are right on...they mold the salmon mixture together perfectly. I like to sprinkle garlic powder on mine...I do that with almost everything I prepare. These are great pan fried...wonder how they would taste baked?? Thanks Jessica.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Famous Salmon Cakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 183
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