Salmon Cakes by Melt® Buttery Spread Recipe -
Salmon Cakes by Melt(R) Buttery Spread Recipe

Salmon Cakes by Melt® Buttery Spread

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"Delicious salmon cakes seasoned with Old Bay are gently pan fried until golden brown."

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Ingredients Edit and Save

Original recipe makes 12 salmon patties Change Servings


  1. Combine 4 cups water, wine, 2 tbsp. Old Bay, and 1 tbsp. salt in a 10" skillet. Bring to a boil over high heat.
  2. Add salmon skin side down, turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes.
  3. Using a metal spatula, transfer salmon to a plate skin side up and let cool. (The salmon should still be rare in the middle.)
  4. Peel off and discard salmon skin. Break salmon into small pieces and places pieces in a large bowl.
  5. Add the remaining Old Bay and salt along with the bread crumbs, Melt®, scallions, onions, eggs, and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour.
  6. Spoon some of the salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. Unmold and press gently with your hand to form a 2"-wide patty; transfer patty to a parchment paper-lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight.
  7. Add oil to a 12" cast-iron skillet until it reaches a depth of 1/2". Heat over medium-high heat until oil registers 325 degrees on a deep-fry thermometer. Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes.
  8. Transfer cakes to a paper towel-lined plate and repeat with remaining patties.
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Reviews More Reviews

Aug 17, 2012

My husband's comment when tasting"these are nice you should make these again" really about sums up my opinion too. Easy to make although I used sage and onion stuffing mix instead of the bread crumbs. I will make these again, nice with a salad for a light summer meal.

Jun 13, 2012

I did not use the wine in the poaching process, but I did add Dijon Mustard to the mixture before frying. I also used a mixture of panko and bread crumbs, I forgot that panko browns faster. I would not suggest using Panko. Very good recipe!!!! I made home remoulade sauce mentioned in Salmon Croquttes video. YUM!!!


13 Ratings

Aug 08, 2012

This is a very good basic recipe. I used some leftover baked salmon, mayonnaise instead of the buttery spread and panko instead of bread crumbs, but followed the rest of the recipe. My husband and I both thought it was very good and he ask that I make it again soon.

Feb 04, 2015

Delicious!! Full of flavour. I pan-fried with a few tablespoons of olive oil to be healthier, and they turned out great!

Feb 13, 2013

I made these for dinner last night and they were great. I substituted butter for the Melt stuff (I don't think they sell it here) but stuck to the recipe otherwise. My wife does not like fish but she liked these. Her friend who ate a couple of them raved about them. I'll be doing it again.

Mar 25, 2013

These were so DELICIOUS! Used leftover salmon so I didn't use the white wine. Only other change was I added Worcestershire sauce! I will definitely make this again my Husband loved it & he's not much of a fish eater! :)

Jun 06, 2014

I thought these had a good flavor. The salmon flavor is very prominent, instead of the fillers. I only had 2 issues. One they were extremely salty. I used leftover salmon from a recipe that had soy sauce in the marinade. I probably should have reduced the salt. I used panko bread crumbs and am not sure how plain bread crumbs would have changed the recipe. After refridgerating over night, I still had to be very careful they did not break. I made a 1/2 recipe and got 6 patties from 2 standard pieces of salmon.

Feb 27, 2014

This is an excellent recipe. I used leftover grilled salmon so there was no need to boil it. I used buttery saltines instead of breadcrumbs and real butter. I served them with tartar and remoulade sauces.


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  • Calories
  • 590 kcal
  • 29%
  • Carbohydrates
  • 34.3 g
  • 11%
  • Cholesterol
  • 143 mg
  • 48%
  • Fat
  • 32.4 g
  • 50%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 33.6 g
  • 67%
  • Sodium
  • 3593 mg
  • 144%

* Percent Daily Values are based on a 2,000 calorie diet.

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