Salmon Cakes Inspired by Chef Bubba

Esmee Williams

These salmon cakes are great. I tweaked the recipe by only using salmon (didn't have shrimp) and using crushed cracker crumbs (Ritz) instead of bread crumbs. I also fried the cakes in a few tablespoons of olive oil rather than baking.

Modified from: Salmon and Shrimp Cakes from Chef Bubba

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45 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. Add olive oil to a large saute pan and heat medium-high. Combine remaining ingredients in a bowl. Form into 8 patties. Fry patties in olive oil (3 or four at a time), brown each side for 4 minutes until golden brown. Place cooked patties on paper towel to drain oil. Serve with a salad or between two pieces of bread.


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