Easy Salmon Cakes

Easy Salmon Cakes

"Salmon cakes...made from canned or leftover salmon. VERY quick and easy!"
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Ingredients

20 m servings 476 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 846 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.
  2. Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.
  3. Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.
  4. In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.

Reviews

Read all reviews 91
  1. 118 Ratings

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Most helpful positive review

The first time I cooked this recipe, I found it decent but a little bland. On second time I substituted a pound of fresh salmon, poached, for the canned and threw 2 tsps "Old Bay Seasoning" (ava...

Most helpful critical review

I found the original recipe a little bland and dry, but the ideas this recipe spawned lead me to this. I substituted fresh salmon that I pulsed in the food processor; (to form small chunks) use...

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The first time I cooked this recipe, I found it decent but a little bland. On second time I substituted a pound of fresh salmon, poached, for the canned and threw 2 tsps "Old Bay Seasoning" (ava...

I found the original recipe a little bland and dry, but the ideas this recipe spawned lead me to this. I substituted fresh salmon that I pulsed in the food processor; (to form small chunks) use...

These will 'set up' nicely if they are refrigerated for an hour before cooking. A wonderful way to use that bit of left-over barbecued salmon after your fishing trip! Our family of 'picky' seafo...

OOPs I left out the lemon juice, but it was really GOOD. I will use this recipe from now on, I will try the lemon juice next time. The only other thing I changed is I cooked it in olive oil cook...

Had to increase to 12 servings for my large family but went over VERY well. I had to limit the children or all else would have been forgotten save the salmon cakes! I fried in Olive oil and th...

Just add white sauce with green onions in the sauce. This was really delicious

Ok running through this recipe it's a very delicate balance between dry and liquid ingredients that can be thrown off by a number of things. They type of salmon, the size of eggs, butter vs mar...

Excellent recipe. I only used half the dill as others suggested and it's good advice. You taste the dill but it's not overpowering. Makes a light, healthy, and satisfying meal.

Good. I had no parsley so substituded a combination lemon/dill seasoning(1/8c);omitting dill weed. Same thing but different!Very tasty recipe! cfrombc

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