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Salmon Cakes by Melt® Buttery Spread

Salmon Cakes by Melt® Buttery Spread

Melt Organic Buttery Spread

"Delicious salmon cakes seasoned with Old Bay are gently pan fried until golden brown."
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servings 590 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 590 kcal
  • 29%
  • Fat:
  • 32.4 g
  • 50%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 3593 mg
  • 144%

Based on a 2,000 calorie diet

See full nutrition

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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  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(R), 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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Read all reviews 12
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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 c...

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 w...

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...

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

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 ...

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 ...

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 remoula...

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...

I've never made salmon patties before because the thought of using canned salmon is a bit gross to me. I was happy to come upon this recipe and it was very tasty; a tad bit too salty so next tim...

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