Salmon Cakes Recipe – Use Fresh or Canned Salmon

Salmon Cakes Recipe – Use Fresh or Canned Salmon

Salmon Cakes Recipe

My Salmon Cakes recipe makes a salmon cake that’s excellent as a main dish or an appetizer. I’m quite happy to have a salmon cake and a salad for lunch or supper. You may use your fresh-caught, a filet, or two cans of salmon. Cans are quick and simple and since they don’t require refrigeration you can take them camping.

I like to use a red, orange or yellow Bell pepper to add a little color to the salmon cake but a green works just as well. Fresh squeezed lemon has the best flavor but if you have a bottle of lemon juice in the fridge, common for canning this time of year, go ahead and use that. Two tablespoons of juice is equal to one lemon.

 

Serve with tartar sauce.

Print Recipe
Salmon Cakes Recipe - Use Fresh or Canned Salmon
Cuisine American
Servings
Ingredients
Cuisine American
Servings
Ingredients
Instructions
  1. Using your hands, mix together the flaked salmon, eggs, green onion, Bell pepper, Panko bread crumbs, Parmesan cheese, garlic powder, salt and lemon juice.
  2. Form eight cakes by hand, no more than 1/2" thick.
  3. Heat the olive oil over medium heat in a heavy duty fry pan. When the oil bubbles for a few bread crumbs, place the salmon cakes in the pan. Keep 1/4" of space between cakes so that they don't cook together. Fry until the bottom is crispy and golden brown and then flip over and repeat on the other side.
  4. Serve with tartar sauce.
Share this Recipe
 

2 thoughts on “Salmon Cakes Recipe – Use Fresh or Canned Salmon

  1. Yum! My Mom used to make these years ago, I had forgotten all about them. Will have to make them soon! Thanks for the memory.

Leave a Reply

Your email address will not be published. Required fields are marked *