Creole Salmon Cakes

READY IN: 55mins
Recipe by KathyP53

I grew up eating, and still crave, salmon "patties" (what my mother called them). This is from Fine Cooking.

Top Review by heather in Ont

Oh my, these were great. DH said I could make them 7 days a week if I wanted to. I used Franks Hot Sauce and then added a spice I have called "spitfire" about ¼ tsp. The name says it all. At first I thought the mixture was a bit mushy and was tempted to add bread crumbs but I'm glad I held off. I let mine chill for approx. 2 hours before cooking. These take no time to cook. I served it on top of some fresh salsa, broiled asparagus and slices of avocado. Simply delicious and will be making them again ..soon. Thanks for posting.

Ingredients Nutrition


  1. Put salmon in a food processor and pulse until chopped to medium coarse, two to three 1-second pulses. Take care not to overprocess. There should still be some chunky pieces; you don't want a completely smooth puree.
  2. In a medium bowl, lightly beat the egg. Add the salmon and combine with a rubber spatula. Add mustard, lemon zest, hot sauce, 1 1/2 tsp kosher salt, and 1/2 teaspoons pepper. Mix until well combined. Cover bowl with plastic wrap and chill for at least 30 minutes or up to 4 hours.
  3. Remove salmon mixture from refrigerator, turn it out onto a baking sheet, and portion into eight equal mounds. With wet hands, gently shape each mound into a 2 1/2" wide patty. Sprinkle each patty with a pinch of the thyme on each side.
  4. Heat olive oil in 12" nonstick skillet over medium-high heat. Add salmon cakes and reduce heat to medium. Cook the cakes, turning once, until nicely browned on both sides and interior is no longer raw, 5-6 minutes total cooking time. Be careful not to overcook the cakes. Transfer to a plate and cover to keep warm.
  5. Can make bite size cakes for appetizers:.
  6. Portion mixture into 24 small mounds (about 3/4 oz. each), shape into small cakes and cook until nicely browned on both sides, 3-4 minutes total.

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