Prep 20 mins
Cook 0 mins
I can't remember where I got this recipe, but it makes the best salmon cakes I have ever had! I like to use leftover fresh salmon if I can, but it's great just the way it's written.
- 1 (14 3/4 ounce) can salmon
- 2 tablespoons butter
- 1 medium onion, chopped
- 2⁄3 cup cracker crumb
- 2 eggs, beaten
- 1⁄4 cup fresh parsley, chopped
- 1 teaspoon dry mustard
- 3 tablespoons shortening
- Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt butter in a large skillet over medium high heat. Add onion, and cook until tender.
- In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.
- Melt shortening in large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.
Very nice, and easy! I used some leftover baked salmon, and subbed milk for the liquid that would have been on the canned salmon. The mustard gives it a bit of zip. Served with Creamy Tarragon Sauce. Made for Fall 2011 PAC game.
Very nicely done. Followed directions as written for a great lunch. Thnx so much for posting, Mary. Made for Fall 2008 PAC.
Loved this! Used some dry English mustard and Ritz crackers. Holds together nicely and makes tasty patties. Thanks Mary for posting!