Salmon Cakes

READY IN: 35mins
Recipe by Jennifer Lockhart

This is wonderful dish that my grandmother taught me to make.

Top Review by Rosendor

Ended up being somewhat bland tasting. We garnished the cakes with ketchup or lemon juice, both of which helped improve the taste. Tartar sauce would have probably been a good garnish as well. Was easy to make this recipe and the leftover cakes did not lose anything after microwaving them the next day.

Ingredients Nutrition


  1. Remove the bones and skin from the salmon.
  2. Using a fork, flake the salmon, set aside.
  3. In a small sauté pan or skillet, melt the butter over medium-high heat.
  4. Add the onion and sauté for 2-3 minutes, until tender.
  5. Transfer to a bowl and let cool slightly.
  6. Add the eggs and beat with a wire whisk until incorporated.
  7. Wisk in the mustard, mayo, lemon juice, Worcestershire sauce, dill, celery salt, black pepper, salt, Tabasco sauce, and cracker crumbs; mix well.
  8. Add the salmon and continue to stir until mixed well.
  9. Using a 1/3 cup measure, form into 2-inch patties.
  10. Dust the cakes with flour.
  11. Heat 1/2 cup of oil in a skillet over medium heat.
  12. Fry the cakes in batches for 3-4 minutes, until golden brown.
  13. Serve hot.

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