Seared Salmon Cakes

"Another recipe from my mother's collection. Good for children who don't really like fish. Goes well with rice."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
20mins
Ingredients:
9
Serves:
4
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ingredients

  • 1 (7 3/4 ounce) can salmon
  • 2 teaspoons grated onions
  • 1 egg, lightly beaten
  • 14 teaspoon salt
  • 18 teaspoon pepper
  • 18 dill (optional)
  • 8 soda crackers, crushed
  • flour
  • oil (for frying)
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directions

  • Mash salmon, bones and all, in a bowl with a fork.
  • Add onion, egg, salt, pepper and dill (if used).
  • Blend well.
  • Crush soda crackers and add to the salmon, mixing well.
  • Add just enough crumbs to make a mixture that will hold its shape.
  • Make patties and dip each in flour or more cracker crumbs to coat both sides.
  • Heat oil in a heavy skillet.
  • Add patties and fry slowly until golden on both sides.
  • Drain excess oil on paper towel and serve.

Questions & Replies

default avatar
  1. greksgirl
    I'm looking for a salmon recipe that I found many, many years ago in one of those little recipe books they used to have at the checkout lane. It had canned salmon, potato flakes, an egg, & maybe Worcestershire. It was baked in a muffin tin, and you made a creamed peas (La Sueur) sauce that included some of the salmon liquid. Does anyone have one like it?
     
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Reviews

  1. Swati Banerjee
    I used Carr's table crackers instead of the soda crackers but didn't have enough of them for two cans worth of salmon so I added flour into the salmon mix. I also added a little worcestershire sauce, finely minced onions and celery. I dredged in breadcrumbs, let chill for an hour so that the cakes would hold well. I first baked at 375F for 15 minutes and then browned the sides in hot olive oil for a better presentation.
     
  2. Tropical Texan
    Absolutely delicious! I did them just as the recipe stated. I made a dilled mayonnaise to go with it, just a bit of mayo, coarse brown mustard, sugar, and dill. Thank you so much for this terrific recipe--it will be a favorite for many meals to come!
     
  3. Kayarich
    Thanks for sharing. I used fresh salmon instead of can. Pan fried it and added some salt and pepper to it. I also added garlic, green pepper and green onion. Instead of frying I bake them in an oven at 375 for 15 minutes. Tasty
     
  4. LGRM1
    Made this with saltine crumbs, and dredged in flour. Doubled the recipe and made 10 patties. I used an ice cream scoop, then flattened, to get uniform patties. The guys loved the texture alongside a creamy rice. Served with tartar sauce, but would have been great with lemon if I'd had some. Next time I won't overmix, b/c I like it chunky.
     
  5. tinaxbina
    Super Fast and Easy. I did not feel like grating an onion so i used onion powers, I did not have soda crackers so I subsituted it for italian bread crumbs. till came out yummy and my family gave it a thumbs up. Thanks bunsby for a great recipe.
     
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Tweaks

  1. QuillQ
    This is a wonderful basic recipe that lets the flavor of the salmon shine. I used fresh parsley instead of dill and sage seasoned breadcrumbs instead of crackers. They came out perfect. Moist on the inside, and a nice crust on the outside. My family gobbled them up and asked for more.
     
  2. cooking_neko83
    Excellent recipe! I used canned pink salmon (well drained), one egg, pepper, garlic and onion powder, parsley, and cilantro. Instead of soda crackers (because we do low carb/no grains) we used almond meal to coat the exterior of each cake. The cakes were fried up in peanut oil and the came out moist with a crunchy texture. Topped with sriracha, these were tasty bites. Can't wait to have the last one on the side of my salad tomorrow.
     
  3. Swati Banerjee
    I used Carr's table crackers instead of the soda crackers but didn't have enough of them for two cans worth of salmon so I added flour into the salmon mix. I also added a little worcestershire sauce, finely minced onions and celery. I dredged in breadcrumbs, let chill for an hour so that the cakes would hold well. I first baked at 375F for 15 minutes and then browned the sides in hot olive oil for a better presentation.
     
  4. Natalia 3
    I'm giving this recipe 5 stars because as a basic salmon cakes recipe I don't think it can be improved. Simple, fast and yummy. I made these as is, with the exception of using finely chopped green onions instead of grated white and bread crumbs instead of cracker. I served the (4) cakes on toast with pickled jalapeos and mustard, roasted red potatoes and a green salad on the side. My husband commented that they taste better than the expensive stuff at restaurants. I'll take it! :)
     

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