If you are craving a dish that perfectly blends comfort, simplicity, and a burst of flavor, let me introduce you to Grandma’s Famous Salmon Cakes Recipe. This timeless classic brings together tender flaked salmon, fresh herbs, and a touch of zest to create patties that are crispy on the outside and moist on the inside. Every bite is like rediscovering a cherished family memory, making these salmon cakes an absolute staple in any home kitchen. Whether you’re whipping up a quick lunch or impressing guests at dinner, this recipe promises a delicious and satisfying experience that never goes out of style.
Ingredients You’ll Need
What I love most about Grandma’s Famous Salmon Cakes Recipe is how straightforward yet impactful the ingredients are. Each one plays a crucial role in building the perfect texture and flavor, making it approachable for cooks of all levels.
- 1 (14.75-ounce) can pink salmon: The star ingredient; canned salmon is convenient and flavorful with bones removed for smooth texture.
- 1/2 cup finely chopped onion: Adds a subtle sweetness and crunch that balances the richness of the salmon.
- 1/3 cup finely chopped celery: Brings freshness and a hint of bite for a great contrast in every mouthful.
- 2 large eggs: Acts as a binder, holding the patties together while adding a bit of richness.
- 1/2 cup breadcrumbs: Provides structure and a slight crunch; you can use seasoned or plain depending on your flavor preference.
- 2 tablespoons mayonnaise: Keeps the salmon cakes tender and moist, enhancing the creamy texture inside.
- 1 tablespoon Dijon mustard: Offers a bright tang that lifts the flavors and adds complexity.
- 1 tablespoon fresh lemon juice: Injects a fresh zing that cuts through the richness perfectly.
- 1/2 teaspoon Old Bay seasoning: Classic seafood seasoning that brings warmth and subtle spice; paprika is a great alternative.
- 1/4 teaspoon salt: Enhances all the flavors just right without overpowering.
- 1/4 teaspoon black pepper: Adds mild heat and depth to the seasoning.
- 2 tablespoons chopped fresh parsley (optional): Provides a beautiful herbal note and color contrast.
- Vegetable oil for frying: Essential for achieving the perfect golden-brown crust.
How to Make Grandma’s Famous Salmon Cakes Recipe
Step 1: Mix the Ingredients
Start by placing your flaked salmon into a large bowl. Add the finely chopped onion and celery next because they bring freshness and crunch to your cakes. Crack in the eggs and sprinkle over the breadcrumbs, which will help everything hold together beautifully. Then stir in the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, salt, pepper, and parsley if you’re using it. Mix everything gently but thoroughly, until you have a consistent mixture that’s easy to form into patties.
Step 2: Shape the Salmon Cakes
With your mixture ready, it’s time for some hands-on fun. Shape the mixture into 8 small patties—you’ll find that they hold nicely thanks to the eggs and breadcrumbs. Make sure they’re not too thick so they cook evenly and get that irresistible crispy exterior.
Step 3: Fry to Golden Perfection
Heat about 2 tablespoons of vegetable oil in a skillet over medium heat. Once the oil is hot, gently place the salmon cakes in the pan, working in batches if needed to avoid overcrowding. Cook each side for about 3 to 4 minutes until they’re golden brown and deliciously crispy. Carefully transfer the cooked cakes to a paper towel-lined plate to absorb any excess oil. At this point, you’ll notice that tempting crust that makes these cakes so delightful.
How to Serve Grandma’s Famous Salmon Cakes Recipe
Garnishes
One of my favorite ways to dress up these salmon cakes is with a few refreshing garnishes. A squeeze of fresh lemon wedges on top elevates each bite with a bright touch, cutting through the richness wonderfully. You can also serve them alongside a dollop of tangy tartar sauce or a simple homemade aioli to add a creamy dimension. Fresh herbs like dill or parsley sprinkled on top add color and an herbal punch that complements the seafood flavors perfectly.
Side Dishes
Salmon cakes pair beautifully with a variety of sides. I personally love serving them with a crisp green salad or a light slaw that provides a nice contrast in texture. Steamed vegetables or roasted asparagus are also great options if you want to keep the meal light yet satisfying. For a heartier approach, creamy mashed potatoes or buttery corn on the cob make excellent companions, turning your meal into a truly comforting feast.
Creative Ways to Present
Looking to get a little creative? Try turning these salmon cakes into sliders with mini buns, fresh lettuce, and your favorite sauce for a fun appetizer or party snack. Another idea is to crumble the cooked cakes over a salad for an instant seafood boost. They also make fantastic filling for a wrap or served on toasted bread with avocado for a casual lunch. No matter how you present them, Grandma’s Famous Salmon Cakes Recipe always steals the spotlight.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though I bet you won’t!), store them in an airtight container in the refrigerator for up to three days. This keeps the salmon cakes fresh while preserving their texture and flavor. Just remember to cool them completely before storing to maintain their quality.
Freezing
Want to keep Grandma’s Famous Salmon Cakes Recipe on hand for whenever a craving hits? You can freeze the patties, uncooked or cooked. Place them on a baking sheet in a single layer and freeze until solid before transferring to a sealed freezer bag. They can last up to three months frozen, making weeknight dinners or quick snacks a breeze.
Reheating
When you’re ready to enjoy your saved salmon cakes, the best way to reheat them is in a preheated oven at 350°F (175°C) for about 10-15 minutes. This method helps maintain their crisp exterior without drying out the insides. Alternatively, an air fryer works wonders to regain that fresh-from-the-pan crunch. Avoid microwaving if you want to keep the texture perfect.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! Fresh cooked salmon works just as well and can add a different texture and flavor depth. Just be sure to cook and flake it before mixing with the other ingredients to maintain the perfect consistency.
Is there a gluten-free option for these salmon cakes?
Yes, simply swap out regular breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. This allows you to enjoy the recipe without compromising on taste or texture.
Can I bake the salmon cakes instead of frying?
You can! Baking them at 400°F (200°C) for about 15-20 minutes, flipping halfway through, offers a lighter alternative while still achieving a golden crust.
How do I prevent the salmon cakes from falling apart?
Using enough binder like eggs and breadcrumbs is key, along with not overmixing the ingredients. Also, make sure the patties are nicely packed before frying to help them hold together.
What sauces go best with Grandma’s Famous Salmon Cakes Recipe?
Tartar sauce, lemon aioli, or even a spicy remoulade all pair wonderfully. These sauces enhance the flavor without overpowering the natural taste of the salmon.
Final Thoughts
There’s something incredibly heartwarming about making and enjoying Grandma’s Famous Salmon Cakes Recipe. Its simplicity, combined with all those amazing flavors and textures, makes it a dish you’ll want to revisit time and time again. So go ahead—grab those ingredients, fire up your skillet, and treat yourself and your loved ones to a meal that feels like a big warm hug. I promise, once you try this recipe, it will become one of your favorites too!
Print
Grandma’s Famous Salmon Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings (2 cakes per serving)
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Pescatarian
Description
Grandma’s Famous Salmon Cakes are a delicious and easy-to-make seafood recipe featuring canned pink salmon combined with fresh vegetables and seasonings, pan-fried to crispy perfection. Perfect for a quick main course, these salmon cakes deliver a flavorful and satisfying meal that pairs wonderfully with lemon wedges or your favorite dipping sauce.
Ingredients
Main Ingredients
- 1 (14.75-ounce) can pink salmon, drained and flaked (bones removed)
- 1/2 cup finely chopped onion
- 1/3 cup finely chopped celery
- 2 large eggs
- 1/2 cup breadcrumbs (plain or seasoned)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Old Bay seasoning (or paprika)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
- Vegetable oil for frying
Instructions
- Mix ingredients: In a large bowl, combine the flaked salmon, chopped onion, celery, eggs, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, salt, pepper, and parsley if using. Mix until well combined.
- Form patties: Shape the mixture into 8 small, even-sized patties to ensure they cook uniformly.
- Heat oil: Heat about 2 tablespoons of vegetable oil in a skillet over medium heat to prevent sticking and achieve a golden crust.
- Cook salmon cakes: Add the patties to the skillet in batches, cooking each side for 3–4 minutes or until golden brown and crispy.
- Drain excess oil: Transfer cooked salmon cakes to a paper towel-lined plate to drain any excess oil and maintain crispiness.
- Serve: Serve warm with lemon wedges or your preferred dipping sauce for added zest.
Notes
- You can substitute canned salmon with fresh cooked salmon if preferred.
- For a gluten-free option, use gluten-free breadcrumbs instead of regular ones.
- Salmon cakes reheat well in the oven or air fryer for convenience.
- These cakes freeze beautifully, making them easy to prepare in advance for future meals.
