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
Scale
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.
