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elaine's pacific canned salmon cakes

BreadandSoupLady avatar
Recipe by
Elaine Douglas
@BreadandSoupLady
Vancouver, BC

You can use canned salmon or cooked fresh salmon. I also use homemade fresh mayonnaise (link attached). Patties can be made small for appetizers or larger for main dish. If you like could dip the uncooked patties in breadcrumbs before you fry them. I didn't do this as I am trying to cook with fewer carbs. The recipe is very basic so you could substitute different herbs. The recipe is very easy and fast. If you have leftovers you can refrigerate them and reheat the next day. They are even a nice cold snack.

yield 12 dinner size patties or more for appetizers
prep time 15 Min
cook time 15 Min
method Pan Fry

Ingredients For elaine's pacific canned salmon cakes

  • 1 can
    213 gm. (7 3/4 oz) salmon
  • 1 c
    cold mashed potatoes
  • 1/3 c
    mayonnaise
  • 2 Tbsp
    finely chopped red onion
  • 2 Tbsp
    finely chopped red pepper
  • 1 tsp
    parsley, dried
  • 1 tsp
    dried dill weed
  • pinch
    salt (to taste)

How To Make elaine's pacific canned salmon cakes

  • 1
    Mash the salmon including the bones (for calcium). Mix in the rest of the ingredients.
  • 2
    Form into patties. Small ones for appetizers and bigger ones for main dish.
  • 3
    Heat a bit of oil in saute pan. When hot put the patties in the pan to brown. Check for browning in a couple of minutes and then turn over the brown the other side. Total cook time about 6 minutes depending on thickness of patties and temperature of the saute pan.
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