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salmon cakes

(3 ratings)
cottman avatar
Recipe by
Connie Ottman
@cottman
Orlando, FL

This recipe has been in my family forever:) I have no idea where it originated or if mom just made it up. Either way, it's a really good one. I usually serve this with cole slaw and Bonnie's baked French fries. This recipe will also work for crab or shrimp cakes. Enjoy!

(3 ratings)
yield 3 -6
prep time 30 Min
cook time 10 Min
method Stove Top

Ingredients For salmon cakes

  • 1/4 c
    red peppper, shopped finely
  • 1/4 c
    green onions, chopped finely
  • 1/4 c
    real mayonnaise (low-fat will work also)
  • 1 Tbsp
    fresh lemon juice
  • 1/4 tsp
    seasoned salt (laury's)
  • cayenne pepper to taste
  • 1
    beaten egg
  • 1 c
    dry bread crumbs and bay seasoning to taste
  • 3 Tbsp
    butter
  • 2
    6 oz cans skinless, boneless pink salmon (i use chicken of the sea)
  • lemon herbed mayonnaise
  • 3/4 c
    mayonnaise
  • 1 Tbsp
    fresh lemon juice
  • 1 Tbsp
    prepared horseradish
  • 2 1/2 tsp
    fresh thyme (chopped finely) or 1 teaspoon dried thyme
  • salt and pepper to taste
  • bay seasoning to taste

How To Make salmon cakes

  • 1
    Chop red pepper.
  • 2
    Chop green onion.
  • 3
    In a small mixing bowl, combine red pepper, green onion, mayonnaise, seasoned salt and cayenne pepper. Taste and adjust seasons to taste.
  • 4
    Stir in eggs.
  • 5
    Drain salmon well.
  • 6
    Add drained salmon and bread crumbs to mixture.
  • 7
    Divide into 6 - 8 balls. Flatten into cakes. Can be made smaller for appetizers.
  • 8
    Roll salmon cakes into remaining bread crumbs and top with Bay Seasoning to taste.
  • 9
    Place on cookie sheet, lightly covered with foil and refrigerated 3o minutes.
  • 10
    Heat butter into medium hot skillet.
  • 11
    Cook salmon cakes 3-4 minutes per side.
  • 12
    Serve with combined lemon herbed mayonnaise.
  • 13
    Enjoy!
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