Salmon Cakes Recipe

Name: Salmon Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable or canola oil, for frying; 3 (6-ounce) portions cooked salmon or 3 (6-ounce) cans salmon, drained well; 1 1/2 cups cracker meal; 2 large eggs, beaten; 2 rounded teaspoons Old Bay seasoning blend; 1/2 red bell pepper, seeded and finely chopped; 20 blades fresh chives, snipped or chopped; 2 to 3 tablespoons fresh dill, a handful, finely chopped; 1 teaspoon cayenne pepper sauce; 1 lemon, zested and juiced; Salad greens; Coarse salt; Extra-virgin olive oil, for drizzling; 1/2 cup mayonnaise or reduced fat mayonnaise; 1/2 cup chili sauce; 2 tablespoons dill pickle relish

Servings: persons

Vegetable or canola oil, for frying
3 (6-ounce) portions cooked salmon or 3 (6-ounce) cans salmon, drained well
1 1/2 cups cracker meal
2 large eggs, beaten
2 rounded teaspoons Old Bay seasoning blend
1/2 red bell pepper, seeded and finely chopped
20 blades fresh chives, snipped or chopped
2 to 3 tablespoons fresh dill, a handful, finely chopped
1 teaspoon cayenne pepper sauce
1 lemon, zested and juiced
Salad greens
Coarse salt
Extra-virgin olive oil, for drizzling
1/2 cup mayonnaise or reduced fat mayonnaise
1/2 cup chili sauce
2 tablespoons dill pickle relish

1
Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.
2
Flake the cooked cooled salmon with a fork.
3
Add cracker meal to the bowl and work through the fish with your hands.
4
Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl.
5
Combine the ingredients well with your hands.
6
If the mixture is a little wet, add a bit more cracker meal.
7
Form 3-inch patties of salmon cakes 1-inch thick.
8
You should yield 8 to 10 cakes.
9
Fry cakes until golden in a single layer 3 or 4 minutes on each side.
10
Drain on paper towel lined plate.
11
Toss salad greens with coarse salt and the juice of the lemon you zested.
12
Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.
13
Combine mayonnaise, chili sauce and relish in a small dish.
14
To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Vegetable or canola oil, for frying, 3 (6-ounce) portions cooked salmon or 3 (6-ounce) cans salmon, drained well, 1 1/2 cups cracker meal, 2 large eggs, beaten, and more.

Yes, Salmon Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Salmon Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions