If there’s any dinner that brings warmth, nostalgia, and pure joy straight to your table, it’s Grandma’s Famous Salmon Cakes. These crispy, golden patties capture everything comforting about home-cooked meals—simple ingredients, vibrant flavors, and a satisfying texture that’s at once delicate and hearty. Whether you’re a lifelong salmon lover or discovering this recipe for the first time, you’ll fall in love after one bite. Prepare to make this classic dish a cherished staple in your own kitchen!

Grandma's Famous Salmon Cakes Recipe - Recipe Image

Ingredients You’ll Need

The magic of Grandma’s Famous Salmon Cakes is in the blend of everyday ingredients—each one playing a special role in flavor, texture, or that irresistible crunch. Let’s take a peek at what you’ll need and why each item matters.

Pink salmon (2 cans): The star of the show, canned pink salmon brings rich flavor and flaky texture that’s easy to work with.
Breadcrumbs (1/2 cup): They bind the cakes together and lend a gentle crunch to every bite.
Finely diced onion (1/4 cup): Adds a subtle sweetness and a savory note that balances out the fish.
Finely diced celery (1/4 cup): Brings a pop of freshness and a lovely crunch.
Large eggs (2): These act as the glue that holds the mixture together.
Mayonnaise (2 tbsp): Offers creaminess and a slight tang for a rich, moist interior.
Dijon mustard (1 tbsp): Kicks up the flavor with a mild, sophisticated zest.
Fresh lemon juice (1 tbsp): Brightens every bite and smooths out any fishiness.
Salt (1/2 tsp): Highlights all the nuanced flavors in the mix.
Black pepper (1/4 tsp): Adds just the right amount of spice.
Fresh parsley, chopped (2 tbsp): A sprinkle of freshness and a hint of color.
Vegetable oil for frying (2 tbsp): For achieving those golden, crispy edges.

How to Make Grandma’s Famous Salmon Cakes

Step 1: Mix the Salmon Cake Ingredients

Grab your largest mixing bowl—trust me, you’ll need the space. Add the flaked pink salmon (drained well), breadcrumbs, onion, celery, eggs, mayonnaise, Dijon mustard, lemon juice, salt, black pepper, and fresh parsley. Stir everything together until the mixture is thoroughly combined, making sure the ingredients are evenly distributed. You’re looking for a mixture that holds together but isn’t stodgy. If it’s a little loose, let it sit for a couple of minutes; the breadcrumbs will soak up any extra moisture.

Step 2: Shape Into Patties

With clean hands or a large spoon, divide the salmon mixture into 8 equal portions. Gently shape each into a thick patty, pressing just enough to help everything stick but not compressing them into dense pucks. These cakes should be sturdy yet still have just a bit of give.

Step 3: Heat the Skillet

Set a large skillet over medium heat and pour in the vegetable oil. Give it a minute to shimmer, ensuring your patties will immediately sizzle when they touch the pan. This technique guarantees that gorgeous golden color and the crisp exterior Grandma’s Famous Salmon Cakes are known for.

Step 4: Fry to Golden Perfection

Fry the salmon cakes in batches, careful not to overcrowd the skillet. Cook each patty for 3 to 4 minutes per side until they’re deeply golden and heated through. Resist the urge to fiddle with them too much—leaving them alone allows a sturdy crust to form. When finished, transfer each cake to a paper towel-lined plate to drain any excess oil.

Step 5: Serve Hot and Enjoy

Once all the patties are cooked, serve the salmon cakes immediately while they’re crispy and piping hot. Offer tartar sauce, fresh lemon wedges, or a bed of greens alongside for an extra burst of freshness, making each forkful a little celebration of family flavors.

How to Serve Grandma’s Famous Salmon Cakes

Garnishes

A sprinkle of extra fresh parsley over the top is a timeless touch, but don’t stop there. Try thinly sliced scallions or a dusting of smoked paprika to add visual and flavorful flair. With a little squeeze of lemon juice, Grandma’s Famous Salmon Cakes sing with brightness and color on any plate.

Side Dishes

These salmon cakes are versatile enough to steal the spotlight or share the stage. Serve them over a crisp, tangy slaw, set atop a pile of baby greens, or next to roasted potatoes for a hearty meal. If you’re craving comfort, homemade potato salad or steamed rice beautifully complement the savory flavor of each cake.

Creative Ways to Present

Surprise your guests by stacking two cakes with a ribbon of creamy dill sauce between them, or nestle them into slider buns for an elegant appetizer. Grandma’s Famous Salmon Cakes also shine in wraps, tucked inside a pita with crunchy lettuce and sliced tomato for a delicious twist.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra salmon cakes (lucky you!), store them in an airtight container in the refrigerator for up to three days. Let them cool slightly before sealing to keep the coating crisp and prevent sogginess. Grandma’s Famous Salmon Cakes are just as delicious the next day!

Freezing

For longer storage, allow the cooked cakes to cool completely, then arrange in a single layer on a baking sheet and freeze until firm. Transfer to a zip-top freezer bag or airtight container and freeze for up to two months. Don’t forget to label with the date so you’ll always know when to enjoy your batch of Grandma’s Famous Salmon Cakes.

Reheating

To revive that coveted crunch, reheat salmon cakes in a 350°F oven or air fryer for about 8-10 minutes until hot and crispy. The microwave works in a pinch but may soften the crust, so the oven is worth the extra effort to restore every bite to its original glory.

FAQs

Can I use fresh salmon instead of canned?

Absolutely! If you have leftover cooked salmon, simply flake it and substitute for canned. The result will be tender and even more flavorful, though slightly less traditional.

How do I keep my salmon cakes from falling apart?

Make sure to drain your salmon thoroughly and mix the ingredients well so the breadcrumbs and eggs can bind everything together. If your mixture feels too wet, add a bit more breadcrumbs until it easily forms into patties.

What sauce pairs best with Grandma’s Famous Salmon Cakes?

A classic tartar sauce is always a hit, but you can also try remoulade, lemon dill aioli, or even a dollop of Greek yogurt mixed with chopped herbs for a lighter option.

Can I make these salmon cakes gluten-free?

Very easily! Swap out the breadcrumbs for gluten-free breadcrumbs or even crushed gluten-free crackers. Just monitor texture and add more or less as needed to hold the cakes together.

Are Grandma’s Famous Salmon Cakes kid-friendly?

Kids love these mild, savory salmon cakes—especially with a little ketchup or ranch for dipping. You can even form the mixture into mini cakes to make them bite-sized and perfect for little hands.

Final Thoughts

There’s something magical about a handed-down recipe like Grandma’s Famous Salmon Cakes. Every crispy bite feels like a hug from the past and a moment of joy in the present. Whether you’re serving a special family meal or just want something delicious and satisfying on a busy weeknight, I hope you’ll give these salmon cakes a try. They might become a new tradition in your own home—just as they have in mine.

Grandma’s Famous Salmon Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 26 reviews

Author: admin
Total Time: 30 minutes
Yield: 8 salmon cakes (4 servings) 1x
Diet: Non-Vegetarian

Print Recipe

Description

Grandma’s Famous Salmon Cakes are a beloved family recipe that combines tender pink salmon with flavorful seasonings, shaped into delectable patties and pan-fried to golden perfection. These crispy-on-the-outside, moist-on-the-inside salmon cakes are a delightful main course that pairs well with tangy tartar sauce or a refreshing salad.

Ingredients

Scale

Canned Pink Salmon

2 cans (14.75 oz each) pink salmon, drained and flaked

Breadcrumbs Mixture

1/2 cup breadcrumbs
1/4 cup finely diced onion
1/4 cup finely diced celery
2 large eggs, lightly beaten
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped

For Frying

2 tbsp vegetable oil for frying

Cook Mode Prevent your screen from going dark

Instructions

Combine Ingredients: In a large mixing bowl, mix salmon, breadcrumbs, onion, celery, eggs, mayonnaise, Dijon mustard, lemon juice, salt, pepper, and parsley.
Shape Patties: Form the mixture into 8 patties.
Heat Oil: Heat vegetable oil in a skillet over medium heat.
Cook Patties: Fry patties in batches for 3–4 minutes per side until golden brown and cooked through.
Drain and Serve: Transfer to a paper towel–lined plate to drain. Serve hot with tartar sauce, lemon wedges, or atop a salad.