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
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.
Notes
- You can use fresh cooked salmon instead of canned.
- For a crispier texture, coat patties in additional breadcrumbs before frying.
- Leftovers can be reheated in the oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 salmon cakes
- Calories: 320
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 125 mg
