Salmon Cakes Recipe

| April 7, 2010 | 12 Comments


Canned meats totally and utterly freak me out. Seriously, they do. My husband happily enjoys canned tuna and chicken, but I cringe at the site of the stuff. However, when I saw a food magazine that I like tout the wonderful ease of using canned salmon, I was intrigued and bought a can. Naturally, it sat in my cupboard for months … completely unused.

Then, a week or so ago, I saw a post on The Perfect Pantry about Lydia’s Salmon Croquettes and I was totally intrigued all over again.

When I developed this recipe, I decided to make it devoid of breadcrumbs, betting that the egg would be enough of a binder — it was. The sweet red pepper bits and garlic make this a really dreamy combination.

From Will’s cleaned plate and Paige’s devouring, I would say this was a big SCORE!

Honestly, the portion size here isn’t huge — but with a big salad or maybe some rice and veggies, it’s just perfect for a light spring or summer dinner. Another good one to try? My Tuna Cakes. They won’t disappoint.

Salmon Cakes Recipe
Prep time
Cook time
Total time
Serves: serves 4
  • 2 7.5-oz cans salmon, drained, flaked and picked over to remove any large pieces of bone
  • 2 eggs, beaten
  • 2 cloves garlic, minced
  • zest of 1 lemon
  • ¼ cup finely chopped red bell pepper
  • 1 tsp black pepper
  • sea salt
  • 2-3 tbsp olive oil
  1. Combine the salmon, eggs, garlic, lemon zest, red bell pepper, pepper and salt in a bowl. Stir well.
  2. Heat the olive in a large skillet over medium heat.
  3. Divide the salmon mixture into eight equal portions. Gently pat each portion into a patty and drop into the skillet.
  4. Cook for 4-5 minutes per side, until cooked through. Patties will be browned nicely.
To serve: There are so many ways you can serve these patties. I like them on a big salad with tomatoes, cucumbers and feta (as pictured), but you could also serve them on a bed of rice with stir-fried veggies. Or, serve these as an appetizer with tartar sauce for dipping.


Category: Budget Eating, Feeding Kids, Recipes, salad, Seafood

About the Author ()

Sarah Walker Caron is a writer, editor and recipe developer who loves to create delicious recipes the whole family can enjoy together. Her work has appeared in countless publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Maine with her two food-loving kids.

Comments (12)

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  1. Tuna Cakes Recipe | Sarah’s Cucina Bella :: Family Food | May 20, 2010
  1. Flyingroo says:

    I agree with leaving out the breadcrumbs from the recipe, this way it’s South Beach Diet and diabetic friendly – wonderful.

    Thanks for the recipe, I make something similar but never crossed my mind to add bell peppers – great addition for both taste and color.

  2. My grandmother used to make her (delicious) croquettes with canned salmon or canned tuna. I always thought they were the perfect lunch, and I still do.
    .-= Lydia (The Perfect Pantry)´s last blog ..Miso, a Pantry Special (Recipe: ginger-maple-miso salad dressing) =-.

  3. Valen says:

    These look great! My dad loves salmon and I’m a vegetarian so when I cook a dish with meat for the family I prefer it to be already cooked, so this is perfect!
    .-= Valen´s last blog ..Pound Cake =-.

  4. patsy says:

    I love salmon cakes, and your recipe looks like a nice update to what I’ve seen before.
    .-= patsy´s last blog ..Weekly Tasty Tidbits =-.

  5. Donna says:

    Salmon cakes are a comfort food for me – my grandpa made them for us kids with crushed saltine crackers. Yours looks like a great update!
    .-= Donna´s last blog ..Meatless Monday: A Culinary Breakthrough – Low-Maintenance Risotto with Asparagus, Parmesan and Lemon =-.

  6. janie says:

    this is a fantastic quickie recipe. simple and satisfying. have you thought of replacing the black pepper with red? i tried this using Kampot red pepper which i found on a recent tour of Cambodia. it has a unique fragrant, aromatic quality to it which lifts any dish. it compliments fish particularly well without overwhelming the delicate flavours.

  7. This sounds really good. Salmon patties have always been a favorite of mine. I like the addition of lemon zest and red pepper.
    .-= The Teacher Cooks´s last blog ..Ultimate Comfort Food – Tuna and Shells – another classroom activity =-.

  8. Michelle Yalch says:

    The flavor with these were PHENOMENAL!! I had to substitute green peppers for the red peppers, but still yummy! The family agreed this was a keeper dinner!

  9. Just wanted you to know that I posted your salmon cake recipe on my blog and linked to yours. I hope you approve. They are fabulous and yes I have made them three times!
    .-= The Teacher Cooks´s last blog ..Chocolate Pudding Pie and a Lesson Learned! =-.

  10. Amy says:

    These look so delicious! I’m from Alaska and sometimes get canned salmon from my family up there…definitely looks like a good way to use it!

    As for breadcrumbs/crunchiness: I like to use cornmeal to make foods crunchy. Sprinkle on a pan for homemade pizza crust, PANCAKES (seriously try it), roasted veggies… I bet sprinkling just a little cornmeal would give these salmon cakes a nice, subtle crunch.

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