Salmon Cakes

When life gives you excess salmon, make Salmon Cakes! It’s probably just a Pacific Northwest problem, but sometimes we cook too much salmon when friends come for dinner. This is one delicious option for the leftovers.

  • 2 to 3 cups cooked salmon, flaked, bones removed
  • 2 – 3 green onions, thinly sliced
  • ¼ cup dry bread crumbs
  • 3 tablespoons mayonnaise
  • 1 egg, beaten
  • 2 teaspoons prepared mustard
  • ½ teaspoon salt
  • Dash of pepper
  • 2 tablespoons butter
  • 2 tablespoons oil, I prefer avocado oil

In a medium bowl, combine the first 8 ingredients. Mix well.

Shape into small patties, about 2 inches wide and ½ inch thick.

Refrigerate for at least 30 minutes.

Place a large skillet over medium heat. Add the butter and oil, giving it time to get hot.

Place the cakes in the hot oil and cook for 6 to 8 minutes on each side, until they are brown and crispy on the outside, and hot on the inside. Serve immediately!

These can be served with tartar sauce.

Optional, 2 to 3 tablespoons of chopped fresh herbs can be added to the mix: parsley or dill would be tasty.

Idea: make them burger size, and serve on a bun.

Makes about 8 cakes – 4 servings.

Prep time: 30 minutes

Recipe by Jane Blaisdell, 2019.

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Author: madesimplybyjane

I have had a passion for cooking and eating healthy food for most of my life. My professional training includes a Bachelor of Science in Nutrition and Culinary Arts from Bastyr University, and a Bachelor of Arts in Home Economics and Secondary Education from Western Washington University. As a lifelong teacher of all ages, my focus is teaching people how to cook simple meals for their families. My belief is anyone, even children, can learn to prepare healthy, inexpensive, delicious meals for themselves and those they care for. I absolutely love to help unravel the mystery of bread making, combine whatever produce is on hand to prepare a delicious soup or stew, or create something new with whomever is interested in participating. As a former preschool teacher, I still enjoy playing in the kitchen with children. I am also an ovarian cancer survivor, and a team leader and fund raiser for a local organization funding ovarian cancer research. My home is in Lake Forest Park, Wa. where I live with my husband, Mark, and our cat, Gilbert. When not teaching, I like to garden, hike, kayak, and cook for friends and family.

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