If you’re craving a dish that feels like a cozy hug from the past, Grandma’s Famous Salmon Cakes Recipe is exactly what you need. These salmon cakes are a delightful blend of tender, flaky salmon and fresh herbs, combined with just the right amount of tangy Dijon mustard and lemon juice to brighten every bite. Crispy on the outside and succulent on the inside, this recipe is straightforward yet packs a complex flavor that feels both nostalgic and fresh. Perfect for a quick weeknight dinner or a special weekend treat, these cakes always bring smiles to the table and warm memories with every forkful.
Ingredients You’ll Need
Gathering simple, fresh ingredients that pack a punch is the secret to making these salmon cakes truly shine. Each component plays its part in delivering just the right texture, zest, and color to the dish.
- Salmon (2 cans, 14.75 oz each): The star of the show, drained and flaked for that perfect tender base.
- Breadcrumbs (1/2 cup): Helping to bind the mixture and give the cakes a wonderful structure.
- Egg (1): Acts like glue, holding everything together while adding moisture.
- Mayonnaise (1/4 cup): Adds creaminess and a subtle tang to balance the flavors.
- Dijon mustard (1 tablespoon): Brings a gentle, sharp kick that brightens the overall taste.
- Lemon juice (1 tablespoon): Infuses a fresh, citrusy zing that cuts through the richness.
- Onion, finely chopped (1/4 cup): Offers a sweet, savory background note and a slight crunch.
- Parsley, chopped (1/4 cup): Provides a pop of color and herbaceous freshness.
- Salt and pepper to taste: Essential seasonings that bring all the flavors to life.
- Olive oil (2 tablespoons): For frying to golden perfection with a lovely crisp exterior.
How to Make Grandma’s Famous Salmon Cakes Recipe
Step 1: Combine Your Ingredients
Start by placing the flaked salmon in a large bowl. Then add the breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, chopped onion, parsley, salt, and pepper. Mix everything gently but thoroughly so that all ingredients meld together into a cohesive, flavorful mixture. This combination is key to those moist and tender salmon cakes you’re aiming for.
Step 2: Shape the Salmon Cakes
Once your mixture feels well incorporated, it’s time to form it into small, even patties. I like to make mine approximately the size of your palm, so they cook evenly and fit perfectly on your plate. This step is fun and almost therapeutic – trust me!
Step 3: Fry Until Golden Brown
Heat the olive oil in a skillet over medium heat. When the oil is hot but not smoking, carefully add your salmon cakes. Cook for about 3-4 minutes on each side or until they develop a golden, crispy crust. The sizzle you’ll hear as they cook is pure delight and a sign that you’re on the right track.
Step 4: Ready to Serve
Once your salmon cakes have a beautiful golden exterior, transfer them to a plate lined with paper towels to absorb any excess oil. These cakes are best enjoyed warm, fresh off the skillet, with your favorite lemon wedges or tartar sauce.
How to Serve Grandma’s Famous Salmon Cakes Recipe
Garnishes
A fresh squeeze of lemon juice right before serving adds a zesty brightness that complements the richness of the salmon cakes. You can also sprinkle extra chopped parsley for a burst of green freshness and inviting aroma. For a creamy touch, a dollop of tartar sauce or even a homemade dill aioli works wonders.
Side Dishes
Salmon cakes are wonderfully versatile, so they pair beautifully with a variety of sides. Crisp garden salads or coleslaw offer a refreshing crunch, while roasted vegetables bring a warm and earthy note. If you want something heartier, creamy mashed potatoes or buttery rice pilaf are delicious companions that soak up every bit of flavor.
Creative Ways to Present
Beyond the classic plate, try serving these salmon cakes atop mixed greens with avocado slices and a drizzle of vinaigrette for a light lunch option. For a casual gathering, pop them into slider buns with lettuce and a tangy sauce for irresistible mini sandwiches. No matter how you serve them, these cakes make an eye-catching and mouthwatering centerpiece.
Make Ahead and Storage
Storing Leftovers
If you happen to have some leftover salmon cakes (which is rare!), store them in an airtight container in the refrigerator. They will stay fresh for up to two days. Just be sure to cool them completely before sealing to preserve their texture and flavor.
Freezing
Grandma’s Famous Salmon Cakes Recipe freezes quite well. Place the uncooked shaped patties on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag or container. This way, you can have a batch ready to fry anytime you want, keeping well for up to one month.
Reheating
For reheating cooked salmon cakes, the best method is to warm them gently in a skillet over medium-low heat to restore their crispiness without drying out the inside. You can also use an oven set to 350°F (175°C) for about 10 minutes. Avoid microwaving, which can make them soggy.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! Fresh cooked or poached salmon can be flaked and used, but be sure it’s fully cooled and drained well before mixing so the texture stays firm and doesn’t become too wet.
What can I use instead of mayonnaise?
If you prefer to skip mayonnaise, Greek yogurt is a great substitute that adds creaminess and a slight tang with fewer calories. Just swap it in equal amounts.
How do I make these salmon cakes gluten-free?
Simply replace the breadcrumbs with gluten-free alternatives, like crushed gluten-free crackers or almond flour. This won’t compromise the taste or texture!
Can I bake the salmon cakes instead of frying?
Yes, to make a lighter version, bake the patties on a greased baking sheet at 400°F (200°C) for about 15 minutes, flipping halfway through until golden and cooked through.
What sauces pair well with Grandma’s Famous Salmon Cakes Recipe?
Tartar sauce is classic, but you can also try lemon garlic aioli, spicy remoulade, or a simple yogurt dill sauce. These add a flavorful boost that complements the cakes beautifully.
Final Thoughts
There’s nothing quite like the comforting, timeless taste of Grandma’s Famous Salmon Cakes Recipe to bring a touch of warmth and joy to your mealtime. Whether you’re looking for a quick dinner fix or a dish that sparks happy memories, these salmon cakes deliver every single time. So go ahead, gather those handful of simple ingredients, and treat yourself and your loved ones to this delightful family favorite—you’ll be glad you did!
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Grandma’s Famous Salmon Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
Grandma’s Famous Salmon Cakes are a quick and delicious meal featuring tender flaked salmon mixed with flavorful herbs and spices, formed into crispy golden patties and pan-fried to perfection. Perfect as a main dish or appetizer, these salmon cakes combine traditional ingredients for a comforting and satisfying seafood dish.
Ingredients
Salmon Cake Mixture
- 2 cans (14.75 oz each) salmon, drained and flaked
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup onion, finely chopped
- 1/4 cup parsley, chopped
- Salt and pepper to taste
For Frying
- 2 tablespoons olive oil
Instructions
- Prepare the mixture: In a large bowl, combine the flaked salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, finely chopped onion, parsley, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form patties: Shape the salmon mixture into small, evenly sized patties using your hands, ensuring they hold together well to prevent falling apart during frying.
- Heat the skillet: Warm the olive oil in a skillet over medium heat until hot but not smoking, preparing it to fry the salmon cakes.
- Fry the salmon cakes: Place the patties in the skillet, frying each side for 3 to 4 minutes until they develop a golden-brown crust and are heated through.
- Serve: Remove the salmon cakes from the skillet and serve immediately with a squeeze of fresh lemon or your favorite tartar sauce for added flavor.
Notes
- Use canned salmon with bones for added calcium, or remove bones if preferred.
- For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs.
- Can be served as an appetizer or main course with side salads or vegetables.
- To keep salmon cakes warm, place them on a baking sheet in a 200°F oven while you fry the rest.
- Leftover salmon cakes can be refrigerated for up to 2 days and reheated in a skillet or oven.
