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
Scale
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.
