Recipe By JESS4UANDME
Rating
Published Apr 2nd
Prep 10m Cook 20m Additional - Ready In 30m
Servings 4 servings Calories 306.5

This is a recipe for my Grandmother’s famous salmon cakes. It is a family recipe that has been passed down through generations. Serve with macaroni and cheese or any other type of side dish.

Recipe Ingredients

  • 1 (14.75 ounce) can salmon, drained and flaked
  • 2 eggs, beaten
  • 1 small onion, diced
  • 1 teaspoon ground black pepper
  • 3 tablespoons vegetable oil

Cooking Directions

  1. 1 Pick through the salmon and remove any bones. In a mixing bowl, beat the eggs and add the diced onion, salmon and pepper. Mix thoroughly.
  2. 2 Shape into 2 ounce patties; about 7 or 8 patties. In a large skillet over medium heat, heat the oil. Fry each patty for 5 minutes on each side or until crispy and golden brown.

Nutrition Facts

  • Calories 306.5
  • Carbohydrate 2.3 g
  • Cholesterol 138.4 mg
  • Fat 20.3 g
  • Fiber 0.4 g
  • Protein 27.5 g
  • Saturated Fat 4 g
  • Sodium 407.5 mg
  • Sugar 1 g

Reviews

  1. I love most fish or seafood cakes and the simplicity of this recipe has made this one of my quick backup meals. I have not found that one needs to modify the recipe except for one step: refrigerate the cakes once shaped for 20-30 minutes. It will prevent the cakes from breaking up during cooking.
  2. This recipe provided an excellent framework. I did tweak the directions though. Instead of using 2 eggs, I just used 1. I then used 2 tablespoons of miracle whip, 1 cup of plain bread crumbs, and 1½ teas of Old Bay, the last two being what many others suggested. My husband tasted it and was - Read more ...
  3. When using canned salmon there is no need to remove the bones. They have a high nutritional value. Just crush them up with you fingers and they are undetectable in the finished product. Also, I shape them like fish sticks and bake them. The kids love them this way.
  4. I like this recipe much better than salmon cakes with bread crumbs. Tastes better and is low carb!! I minced the onion and used a medium sized onion. The patties held together very well. It may have helped that I put the mixture in the frig for about 30 minutes before I formed the patties. - Read more ...
  5. I'm on the Atkins Diet and this is a perfect meal for anyone who is doing the low-carb, high-protein thing. Therefore, adding flour is not an option, and in my opinion totally unnecessary. The mixture may seem a little loose at first but if the salmon is drained well and the mixture well-blended, they should - Read more ...
  6. This is an excellent basic recipe and I have made it several times, but may I suggest a couple of things: First, instead of using flour, try crushed corn flake cereal - use your own judgement as to the correct amount, but enough to thicken the mixture. You will have a crisp patty. Second, my - Read more ...
  7. I just wanted to make a quick comment---I'm familiar with this recipe; it's identical in every way to my mother's EXCEPT my mom and I always add about a quarter cup of flour to the mixture to help it stick together. It works much better this way and you don't lose any flavor.
  8. I'm a huge salmon fan and I thought this recipe was so easy and very tasty. I made one change...instead of frying in oil, I sprayed a baking pan heavily with Pam, placed the patties, which I rolled in a bit of bread crumbs, onto the baking pan, then sprayed each patty with Pam. I - Read more ...
  9. These are really good...especially if you like canned fish. I like to mince my onions rather than chop because I don't like "chunks" of onions in anything. The amount of ingredients are right on...they mold the salmon mixture together perfectly. I like to sprinkle garlic powder on mine...I do that with almost everything I prepare. - Read more ...

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