Salmon Cakes by Melt® Buttery Spread
Prep - Cook - Additional - Ready In -
Servings 12 salmon patties Calories 589.7

Delicious salmon cakes seasoned with Old Bay are gently pan fried until golden brown.

Recipe Ingredients

  • ½ cup white wine
  • 3 tablespoons Old Bay seasoning, divided
  • 1 tablespoon kosher salt
  • 1 (1 pound) boneless salmon fillet
  • 1 teaspoon kosher salt
  • 1 ½ cups dried bread crumbs
  • 3 tablespoons Melt® Organic Buttery Spread
  • 4 scallions, finely chopped
  • 1 small yellow onion, finely chopped
  • 2 eggs, beaten
  • Juice of 1 lemon
  • Canola oil for frying

Cooking Directions

  1. 1 Combine 4 cups water, wine, 2 tbsp. Old Bay, and 1 tbsp. salt in a 10" skillet. Bring to a boil over high heat.
  2. 2 Add salmon skin side down, turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes.
  3. 3 Using a metal spatula, transfer salmon to a plate skin side up and let cool. (The salmon should still be rare in the middle.)
  4. 4 Peel off and discard salmon skin. Break salmon into small pieces and places pieces in a large bowl.
  5. 5 Add the remaining Old Bay and salt along with the bread crumbs, Melt®, scallions, onions, eggs, and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour.
  6. 6 Spoon some of the salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. Unmold and press gently with your hand to form a 2"-wide patty; transfer patty to a parchment paper-lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight.
  7. 7 Add oil to a 12" cast-iron skillet until it reaches a depth of 1/2". Heat over medium-high heat until oil registers 325 degrees on a deep-fry thermometer. Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes.
  8. 8 Transfer cakes to a paper towel-lined plate and repeat with remaining patties.

Nutrition Facts

  • Calories 589.7
  • Carbohydrate 34.3 g
  • Cholesterol 143.4 mg
  • Fat 32.4 g
  • Fiber 3.6 g
  • Protein 33.6 g
  • Saturated Fat 6.4 g
  • Sodium 3592.6 mg
  • Sugar 4.2 g


  1. Delicious!! Full of flavour. I pan-fried with a few tablespoons of olive oil to be healthier and they turned out great!
  2. I thought these had a good flavor. The salmon flavor is very prominent instead of the fillers. I only had 2 issues. One they were extremely salty. I used leftover salmon from a recipe that had soy sauce in the marinade. I probably should have reduced the salt. I used panko bread crumbs and am - Read more ...
  3. This is an excellent recipe. I used leftover grilled salmon so there was no need to boil it. I used buttery saltines instead of breadcrumbs and real butter. I served them with tartar and remoulade sauces.
  4. These were so DELICIOUS! Used leftover salmon so I didn't use the white wine. Only other change was I added Worcestershire sauce! I will definitely make this again my Husband loved it & he's not much of a fish eater!:)
  5. I made these for dinner last night and they were great. I substituted butter for the Melt stuff (I don't think they sell it here) but stuck to the recipe otherwise. My wife does not like fish but she liked these. Her friend who ate a couple of them raved about them. I'll be doing - Read more ...
  6. OMG - these were STUPENDOUS! I modified the recipe a bit (out of convenience): didn't have Old Bay spice so I used cajun seasoning instead; I subbed red onions for the scallions and yellow onions and I added chopped red peppers. I melted butter then forgot to add it but didn't miss it at all! - Read more ...
  7. My husband's comment when tasting"these are nice you should make these again" really about sums up my opinion too. Easy to make although I used sage and onion stuffing mix instead of the bread crumbs. I will make these again nice with a salad for a light summer meal.
  8. This is a very good basic recipe. I used some leftover baked salmon mayonnaise instead of the buttery spread and panko instead of bread crumbs but followed the rest of the recipe. My husband and I both thought it was very good and he ask that I make it again soon.
  9. I did not use the wine in the poaching process but I did add Dijon Mustard to the mixture before frying. I also used a mixture of panko and bread crumbs I forgot that panko browns faster. I would not suggest using Panko. Very good recipe!!!! I made home remoulade sauce mentioned in Salmon Croquttes - Read more ...