Salmon Cakes

Salmon Cakes

Works well with cooked crab, trout, halibut or other cooked fish!


For the Cakes:


Prepping the Veggies:

To Make the Cakes:

  1. Flake the chilled salmon, crab or other fish into a large bowl.
  2. Add mayonnaise, Dijon mustard, eggs, and chilled vegetable mixture.
  3. Then get fishy and mix well!  Use your hands if so inclined.
  4. Add bread crumbs for binder, and mix into cake mixture.
  5. Shape patties to desired size. (Mine end up 3-4 inches wide, 3/4 to 1 inch thick.)
  6. Heat remaining 2 Tbsp each of butter and olive oil in large flying pan over medium heat.  (Cast iron is wonderful for even heat.)
  7. In batches, add salmon cakes and fry for 3-4 minutes on each side, until browned.  Don’t overcook!
  8. Drain on paper towels, and keep warm until ready to serve!
  9. Serve it up with a little tarter sauce, lemon juice, fresh dill, a couple of capers or whatever your favorite fish toppings are.  Enjoy!