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Salmon Cakes Recipe
Salmon Cakes Recipe photo by Taste of Home

Salmon Cakes Recipe

Publisher Photo
"SINCE pinto beans and mashed potatoes were our usual daily fare, salmon was a special treat on Sundays. We ate these cakes fast as Mama could fry them—she couldn't get them off the griddle fast enough."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:3-4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 3-4 servings

Ingredients

  • 2 eggs
  • 1/4 cup heavy whipping cream
  • 1/4 cup cornmeal
  • 2 tablespoons sliced green onions
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • Pinch pepper
  • 1/2 teaspoon salt, optional
  • 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
  • 1 to 2 tablespoons butter

Nutritional Facts

1 serving (2 each) equals 320 calories, 19 g fat (8 g saturated fat), 180 mg cholesterol, 654 mg sodium, 11 g carbohydrate, 1 g fiber, 26 g protein.

Directions

  1. In a small bowl, beat eggs. Stir in the cream, cornmeal, green onions, flour, baking powder, pepper and salt if desired. Flake salmon into bowl; blend gently.
  2. Melt butter in a large nonstick skillet or griddle over medium heat. Drop salmon mixture by 1/3 cupfuls into butter. Fry in batches for 5 minutes on each side or until lightly browned. Serve warm. Yield: 3-4 servings (six patties).
Originally published as Salmon Cakes in Reminisce Extra October 1994, p47

Nutritional Facts

1 serving (2 each) equals 320 calories, 19 g fat (8 g saturated fat), 180 mg cholesterol, 654 mg sodium, 11 g carbohydrate, 1 g fiber, 26 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Salmon Cakes

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 1, 2014

These salmon cakes were wonderful! I, like another reviewer added a little mustard. I have always used crushed crackers, but the cornmeal and the whipping cream was a nice change and I will always make them this way from now on. I think flaking the salmon and just gently folding it in last and then scooping them up with a measuring cup makes them much looser and moister than shaping them in my hands. I have also always left the bones in when using canned salmon, they are soft and add a nice bit of crunch.

MY REVIEW
Reviewed Feb. 8, 2014

I have made these several times....only change I made was to add some mustard. Family loves these salmon cakes. Very good and easy and quick to make.

MY REVIEW
Reviewed Jan. 11, 2011

this is the best salmon cake receipt I have tried. I would recommend this to anyone

MY REVIEW
Reviewed Dec. 8, 2010

best salmon cake receipe I have ever had, would recommend to anyone

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