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Salmon Cakes

 Salmon Cakes
"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."
3-4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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).
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.

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Salmon Cakes (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.