Back to Salmon Cakes

Print Options


Card Sizes

Salmon Cakes Recipe

Salmon Cakes Recipe

"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. YIELD:3-4 servings


  • 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


  • 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).

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.

Reviews for Salmon Cakes

Sort By :
Reviewed Mar. 27, 2016

"Cleaning out my pantry I found a can of salmon I needed to use. I found this recipe, read the reviews and based on what I read I decided to try it. I did add a bit of mustard as some cooks suggested. They were delicious! Very fast and tasty. I had dinner on the table in no time flat."

Reviewed Sep. 3, 2014

"I tried this recipe and really like it. The salmon cakes are tender and fluffy. It's the "go to" recipe for salmon cakes now!"

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."

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."

Reviewed Jan. 11, 2011

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

Reviewed Dec. 8, 2010

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

Loading Image

Wine Pairings

Light-Bodied White Wine

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