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 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, skinned and boned
  • 1 to 2 tablespoons butter or margarine


  • 1. In a medium bowl, beat the eggs. Add cream, cornmeal, green onions, flour, baking powder, pepper and salt if desired. Flake salmon into bowl; blend gently. Melt butter in a skillet or griddle; drop salmon mixture by 1/3 cupfuls and fry over medium heat for 5 minutes per side or until lightly browned. Serve hot. Yield: 3-4 servings (six patties)

Nutritional Facts

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

Reviews for Salmon Cakes

Sort By :

Average Rating
Reviewed Jun. 12, 2017

"I really liked the way these salmon patties came out, but even though I used the mustard and some old bay seasoning, they were kind of bland. I will add more seasoning the next time. Great base recipe though!"

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