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Salmon Cakes

Ingredients

  • 2 large 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

Directions

  • 1. In a small bowl, beat eggs. Stir in the cream, cornmeal, green onions, flour, baking powder, pepper and, if desired, salt. 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.

Nutrition Facts

2 patties: 451 calories, 25g fat (10g saturated fat), 267mg cholesterol, 694mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 39g protein.

Reviews

Average Rating:
  • Appy_Girl
    Jan 25, 2019
    Wonderful use for left over Salmon. I made mine small and served them as appetizers. They fried up beautifully . Crispy on the outside , creamy on the inside. VFE
  • gunslinger
    Jan 7, 2019
    As suggested by some other reviewers I added a little mustard for an added zip. They fried up golden brown and were delicious!
  • Marylu
    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!

  • ebramkamp
    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.

  • cimgraph
    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!

  • jbpar
    Dec 31, 1969

    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.

  • mondak66
    Dec 31, 1969

    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.

  • jcweis
    Dec 8, 2010

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

  • jcweis
    Dec 8, 2010

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

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