Salmon Cakes were on frequent rotation in my house while I was growing up. My Mom much preferred reading to cooking, so she’d bury her nose in a book until the last possible moment and then rush into the kitchen to throw the meal together before my Dad got home from work. She didn’t experiment much, but what she did cook was perfected through repetition. I recommend serving these with a crisp green salad and buttered potatoes.
If you have an aversion to canned salmon, I’m sure you could try making Salmon Cakes with fresh salmon, but I’m not sure that they’d be any better. And by canned salmon, I mean the salmon that comes in a tin when you buy it at the grocery store. My friend Steve (June’s husband) used to make a trip to Canada every year to fish for salmon and June would can it in glass jars – it was mouth-wateringly good. Now that was canned salmon! Now those were Salmon Cakes!
Salmon Cakes
Ingredients
- 1 can salmon well drained and flaked
- 1 cup onion finely diced
- 1/2 green bell pepper finely diced
- 1 cup sourdough bread crumbs
- 1 T half-and-half
- 2 large eggs lightly beaten
- 3 T mayo
- 1 t Worcestershire sauce
- 1/4 cup minced fresh parsley
- 1 T dill
Instructions
- Prep the ingredients and preheat the oven – Preheat the oven to 400 degrees. Soak the cup of sourdough bread crumbs in 1 T of half-and-half.
- Mix and form patties – In a large mixing bowl, combine flaked salmon, 1 cup diced onion, 1/2 diced green pepper, bread crumbs, beaten eggs, 3 T mayo, 1 t Worcestershire sauce, pepper, 1 T dill, and 1/4 cup fresh parsley. Season generously with salt and pepper to taste and stir to combine. Form into patties.
- Bake the patties – Bake the patties on a lined, rimmed baking sheet until browned, about 15-20 minutes, turning them half way through the cooking time.
Actually, these are quite a bit different from my Mother’s salmon cakes, but no less delicious. She would fry hers in a cast iron skillet, but for me, baking is better. An air fryer would be good too.