Grandma's Famous Salmon Cakes Recipe

I just wanted to make a quick comment---I'm familiar with this recipe; it's identical in every way to my mother's EXCEPT my mom and I always add about a quarter cup of flour to the mixture to help it stick together. It works much better this way and you don't lose any flavor.

It sounds good but my mother made hers the same way but added crushed saltine crackers to help them stay together.

Like reviewer Grannycan states - this recipe is intended to be a purist version of a salmon cake; no frills and fillers. A naked version so to speak. But! As others cautioned (and I didn’t listen) 2 eggs might be too much. I think one egg will do. I also added a touch of Old Bay and a tsp of Worcestershire. While these were pretty wet to the touch, they fried up well and I actually liked them better than the second batch I did with a mix of panko and breadcrumbs! So Kudos to your grandmother Jess4UANDME! Served with Remoulade Sauce à la New Orleans from this site and wow! Overall, super easy and very good. Thank you!

I've made this one as described for a gluten-free buddy of mine, but I would definitely suggest a couple of tablespoons of bread crumbs otherwise to keep the cake together. I also typically add a teaspoon or so of kosher salt to the mix and I sprinkle some paprika onto the patties before I cook. I'd also recommend going easy on the onion, not for flavor but because unless the onion is diced very finely it's going to be tough to keep the patties together. Still, this is a very solid base recipe for salmon cakes. A good remoulade sauce makes this dish an absolute killer.

Don't discard the bones! There's good nutrition in them and they are so soft! I like that this recipe does not use unnecessary flour or bread crumbs (for gluten sensitive eaters) but I did add a little garlic powder and a teaspoon of dried dill weed for extra flavor. I squeeze a little lemon juice in there too.

I have made something similar for years and found cheaper pink salmon works better than sockeye and I add cracker crumbs or cornflake crumbs to bind the patties. DO NOTremove skin and bones just mash it all in. Very healthy and goes great it’s mashed potatoes, creamed corn and sliced tomatoes

I love that the recipe doesn't have a lot of fillers. I want to taste salmon and not a lot of other ingredients. I added some garlic but I add garlic to everything. My patties were moist and flavorful.

Added garlic added finely chopped carrots. 6 year old grandson wants me to make it for him, "every time I come to your house!". Made my day.

almost makes me want to slap my Grandma. ( not really)

I have found the real secret to making the best salmon cakes is to use FRESH (cooked) salmon!

This is a new favorite in my house.

I prefer my salmon patties. I use fresh boneless, skinless salmon filets (cost almost the same as a regular-sized can of red sockeye salmon). I chop the filets in the food processor, then (per each 12-16 oz of salmon) mix with 1/4 cup of plain bread crumbs, some very finely chopped onion, green and red sweet peppers (to taste) 1 teaspoon of mayo, one egg, then add salt and pepper (to taste). Once the patties are formed, I bread them on the outside with more plain bread crumbs (makes them nice and crisp), then fry them in a little bit of peanut oil and serve with creamed peas on top. Yummy!

The whole point of no fillers is--no fillers. That includes crushed crackers, corn flakes, bread crumbs, flour, etc...Why would you use milk for moisture instead of the salmon liquid? I would add Old Bay, or Cajun seasoning with a dash of Worcestershire. Happy eating!

First time making. Very good. I added Cajun and lemon pepper seasons.

Awesome for those on a gluten free diet. Using corn flakes (suggested) is good alternative adding crunch. Thanks !!!

I have mad these for many years and would modify this recipe as follows: Only use one egg per can of salmon. Also add 1/4-1/2 c of seasoned bread crumbs. I also add 1/4 t of dry mustard and a couple of dashes of Worcestershire sauce. Be sure not to turn the patties until they are very brown. Dont make them too big or they may fall apart. I prefer the Demmings red canned salmon. A bit more expensive, but, not as fishy tasting.