Salmon Cakes

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We like to have fish at least once a week in our home. As you may well know we love tuna, and a couple of times a month we get some tilapia as well. And lately I have stocked up my pantry with canned salmon. We made festive salmon cakes last December, which were fantastic and got a lot of positive feedback, so I thought it would be fun to try and make another simpler recipes for those times when we are in more of a rush.

Salmon cakes

I love how they turned out, crispy, spicy and moist. Everybody liked them, kids included, now I have to bookmark my own recipe and make them often!

Here they are:

Salmon Cakes

Makes 15 medallion size cakes

  • 1 can (14.75 oz – 418 gr) Bumblebee pink salmon
  • 2 eggs
  • 1 teaspoon crushed red peppers
  • 2 teaspoon of garlic-herb blended spice
  • 1/3 cup of crushed oyster crackers

Mix all the ingredients until well blended. Heat oil in a deep pan over high heat. Using your hands, form small medallion size patties. When oil is ready, carefully slip one patty in at a time. I used a pot that fit three at a time. Don’t take your eyes off them, they will cook very quickly, maybe 2-3 minutes per side. Check for a golden finish and turn them over. When ready put them on a paper towel to absorb extra oil then serve immediately.

Salmon cakes,

We prepared a salad, made a carrot-squash soup and had a delicious dinner.

Buen provecho!



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