If you’re craving a dish that feels like a warm hug from the past, you’ve got to try Grandma’s Famous Salmon Cakes Recipe. These golden, crispy cakes are packed with tender flakes of salmon and a melody of simple, flavorful ingredients that come together to create something truly comforting and delicious. Perfect for a quick weeknight dinner or a special family gathering, this recipe brings together the perfect balance of textures and tastes that make every bite unforgettable.
Ingredients You’ll Need
The beauty of Grandma’s Famous Salmon Cakes Recipe lies in its straightforward, pantry-friendly ingredients. Each element plays an essential role, whether it’s adding moisture, binding the mixture, lending a fresh crunch, or building the savory flavor foundation.
- Pink salmon (1 can, 14.75 oz), drained and flaked: The star protein, rich in flavor and easy to use.
- Finely chopped onion (1/2 cup): Adds a mild sharpness and soft texture after cooking.
- Finely chopped green bell pepper (1/4 cup): Brings a subtle sweetness and vibrant color contrast.
- Large egg (1): Acts as a binder to hold everything together perfectly.
- Mayonnaise (1/4 cup): Adds creaminess and moisture to the cakes.
- Dijon mustard (1 teaspoon): Offers a gentle tang to brighten the flavor profile.
- Worcestershire sauce (1/2 teaspoon): Introduces a subtle depth and savory twist.
- Garlic powder (1/2 teaspoon): Infuses the mix with aromatic richness.
- Black pepper (1/4 teaspoon): A gentle kick to enhance the overall taste.
- Breadcrumbs (3/4 cup plus more for coating): Essential for structure and a satisfying crunch.
- Chopped fresh parsley (2 tablespoons, optional): Provides a burst of freshness and color.
- Oil for frying (2 tablespoons, vegetable or canola): Needed to get that crispy, golden exterior during cooking.
How to Make Grandma’s Famous Salmon Cakes Recipe
Step 1: Combine the Ingredients
Gather your flaked salmon, onion, green pepper, egg, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, black pepper, and breadcrumbs in a large mixing bowl. Stir everything thoroughly until you’ve created a consistent mixture. If the blend feels a little too wet to shape, sprinkle in extra breadcrumbs a spoonful at a time until it firms up nicely.
Step 2: Form the Patties
Using your hands, shape the mixture into 6 to 8 patties, each about half an inch thick. For an extra crispy crust, coat each patty lightly with additional breadcrumbs. This little step adds a wonderful texture that will make your salmon cakes stand out.
Step 3: Cook to Golden Perfection
Heat the oil in a skillet over medium heat—just enough to cover the bottom. Fry your salmon cakes for about 3 to 4 minutes on each side until they turn a gorgeous golden brown and feel firm to the touch. Once cooked, move them to a paper towel-lined plate to absorb any excess oil.
How to Serve Grandma’s Famous Salmon Cakes Recipe
Garnishes
Simple toppings can elevate these salmon cakes to the next level. Try serving them with a dollop of tartar sauce, a squeeze of fresh lemon, or a sprinkle of chopped herbs. These additions brighten the dish and add a lovely dimension of flavor.
Side Dishes
Salmon cakes pair beautifully with classic sides like a crisp green salad dressed in vinaigrette, roasted asparagus, or creamy coleslaw. The contrast of fresh and crunchy sides balances the richness of the cakes and makes for a well-rounded meal.
Creative Ways to Present
Feeling a bit adventurous? Serve these salmon cakes atop a bed of quinoa or mixed greens for a light lunch. Or, place them on toasted buns with lettuce, tomato, and your favorite sauce to create irresistible salmon sandwiches that the whole family will love.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place the salmon cakes in an airtight container and store them in the refrigerator for up to 3 days. This makes it easy to enjoy Grandma’s Famous Salmon Cakes Recipe even on busy days when time is short.
Freezing
To freeze, arrange the uncooked patties on a baking sheet lined with parchment and freeze them until solid. Then transfer to a freezer-safe bag or container and store for up to 2 months. When ready to enjoy, cook them straight from frozen, adding a couple of extra minutes to the frying time.
Reheating
Reheat leftover salmon cakes gently in a skillet over medium heat or pop them in the air fryer for a few minutes to bring back that crispiness. Avoid microwaving if you want to keep the texture just right.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! Fresh cooked salmon works wonderfully in this recipe. Just flake it finely and be mindful of moisture levels when mixing, adding breadcrumbs as necessary to maintain the right texture.
What can I substitute for mayonnaise?
If you prefer, you can swap mayonnaise with Greek yogurt or a light sour cream for a tangy twist. These substitutes still provide moisture and binding power to keep the cakes tender.
Is there a way to make these gluten-free?
Yes, try using gluten-free breadcrumbs or crushed gluten-free crackers. The texture might be slightly different, but the flavor will stay deliciously intact.
Can I bake the salmon cakes instead of frying?
Definitely! Baking at 400°F for about 15-20 minutes, flipping halfway through, will give you a healthier version. The edges won’t be quite as crispy as frying, but they’ll still taste amazing.
How do I keep the salmon cakes from falling apart?
Ensuring the right balance of ingredients, especially the breadcrumbs and egg, is key. If the mixture is too wet, adding a bit more breadcrumbs helps bind everything together. Also, handle the patties gently when flipping during cooking.
Final Thoughts
There’s something truly magical about Grandma’s Famous Salmon Cakes Recipe that makes you feel at home the moment they hit your plate. The simplicity of the ingredients combined with the delicious outcome proves that good food doesn’t need to be complicated. I encourage you to try this recipe and make it a familiar favorite in your kitchen—you might just find it becoming a beloved family tradition.
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Grandma’s Famous Salmon Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6–8 salmon cakes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Pescatarian
Description
Grandma’s Famous Salmon Cakes are a timeless American main course featuring flaky canned pink salmon mixed with fresh vegetables and spices, pan-fried to golden perfection. These easy-to-make salmon patties offer a crispy exterior and tender interior, perfect for a family dinner or a quick, satisfying meal served with tartar sauce, lemon wedges, or over a green salad.
Ingredients
Salmon Cakes
- 1 can (14.75 oz) pink salmon, drained and flaked
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper
- 1 large egg
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 3/4 cup breadcrumbs, plus more for coating
- 2 tablespoons chopped fresh parsley (optional)
- 2 tablespoons oil for frying (vegetable or canola)
Instructions
- Combine ingredients: In a large bowl, mix together the flaked salmon, finely chopped onion, chopped green bell pepper, egg, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, black pepper, and breadcrumbs until fully combined. If the mixture feels too wet, gradually add more breadcrumbs until the mixture holds together well.
- Form patties: Shape the mixture into 6 to 8 patties, each about 1/2 inch thick. For a crispier crust, lightly coat each patty with additional breadcrumbs.
- Heat oil: Heat the vegetable or canola oil in a skillet over medium heat until hot but not smoking.
- Fry patties: Carefully place the salmon cakes into the skillet and fry for 3 to 4 minutes per side, or until they develop a golden brown crust and are cooked through.
- Drain and serve: Transfer the cooked salmon cakes to a plate lined with paper towels to drain excess oil. Serve warm with tartar sauce, lemon wedges, or atop a fresh green salad.
Notes
- You can substitute fresh cooked salmon for canned salmon if preferred.
- For a Southern twist, add a dash of hot sauce or Old Bay seasoning to the mixture.
- Leftover salmon cakes reheat well in a skillet or air fryer to maintain their crispy texture.
