Domesticated Sundays

Salmon Cakes

Super Simple Salmon Cakes

  1. First thought that comes to mind: Salmon…. Could this be the new chicken of the sea?
  2. Great for: Fast last minute appetizers. Canned salmon and panko are great items to have on hand in your pantry.
  3. Inspiration: Adapted from Food Network Paula Dean Recipe.
  4. Tips & Tricks: After forming the patties, if you have time throw them in the fridge for 20 minutes. The cold will help form the patties.
  5. Pairs well with: A spring mix salad dressed with champagne vinaigrette

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2 cans of salmon

1 egg

1 tablespoon of chopped green onion

1 tablespoon of chopped chives

1 tablespoon of mustard

½ cup of Panko (Japanese bread crumbs)


Olive oil or canola oil for frying


3 tablespoon of mayonnaise (you can substitute with crème fraiche)

1 tablespoon of relish

1/2 tablespoon of lemon juice

Pinch of chopped chives





  1. Combine the salmon, egg, breadcrumbs, green onions, chives, mustard in a large bowl. Stir gently.
  2. At this time, if you want to taste test your mixture, place a tiny piece of the salmon mixture in a hot pan. Cook thoroughly and taste. Adjust the mixture for salt and pepper if necessary.
  3. Form patties.
  4. Heat up a pan with a little bit of oil, just so it coats the pan.
  5. Fry the patties on medium high heat for 2 minutes each side.
  6. To make the sauce, combine the mayonnaise, relish, chives, and lemon juice together. Season with salt and pepper to taste. Add additional lemon juice if desired.
  7. Top the salmon cakes with the relish sauce and serve.


This entry was published on March 15, 2015 at 11:07 am. It’s filed under Uncategorized and tagged , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

4 thoughts on “Salmon Cakes

  1. I always loved my mother’s salmon patties (as we called them). Those look like such a wonderful grown-up version!


  2. delyn on said:



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