Grandma’s famous salmon cakes are a treasured recipe passed down through generations, loved for their crispy exterior and tender, flavourful inside. Made with simple pantry staples like canned salmon, breadcrumbs, onions, and seasonings, these cakes offer a delicious way to enjoy seafood without much effort. Golden brown and perfectly seasoned, they make a satisfying main dish that pairs wonderfully with salads, vegetables, or mashed potatoes.
Grandma’s Famous Salmon Cakes:
These salmon cakes reflect the heart of comfort food, bringing nostalgic flavours and homemade goodness to the table. Easy to prepare and versatile, they are perfect for weeknight dinners, quick lunches, or even as appetizers for family gatherings. Grandma’s recipe is proof that wholesome, budget-friendly ingredients can create meals that everyone remembers and requests again and again.
History of Famous salmon Cakes:
Salmon cakes, also known as salmon patties or croquettes, became popular in the early 20th century when canned salmon became widely available. Families embraced them as an affordable, protein-rich meal during times when fresh fish was less accessible. Passed down through home kitchens, recipes like Grandma’s have stood the test of time for their flavour and simplicity.
Grandma’s Famous Salmon Cakes
Ingredients
- 2 cans salmon (14 oz each, drained)
- 1 small onion, finely chopped
- ½ cup breadcrumbs
- 2 eggs, beaten
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 2 tbsp oil for frying
Instructions
- Drain salmon and remove any bones or skin.
- In a bowl, mix salmon, onion, breadcrumbs, eggs, mayo, mustard, lemon juice, and seasonings.
- Shape mixture into small patties.
- Heat oil in a skillet over medium heat.
- Fry patties for 3–4 minutes per side until golden brown.
- Serve warm with tartar sauce, lemon wedges, or a fresh salad.
Notes
- Use fresh salmon if preferred, but canned works well.
- Refrigerate mixture for 10 minutes before shaping for firmness.
- Panko breadcrumbs give extra crispiness.
- Leftovers taste great cold in sandwiches.
- Add fresh herbs like dill or parsley for more flavour.
Tips for Grandma’s Salmon Cakes:
- Don’t overcrowd the skillet; fry in batches.
- Serve with coleslaw or potato salad for a classic pairing.
- Add a pinch of Old Bay seasoning for a traditional touch.
- Use a cast-iron pan for even browning.
- Drizzle with lemon aioli for an elegant twist.
FAQ’s for Salmon Cakes:
Q:Can I bake salmon cakes instead of frying?
Yes, bake at 400°F for 15–18 minutes, flipping halfway.
Q:Can I freeze salmon cakes?
Yes, freeze uncooked patties for up to 3 months.
Q:What can I use instead of breadcrumbs?
Crushed crackers or oats make great substitutes.
Q:Do I have to remove the salmon bones?
Small bones soften and are edible, but you may remove them.
Q:What sauce pairs best with salmon cakes?
Tartar sauce, remoulade, or lemon dill sauce
Conclusion:
Grandma’s famous salmon cakes are a nostalgic comfort food that prove simple ingredients can create unforgettable flavours. Crispy, golden, and delicious, they’re perfect for any occasion. Whether served with sides or enjoyed on their own, this timeless recipe will always remain a family favourite.