Grandma’s Famous Salmon Cakes
A classic salmon cake recipe featuring canned salmon, breadcrumbs, and seasonings, pan-fried to golden perfection.
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.