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Any new ideas for salmon cakes?

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Hubby has requested salmon cakes for dinner. Mine tend to have the consistency of hockey pucks and no pizazz...Anybody use something other than the standard breadcrumb, green onion, mayo, mustard method?


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  1. I think you could do this with salmon, but I have a new personal favorite... tuna/shrimp cakes. One can of tuna, a couple of cups thawed frozen cooked shrimp chopped fine, one egg yolk, white bread or roll crumbs (about a cup), 1 Tbs mayo. Mix, form into patties and saute over medium/medium high heat in a little oil, 3 minutes per side. Serve with lemon slices. We love it...had it last night in fact.

    1. Instead of the mayo and breadcrumbs, you could try substituting an egg and a leftover baked potato. After forming the cakes, roll them in some flour before frying. To add pizazz, try adding a few drops tabasco sauce, and perhaps a squirt of lemon juice.

      1. I always use fresh poached salmon, never the kind in the can...I also use Panko Bread Crumbs...In the mix, there is always chives and sauteed green and red peppers...The mustard is always creole, and I also add a bit of Tabasco...When made with fresh ingredients, salmon cakes are truly wonderful...I also serve them with either a homemade jalapeno tartar sauce or homemade remoulade sauce...Also, don't add too much of whatever kind of bread crumb you use...Always let them sit in the fridge to "set up" before you fry them....

        1. If you search this board for "salmon patties", you'll also turn up some threads with a variety of ideas

          1. Use left over mashed potatoes in the mix to bind the salmon -- about 1 cup potatoes to 16 oz of salmon. Instead of bread crumbs, roll in corn meal.

            1 Reply
            1. re: masha

              definitely mashed potatoes, maybe some chopped scallions in the mix, some chervil or tarragon and roll in matzah meal

            2. I bind mine with a little egg, a LOT of heavy cream, and season with S&P. Coat in bread crumbs, fry in pure butter, serve with nothing but lemon wedges. Heaven every time.

              1. Use fresh breadcrumbs instead of dried. Mix all of your seasonings together first before mixing in the salmon with a fork. I use an egg and a shot of Tabasco in my recipe. Use a light hand and don't pack the mixture down. Overworking it turns it into hockey pucks. After you form the patties, let them rest in the fridge for an hour or so before coating them with your choice of coatings.

                1. I made the devilled salmon cakes from Epicurious recently after good reviews here and they were quite tasty. You need less mayo and more breadcrumbs than it says to make them hold together. I added lemon zest and left out the corn (corn in a fish cake, yuck). http://www.epicurious.com/recipes/rec...

                  A friend raved about these and they are next on my list to make. http://www.bbcgoodfood.com/recipes/34...

                  As others have said, no matter what recipe you use, mix everything else first, fold salmon in gently, let chill to set up (I chill before forming patties and then again before cooking).