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Jun 3, 2010 11:49 PM

Help!!! Canned Salmon Cakes

OK, the spouse has a sudden craving for salmon cakes (my mom used to make them, they weren't awful, but not a favorite of mine, either).

I have canned salmon (it's pink, not red). I have bread crumbs, eggs, fresh dill, and the usual pantry array of condiments and seasonings. I also have the fixings to make tsatsiki (sp?) -- Greek yogurt, fresh herbs and cucumber.

What I don't have is a decent recipe. I've never made these things before. All I know is that I don't want one made with mashed potatoes, (bland).

Anyone have any suggestions?

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  1. I have a great recipe for you that will fit almost all of your needs however it has potatoes in it (but it's far from bland). I've made it several times and it's always good!

    1. Here's a recipe from poster jfood, no potatoes. I haven't tried it specifically, but I make a similar version without the celery or yellow pepper (red bell pepper would add some nice color and flavor) and his recipe appears to have all the right ingredients:

      Fresh chopped dill, subbed for the parsley and since you have it, would be a nice addition.

      I forgot to mention lightly breading them in panko after forming into patties, for extra crunch when frying.

      1. I make them all the time, no potato - I don't have exact measurements though:
        salmon, bread crumbs or crushed crackers, dill, lemon juice, capers, red onion (diced) s&p and lil horshradish or cayenne for some zip - then an egg or two to bind. My mom always made loafs - I lately have been putting them in mini muffin tins - making many so that I can freeze some for quick lunches during the week. A nice lemon/dill aoili drizzled over - yum!

        1 Reply
        1. re: lexpatti

          i don't have a recipe either, but we make them with canned salmon or tuna all the time. maybe two cans of salmon (the size that tuna usually comes in? the bigger size, not the tiny cans? but not those tall cans - the flat ones), blend with MAYO (important, makes them very moist), maybe chopped onion but i would saute the onion first, packaged bread crumbs that i herb-up myself (dill, oregano, rosemary, maybe a combo), an egg or two. spoonfuls get patted into a pan with a bit of EV olive oil, fried til crispy and golden. sometimes make a cooked salsa of onions and chopped tomatoes to go with. i like them alone, tho, with lemon slices.

        2. Here's a suggestion. Quantities are approximate.

          ⅓ cup finely chopped bell pepper
          ¼ cup finely chopped celery
          ¼ cup mayonnaise
          1 tablespoon freshly-squeezed lemon juice
          ⅛ teaspoon minced lemon rind
          ¼ cup flat-leaf parsley
          ½ tsp garlic powder
          1 ½ tsp Old Bay Seasoning
          ½ tbsp hot sauce
          2 6oz cans salmon
          1 cup seasoned bread crumbs
          1 egg
          Salt to taste
          Pepper to taste

          Preheat oven to 350º.
          Combine bell pepper, celery, parsley, lemon rind, lemon juice, mayonnaise, Old Bay, hot sauce, salt and pepper.
          Mix in salmon, egg, and ½ cup breadcrumbs.
          Roll mixture into balls.
          Roll balls into remaining breadcrumb.
          Flatten into cakes.
          Spray 8x8 inch oven-safe pan with cooking spray.
          Arrange cakes in pan.
          Bake cakes for 10 to15 minutes until cakes begin to brown.
          Broil for 10 to 15 minutes until tops of cakes are golden brown.