Old Bay Salmon Cakes

Every time I make salmon cakes I ask myself why I don’t make them more often. Every single time.

I didn’t grow up eating salmon cakes, as a matter of fact I remember exactly the first time I made them for my husband (at the time fiance) and me. It was early in our relationship, and I remember how much I was enjoying cooking for someone other than myself. At the time I found a recipe on the side of some canned salmon, or maybe it was the Old Bay seasoning can.

My husband always says that salmon cakes remind him of his mom, she made them often for dinner while he was growing up. I love when food sparks memories of loved ones like that. I made these over the weekend and shared them with my in laws. I kind of threw this recipe together (making sure to use Old Bay – a Goodman family favorite), so I’m not sure how close to the original recipe for salmon patties my mother-in-law always used but I’m happy to report that everyone approved. :)

These made for great leftovers for lunch the next day.

Old Bay Salmon Cakes

Yield: 6-8 patties

An inexpensive and easy recipe that will be on your table in just minutes. Serve with crackers and a squeeze of lemon alongside a green salad for a light and refreshing meal.

Ingredients

  • 2 6oz cans wild salmon
  • 2 teaspoons Old Bay seasoning
  • 2 eggs
  • 2 tablespoons mayonnaise
  • 3/4 cup panko
  • 1 small green pepper, finely chopped
  • 2 tablespoons chopped fresh chives
  • light olive oil for frying

Instructions

  1. In a large bowl, gently combine all ingredients until mixed well. Form into 6-8 small patties.
  2. Heat a non stick pan over medium heat. Drizzle 2 tablespoons of oil in pan and spread around. Gently place each patty into hot pan and cook on first side for about 2-3 minutes or until golden brown. Carefully flip, and cook for an additional 3-4 minutes until second side is browned.
  3. Once cooked, set aside and sprinkle coarse salt over salmon cakes. Serve with a squeeze of lemon.
http://aggieskitchen.com/2012/10/03/old-bay-salmon-cakes/

 

   

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49 Responses to “Old Bay Salmon Cakes”

  1. leslie posted October 3, 2012 at 2:24 pm

    Ohhhhh, I have never made salmon cakes!!! these sound fab Aggie!

  2. Cassie posted October 3, 2012 at 2:31 pm

    I adore salmon cakes. These look perfect Aggie!

  3. Kiran @ KiranTarun.com posted October 3, 2012 at 2:53 pm

    Oh my, I LOVE seafood cakes!!

  4. Mal @ The Chic Geek posted October 3, 2012 at 3:26 pm

    yum! These sound amazing!

  5. Kristen posted October 3, 2012 at 3:45 pm

    I want these for dinner right now. I love salmon cakes!

  6. Melissa @ Live, Love, & Run posted October 3, 2012 at 3:45 pm

    Oh my goodness, these look delicious!!!! I may just have to make these this week/weekend!!!

    • Melissa @ Live, Love, & Run posted October 3, 2012 at 3:54 pm

      By the way, Old Bay? I grew up on the Eastern Shore of VA, and it’s a STAPLE there. ;)

  7. JulieD posted October 3, 2012 at 3:50 pm

    These look so yummy, Aggie!!! I wish I was your neighbor, seriously! :)

  8. Alyssa (Everyday Maven) posted October 3, 2012 at 5:16 pm

    I grew up eating “fish cakes” made with white fish and served on hot dog rolls. I think it was a regional thing (Philadelphia). These sound really good though and I am a sucker for anything with Old Bay!

  9. Denise @ Creative Kitchen posted October 3, 2012 at 5:51 pm

    Aggie,

    Oh wow…hadn’t thought of these in forever. We called them Salmon Patties where I grew up in NC. A dear old friend (a friend’s grandmother) used to make them for us. They were GOOD!!

    Thanks for the reminder, Aggie!!

  10. Amy (Savory Moments) posted October 3, 2012 at 8:56 pm

    Mmmm… these look so golden and delicious! I haven’t had one since I was a kid, so I think it’s time to give them another try!

  11. Heather @ Heather's Dish posted October 3, 2012 at 10:50 pm

    You had me at old bay – that stuff is incredible!!!

  12. marla posted October 4, 2012 at 9:25 am

    These salmon cakes sound great + I would make plenty for leftovers too!

  13. Jen @ Savory Simple posted October 4, 2012 at 9:47 am

    I love salmon cakes! This recipe looks wonderful.

  14. Minnie(@thelady8home) posted October 4, 2012 at 11:03 am

    Salmon cakes, they are sounding so delicious. Looks so so so yummy.

  15. Bree posted October 4, 2012 at 12:47 pm

    Looks like what I want for lunch right now-yum!

  16. Maya @ Mayaskitchen.ca posted October 4, 2012 at 2:32 pm

    Looking great! I can literally taste it through the screen…I wish!! :)
    I make something similar sometimes, but from tuna cans :) the kids love it as lunch for school the day after :)
    A+ :)

  17. Tracey @ cookingwithloveblog posted October 4, 2012 at 4:10 pm

    I love salmon cakes! The addition of the Old Bay sounds so good. Can’t wait to try this! :)

  18. Roxana | Roxana's Home Baking posted October 4, 2012 at 9:05 pm

    I love salmon cakes and so does hubby and just like you I ask myself why I don’t make them more often.
    thanks for the reminder and the delicious recipe

  19. Melanie @ Nutritious Eats posted October 4, 2012 at 11:30 pm

    They really are good and I say the same thing every time I make them (which is like once a year)! It’s a great way to get salmon into the diet.

  20. wendy posted October 5, 2012 at 2:54 pm

    I make these often. Don’t use mayonnaise though and I use crumbled saltines instead of Panko. Also finely dice celery and white onion and put that in. I also add dill weed to flavor. Salmon patties are great – and my grandchildren love them.

  21. patsy posted October 6, 2012 at 8:45 pm

    I grew up eating those as well… and made them for my family awhile ago. Now, I’m thinking I need to bring them back since everyone loved them and they were so tasty! I’m going to try adding Old Bay Seasoning to them, too!

  22. Sandi posted October 25, 2012 at 7:22 pm

    I made these this week and my husband, son and I all liked then a lot. They are easy to make and quick for a day that we all come home later then usual for dinner

  23. Jo posted November 6, 2012 at 7:01 pm

    Do you drain the water off of the salmon? What kind of green pepper? Hot, mild, or bell?

    • Aggies Kitchen posted November 6, 2012 at 7:19 pm

      my cans of salmon had very little water, so I did not need to drain. If it was watery like tuna, then yes I would. And I used a green bell pepper…but a red bell pepper would be fine, or you could always change it up and add a little heat with a jalapeno or cubanelle or poblano.

  24. JenObie posted November 30, 2012 at 4:44 pm

    Wow! Your salmon cakes are downright gorgeous! (great photography too) I’m liking the idea of using panko. My mom always used crushed saltines (in the days before panko), thus I robotically have done the same. So again, you’ve given me a simple change I want to try. That’s why I love to read recipes, even for so-called “familiar dishes.” A substitution for the “common” and/or adding a new ingredient to put a spin on the familiar.

    I’ve been experimenting with fish sauce after discovering the nuances it gives to curry. I want to try an Asian flavor salmon cake — your recipe would be a great takeoff place for that as well.

  25. Porky posted January 23, 2013 at 4:12 pm

    Haven’t had these in a long time. Here we normally used saltine crackers crushed, but thinking of crushing some Ritz as that is what we have on hand and it is snowing outside.. Has anyone tried this?? Everything is better when it sits on a Ritz??? OR not???

    • Aggies Kitchen posted January 23, 2013 at 7:16 pm

      Sure! I would think any cracker would make a great breadcrumb substitute in this recipe, sounds great!

  26. Linda posted April 30, 2013 at 5:33 pm

    I made these last night and I gotta say they were the best I ever made (and I’ve made a lot of salmon cakes).

  27. Beth Zilkie posted May 23, 2013 at 12:02 am

    WwI live in Canada and have never heard of Old Bay Seasoning, can you tell me what is in it so I can look for something comparable here.

  28. George Michael posted June 2, 2013 at 11:48 pm

    Beth, In Western Canada you can find Old Bay at Superstore (Loblaws) and Sobeys.

  29. Rosemary posted June 8, 2013 at 4:55 pm

    I made 1/2 recipe and used 170 grams drained canned sockeye salmon. I thought the mixture was too dry and had difficulty forming the cakes. Can someone please tell me what the equivalent of a 6 oz can of salmon is in grams. Does 6 oz refer to the weight of the can plus the undrained salmon? In Ontario where I live, both the net weight and the drained weight is listed – in grams. So I may have used too much drained salmon for half the recipe.

    • Aggies Kitchen posted June 9, 2013 at 1:08 pm

      Sorry these turned out too dry for you. If you make again I would suggest using less panko or breadcrumbs, or adding a little more mayo. According to a few places I googled, 170 grams = 6 oz. The can states Net Wt. 6oz.

  30. Kim posted June 18, 2013 at 11:44 am

    Made these last night. Delicious! The Old Bay was perfect with the salmon. I added some basil and thyme from my garden as well. Topped them with a greek yogurt/basil/red wine vinegar concoction. Will definitely make them again. This is a great recipe to experiment with ingredients.

  31. Monique posted September 5, 2013 at 12:51 pm

    Looks divine! I’ve only ever made salmon cakes with potatoes instead of bread crumbs. I usually follow Jamie Oliver’s recipe. But this look A LOT easier. Thanks!

  32. Angie posted November 19, 2013 at 11:36 am

    I love salmon cakes, I grew up eating them too like your husband did. My mom used to make them with a basic white sauce, with a little lemon in it. All I know is that they were delicious, but I think my mom made them because they were easy to make, nutritious and economical! I’ve even seen Paula Deen make them as well, and I thought it was so funny because her comment was also about feeding her family on a tight budget and she said “this and a nickel’s worth of grits, and you’ve got dinner on the table!” that’s pretty much how it went around our house too, so I totally related. My mom’s were pretty simple, I can’t wait to try your version with the Old Bay. Thanks!

  33. Michelle posted February 25, 2014 at 2:28 pm

    I made these for dinner tonight and we really liked them. I’ve made other recipes for these but these were so easy and good! One can add any spices, etc, to change the flavor, if desired. I think I might make them again with some homemade tartar sauce, or make mini ones to serve with toasted Hawaiian rolls for a salmon patty slider!

    • Aggies Kitchen posted February 25, 2014 at 3:25 pm

      what an awesome idea to serve as sliders! Thanks so much for the feedback, glad you enjoyed them!

  34. Kiki Brown posted February 26, 2014 at 10:33 pm

    Wonderful recipe! I dreamt of my grandma the other week and have been craving her salmon cakes since. I mentioned it to my husband who was excited about having a childhood treat himself. I had a fillet so I poached and flaked that rather than using canned salmon. They came out perfect. My 18 mo did not appreciate the add-ins. She’s a purist so next time I’ll just give her a regular piece cooked the way she likes it. However, my husband and 3 yo LOVED these! Thanks!

    • Aggies Kitchen posted March 1, 2014 at 10:00 am

      Thank you Kiki and thank you for stopping by! I would love to make salmon cakes with fresh salmon, I need to try that some time. And yay that your husband and 3yo loved them, that’s success :)

    • Jodi posted July 7, 2014 at 4:04 pm

      Do you mind telling me how much fresh salmon you used for this recipe? I’d like to try it-sounds delicious. Thanks!

      • Aggies Kitchen posted July 8, 2014 at 10:33 am

        Hi Jodi, I actually have never tried it with fresh salmon, but in this recipe I used two 6oz cans of wild salmon. You could probably use the same amount (12 oz) of cooked fresh salmon if you wanted to try it that way. Thanks!

  35. James Miller posted July 15, 2014 at 5:25 pm

    I made these with frozen salmon fillets (4 on the small side) that I baked and removed the dark “backbone” meat from, then flaked. I substituted diced shallots for chives (didn’t have any) and broiled on high for 5 minutes per side. I serve them with a lemon tartar sauce. OUTSTANDING! I can’t say that I recall ever having a better salmon cake…even in restaurants. So easy we have made it 3 times in the last couple of weeks!

  36. James Miller posted July 15, 2014 at 5:35 pm

    Forgot to add that I crush 3/4 cup of low salt ritz crackers to sub for the panko because I didn’t have any on hand the first time…my first try at this was so good that I am afraid to revert back to any of the original ingredients I subbed out!

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