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 a can of 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 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.
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
- In a large bowl, gently combine all ingredients until mixed well. Form into 6-8 small patties.
- 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.
- Once cooked, set aside and sprinkle coarse salt over salmon cakes. Serve with a squeeze of lemon.
{ 29 comments… read them below or add one }
Ohhhhh, I have never made salmon cakes!!! these sound fab Aggie!
I adore salmon cakes. These look perfect Aggie!
Oh my, I LOVE seafood cakes!!
yum! These sound amazing!
I want these for dinner right now. I love salmon cakes!
Oh my goodness, these look delicious!!!! I may just have to make these this week/weekend!!!
By the way, Old Bay? I grew up on the Eastern Shore of VA, and it’s a STAPLE there.
These look so yummy, Aggie!!! I wish I was your neighbor, seriously!
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!
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!!
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!
You had me at old bay – that stuff is incredible!!!
These salmon cakes sound great + I would make plenty for leftovers too!
I love salmon cakes! This recipe looks wonderful.
Salmon cakes, they are sounding so delicious. Looks so so so yummy.
Looks like what I want for lunch right now-yum!
Looking great! I can literally taste it through the screen…I wish!!
the kids love it as lunch for school the day after 
I make something similar sometimes, but from tuna cans
A+
I love salmon cakes! The addition of the Old Bay sounds so good. Can’t wait to try this!
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
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.
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.
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!
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
Do you drain the water off of the salmon? What kind of green pepper? Hot, mild, or bell?
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.
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.
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???
Sure! I would think any cracker would make a great breadcrumb substitute in this recipe, sounds great!
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).
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