Grandma’s Famous Salmon Cakes Recipe
If there’s one family recipe I find myself reaching for time after time, it’s Grandma’s Famous Salmon Cakes. These golden, flavor-packed patties are the ultimate comfort food—crispy outside, tender and flaky inside, and bursting with savory notes from fresh herbs, zesty Dijon, and a little lemon brightness. Whether you grew up with a version of this classic or you’re new to the joys of simple, homey seafood dishes, this crowd-pleaser brings generations together around the table, forkful after forkful.
Ingredients You’ll Need
What I love most about Grandma’s Famous Salmon Cakes is how a few humble pantry staples transform into something truly memorable. Each ingredient works its own magic—either binding everything together, seasoning the mix just right, or adding a pop of color and crunch.
- Wild-caught canned salmon (14.75 ounces): The heart of the recipe; wild salmon gives richer flavor and soft texture—don’t shy away from the skin and bones.
- Bread crumbs or crushed saltine crackers (1/2 cup): Acts as a binder, giving the cakes just the right crispness and helping them hold their shape.
- Finely chopped onion (1/4 cup): Adds sweet-savory bite and welcome moisture.
- Finely chopped celery, optional (1/4 cup): Lends a gentle crunch and a whisper of freshness; skip if you prefer smoother cakes.
- Large eggs (2): Essential for binding—eggs bring everything together so the patties don’t fall apart.
- Mayonnaise (2 tablespoons): Adds rich creaminess and helps lock in moisture.
- Dijon mustard (1 tablespoon): Offers tangy zip that brightens all those savory layers.
- Fresh lemon juice (1 tablespoon): Gives an irresistible citrusy lift to cut the richness.
- Old Bay seasoning or paprika (1/2 teaspoon): Infuses gentle heat and classic seafood seasoning.
- Black pepper (1/4 teaspoon): Just enough to complement the other flavors without overpowering them.
- Chopped fresh parsley, optional (2 tablespoons): Scatters in color and herbal notes—fresh and vibrant.
- Oil or butter for frying (2 tablespoons): Ensures a crisp, deeply golden crust on each salmon cake.
How to Make Grandma’s Famous Salmon Cakes
Step 1: Combine All the Ingredients
Start by grabbing your largest mixing bowl, because this is where the magic begins! Add the flaked salmon, bread crumbs (or crackers), chopped onion, celery, eggs, mayonnaise, Dijon mustard, lemon juice, Old Bay or paprika, fresh parsley if you’re using it, and a dash of black pepper. Don’t be afraid to use your hands alongside a sturdy spoon—make sure everything gets thoroughly blended so each salmon cake will have the right balance of flavor and a tender, cohesive texture.
Step 2: Shape Your Salmon Patties
Once the mixture has come together, it’s time to shape it into classic salmon cakes. Scoop out enough to form 6 to 8 evenly-sized patties, pressing firmly but gently so they stick together. If your kitchen feels warm or the mixture seems loose, slide the shaped patties into the fridge for about 20 minutes—this step helps them firm up, making frying a breeze. Grandma’s Famous Salmon Cakes hold their shape beautifully as long as they’re pressed together lovingly!
Step 3: Fry to Golden Perfection
Warm your favorite skillet over medium heat and swirl in the oil or butter; both bring that irresistible crispness, but butter adds a hint of extra flavor. Carefully lay the patties in the hot pan, allowing them to sizzle undisturbed for 3 to 4 minutes per side. A good sign they’re ready to flip is a deeply golden edge peeking out. Fry in batches if needed and resist pressing the patties down—they’ll turn out perfectly crisp and never greasy.
Step 4: Drain and Serve
When the outsides are golden and crisp, transfer the cakes onto a paper towel-lined plate. This quick drain keeps them light and ensures that fabulous crunch. Grandma’s Famous Salmon Cakes are at their absolute best served piping hot, but they’re also absolutely delicious at room temperature for picnics or light lunches.
How to Serve Grandma’s Famous Salmon Cakes
Garnishes
Salmon cakes love a final flourish! I like to sprinkle a handful of chopped fresh parsley or dill for color and a bright, herbal spark. Lemon wedges bring a pop of acidity—squeeze just before biting in. And for dipping, nothing beats tangy homemade tartar sauce or even a swirl of Greek yogurt mixed with fresh herbs.
Side Dishes
Grandma’s Famous Salmon Cakes play well with a variety of sides. Try a classic pairing like coleslaw or potato salad for a retro feel, or lighten things up with a pile of fresh greens dressed in simple vinaigrette. Steamed green beans or buttered peas are equally charming, rounding out your plate with a burst of green.
Creative Ways to Present
Feeling playful? Layer them atop a crisp salad for a hearty lunch, tuck one between a soft bun for a next-level salmon burger, or break them up into flaky bits to pile over grains and roasted veggies for a modern grain bowl. These patties are endlessly versatile, making Grandma’s Famous Salmon Cakes a fun base for all kinds of creative meals.
Make Ahead and Storage
Storing Leftovers
Any leftover salmon cakes will stay delicious for up to 3 days in the fridge—just let them cool completely before transferring to an airtight container. Lay a piece of parchment between layers to prevent sticking and preserve that lovely crust.
Freezing
If you’d like to prep ahead, Grandma’s Famous Salmon Cakes freeze beautifully before or after cooking. Arrange them in a single layer on a lined tray, freeze until firm, then transfer to a zip-top bag. Label and date; they’ll keep for up to 2 months. Thaw in the fridge overnight before reheating or cooking.
Reheating
To bring salmon cakes back to their just-made glory, set them on a baking sheet in a 350°F oven for 10 minutes, or until heated through and crisp. A quick blast in a hot skillet with a touch of oil will also do the trick—avoid the microwave if you want to keep that crunch!
FAQs
Can I use fresh salmon instead of canned?
Absolutely! Just cook and flake your fresh salmon to equal the same amount as the canned called for in the recipe (about 14.75 ounces). The flavor is wonderful either way, although canned salmon makes Grandma’s Famous Salmon Cakes more convenient as a weeknight meal.
What’s the best substitute for Old Bay seasoning?
If you can’t find Old Bay, paprika (smoked or sweet) offers warmth and color. A mix of celery salt, a dash of cayenne, and a pinch of dried herbs can also mimic that classic seafood flavor.
Do I need to remove the skin and bones from canned salmon?
No need! The bones in canned salmon are soft and edible; they blend right in when you mix the patties, adding a little calcium boost. If the texture bothers you, feel free to remove them, but Grandma always kept them in for extra nutrition.
How do I keep my salmon cakes from falling apart?
The secret is in the mix: make sure your eggs and mayo are fully incorporated, and don’t skimp on the breadcrumbs or crackers. If your patties seem delicate, chill them for 20–30 minutes before frying. They’ll hold together beautifully when handled gently.
Can I bake these instead of frying?
Definitely! For a lighter version of Grandma’s Famous Salmon Cakes, arrange patties on a lined baking sheet, mist with oil, and bake at 400°F for 15–18 minutes, flipping halfway through until both sides are crisp and golden brown.
Final Thoughts
Few recipes capture both nostalgia and deliciousness quite like Grandma’s Famous Salmon Cakes. They’re simple to make, endlessly customizable, and sure to win hearts at any table. I hope you give them a try—these salmon cakes have a way of turning any meal into a celebration of good company and timeless flavor.
Print
Grandma’s Famous Salmon Cakes Recipe
- Total Time: 25 minutes
- Yield: 6–8 salmon cakes 1x
- Diet: Non-Vegetarian
Description
Grandma’s Famous Salmon Cakes are a nostalgic family favorite that brings together the flavors of canned wild-caught salmon with a blend of savory seasonings and herbs, creating crispy and flavorful patties that are perfect for a quick and delicious meal.
Ingredients
Canned Salmon Mixture:
- 1 (14.75-ounce) can wild-caught salmon, drained and flaked
- 1/2 cup breadcrumbs or crushed saltine crackers
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery (optional)
- 2 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Old Bay seasoning or paprika
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
For Frying:
- 2 tablespoons oil or butter
Instructions
- Prepare Salmon Mixture: In a large mixing bowl, combine the flaked salmon, breadcrumbs, onion, celery, eggs, mayonnaise, mustard, lemon juice, Old Bay or paprika, black pepper, and parsley. Mix until well combined.
- Shape Patties: Shape the mixture into 6–8 patties, pressing firmly to help them hold together.
- Cook Salmon Cakes: Heat oil or butter in a skillet over medium heat. Add the salmon cakes and cook for 3–4 minutes per side, or until golden brown and crisp.
- Serve: Transfer to a paper towel-lined plate. Serve warm with tartar sauce, lemon wedges, or over a salad.
Notes
- You can refrigerate the uncooked patties for up to 1 day before frying.
- For a lighter version, bake at 400°F (200°C) for 15–18 minutes, flipping halfway through.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 salmon cake
- Calories: 210
- Sugar: 1g
- Sodium: 330mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.5g
- Protein: 17g
- Cholesterol: 90mg
