Salmon Cake Recipe

This is a great salmon cake recipe. It’s perfect for getting rid of leftover salmon or using up the tin of canned salmon in your pantry. The lemon provides a nice, sharp way to cut through the natural oiliness of the fish. They can be made ahead and chilled and then cooked right before your guests are served.

This is a large recipe that makes quite a few cakes so they can be great for serving at a dinner or cocktail party. The dipping sauce can be made up to two days before you serve it which makes this recipe even more convenient.

Ingredients:

• • 1 pound leftover salmon (or canned salmon)
• • 1 pound white potatoes
• • ¼ cup fine dry breadcrumbs (the more flavorful the better)
• • 2 medium green onions, finely chopped
• • ¼ cup fresh parsley leaves, rinsed, dried and finely chopped
• • ½tsp lemon rind, freshly grated
• • 2 tbsp fresh squeezed lemon juice, seeds and pulp strained out
• • 2 medium garlic cloves, minced finely
• • ½ tsp table salt
• • ½ tsp freshly ground black pepper
• • 1 large egg, lightly beaten
• • 2 cans flaked, drained red sockeye salmon
• • 2 tbsp olive oil or good quality vegetable oil

• • 125mL mayonnaise (use light mayonnaise to keep the fat and calories as low as possible)
• • 1 tbsp fresh parsley, finely chopped
• • 1 medium clove of garlic, finely minced
• • ½ tsp finely grated fresh lemon rind

Peel potatoes and cut in half. Place in boiling, salted water and cook until the potatoes are tender. This should take approximately fifteen minutes. Drain the potatoes and return them to pot. Mash them until they are smooth but not gluey.

Combine potatoes, bread crumbs, onions, parsley, the lemon rind and juice, garlic and salt and pepper. Mix this together. Blend in beaten egg. When this is mixed together, it should be lumpy but blended evenly. Fold in salmon.

Because potatoes will still be warm, allow mixture to cool until you can handle it comfortably. This should take about five minutes.

Take rounded tablespoons of the cake mixture and form them into ¼ inch thick patties. These can be chilled and stored for up to one day before they are cooked.

When you are ready to cook the cakes, heat the vegetable oil in a skillet over medium heat. Place cakes in pan in a single layer and fry until they are golden. This should take about four minutes per side.

If you are making the cakes but will not be serving them immediately, place the cakes on a cookie sheet and chill in the refrigerator for up to 24 hours. To reheat the cakes, place them in a 375°F oven for approximately 6 minutes.

This salmon cake recipe should be served with the lemon dipping sauce.

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We have plenty of fish recipes, and if you want to check out another salmon cake recipe, use the link below.

Check out another salmon cake recipe (and other easy fish recipes)