If you’re craving a comforting, flavorful dish that feels like a warm hug from the past, look no further than Grandma’s Famous Salmon Cakes Recipe. This timeless classic combines tender canned salmon with just a handful of simple ingredients to create crispy, golden patties full of heart and soul. Every bite delivers a perfect balance of savory fish, subtle spice, and satisfying texture that’s both easy to make and utterly delicious. Whether you’re cooking for family or impressing friends, these salmon cakes are bound to become a treasured staple in your kitchen, carrying Grandma’s legacy straight to your plate.
Ingredients You’ll Need
Gathering your ingredients for this recipe is a breeze, and each one plays a crucial role. From the flaked salmon for rich flavor to the eggs that bring everything together, simplicity meets brilliance in this dish.
- Canned salmon (14.75 ounces): Using canned salmon makes this recipe quick and accessible, delivering tender, flaky fish that’s perfectly seasoned.
- Eggs (2 large): These are the natural binders that hold your salmon cakes together without any fuss.
- Small onion (1, diced): Adds a subtle sharpness and a bit of texture to brighten each bite.
- Ground black pepper (1 teaspoon): Just enough to enhance the salmon’s flavor without overpowering it.
- Vegetable oil (3 tablespoons): Perfect for frying, it crisps the patties beautifully, creating that crave-worthy golden crust.
How to Make Grandma’s Famous Salmon Cakes Recipe
Step 1: Prepare the Salmon
Start by carefully removing any bones or large pieces of skin from the canned salmon. This step ensures a smooth, pleasant texture that will make every mouthful delightful.
Step 2: Mix the Ingredients
In a mixing bowl, beat the eggs until smooth. Then, fold in the flaked salmon, diced onion, and ground black pepper. Stir everything together well, making sure the flavors are evenly distributed.
Step 3: Shape the Patties
With clean hands, shape the mixture into eight equal patties, approximately 2 ounces each. This size helps them cook evenly and maintain a crispy outside with a tender inside.
Step 4: Cook to Perfection
Heat the vegetable oil in a skillet over medium heat. Carefully place the patties in the pan and fry them for about five minutes on each side. Keep an eye on the color—they should develop a gorgeous golden-brown crust that’s irresistibly crispy.
How to Serve Grandma’s Famous Salmon Cakes Recipe
Garnishes
A sprinkle of fresh parsley or a squeeze of lemon juice adds a bright, fresh contrast that elevates the salmon cakes perfectly. For a creamy touch, a dollop of tartar sauce or a tangy homemade aioli can’t be beat.
Side Dishes
Pair these salmon cakes with crisp green salads, roasted vegetables, or classic coleslaw to keep things light and balanced. For heartier meals, creamy mashed potatoes or garlic butter noodles make wonderful companions.
Creative Ways to Present
Turn your salmon cakes into elegant appetizers on mini lettuce cups, stack them with avocado slices for a trendy twist, or serve alongside colorful pickled veggies to add a pop of flavor and visual appeal.
Make Ahead and Storage
Storing Leftovers
Place leftover salmon cakes in an airtight container and refrigerate. They’ll keep well for up to three days, making them perfect for quick lunches or dinners on busy days.
Freezing
If you want to save them for longer, freezing is an excellent option. Arrange the patties on a baking sheet to freeze individually, then transfer to a freezer bag. They’ll stay delicious for about two months.
Reheating
To bring them back to life, reheat the salmon cakes in a skillet over medium heat or in a toaster oven. This method helps restore their crispiness much better than microwaving.
FAQs
Can I use fresh salmon instead of canned salmon?
Absolutely! Fresh salmon can be cooked, flaked, and used if you prefer. Just cook it gently and ensure it’s cooled before mixing to maintain the delicate texture of the cakes.
What can I add to make the salmon cakes more flavorful?
Try incorporating fresh herbs like dill or parsley, a touch of Dijon mustard, or even some minced garlic to boost the savory notes while keeping the original charm of Grandma’s Famous Salmon Cakes Recipe.
Are these salmon cakes gluten-free?
This original recipe is naturally gluten-free since it doesn’t call for breadcrumbs or flour. However, if you add any extras, be sure to check ingredients to keep it safe.
Can I bake the salmon cakes instead of frying?
Yes, baking is a healthier alternative. Place patties on a greased baking sheet and bake at 375°F (190°C) for about 20 minutes, flipping halfway through for even browning.
How do I know when the salmon cakes are cooked through?
They turn a lovely golden color on both sides and hold together firmly when you gently press. Cooking for about five minutes per side usually ensures they’re perfectly done.
Final Thoughts
There’s something incredibly heartwarming about making and sharing Grandma’s Famous Salmon Cakes Recipe. It’s a dish that invites nostalgia and celebrates simple ingredients with maximum flavor. I urge you to try this recipe and bring a taste of tradition and love to your table—it truly is a keeper that’s easy enough for weeknights and special enough for guests.
Print
Grandma’s Famous Salmon Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings (8 patties)
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
Grandma’s Famous Salmon Cakes are a delicious and easy-to-make dish featuring canned salmon mixed with eggs and onions, then pan-fried to crispy golden perfection. Perfect for a quick lunch or dinner, these salmon cakes bring a comforting homemade touch with simple ingredients and minimal prep time.
Ingredients
Salmon Cake Ingredients
- 1 (14.75-ounce) can salmon, drained and flaked
- 2 large eggs, beaten
- 1 small onion, diced
- 1 teaspoon ground black pepper
- 3 tablespoons vegetable oil
Instructions
- Prepare Salmon: Remove any bones or large pieces of skin from the canned salmon to ensure smooth texture in the cakes.
- Mix Ingredients: In a bowl, beat the eggs thoroughly, then add the flaked salmon, diced onion, and ground black pepper. Stir everything together until well combined.
- Form Patties: Shape the salmon mixture into eight equal patties, each weighing about 2 ounces, to ensure even cooking.
- Cook Salmon Cakes: Heat the vegetable oil in a skillet over medium heat. Place the patties in the skillet and cook for about 5 minutes on each side or until they turn crispy and golden brown, ensuring they are heated through.
Notes
- Removing bones from canned salmon improves texture and eating experience.
- Use medium heat to avoid burning the outside while ensuring the inside is cooked.
- These salmon cakes can be served with tartar sauce, lemon wedges, or a fresh salad for a complete meal.
- Leftover salmon cakes can be refrigerated for up to 3 days and reheated in a skillet or oven.
