Been making this for years, it is just good!
Drain salmon, reserving 2 tablespoons of the liquid. I remove skin and bones. But, it is not required.
In a large bowl flake the salmon, add 2 tablespoons liquid, onion, eggs, parsley, lemon juice, salt, and pepper. Mix well. Add cracker crumbs, and stir until all is combined.
Shape into 8 cakes, and fry in oil, or butter until golden brown. Turn over and brown other side. May be served hot or cold.
You may of course add Cajun seasoning, or hot sauce if you desire.
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I made these for dinner yesterday. I added 1/2 tsp Cajun seasoning and used Panko instead of the crackers. My husband loved them! He has asked that they be put on the menu rotation which is high praise from him!
I was surprised by how good these were. I will definitely be making them again!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
by Lori Kemph | Mutt & Chops in
Main Courses
Prep: Cook:
Serves: 2 Level: Easy
3 Comments
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lisamay on 12.5.2010
My Mom has made salmon cakes like this for as long as I can remember. They are a good and inexpensive way to eat fish.
Hedy on 10.15.2010
Looks really great!
Jeanne (aka NanaBread) on 10.14.2010
Good job, Marvin! I’ve been making these for years, but never thought of adding Cajun seasoning. This is my favorite way to eat salmon. Thanks for sharing it with all of us.