Name: Grandma’s Famous Salmon Cakes Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 (6 oz) cans wild-caught salmon, drained and flaked; 1/2 cup plain breadcrumbs or crushed saltine crackers; 1/4 cup finely diced onion; 2 tablespoons finely chopped parsley; 1 tablespoon Dijon mustard; 2 large eggs; 1 tablespoon lemon juice; 1/2 teaspoon Old Bay seasoning (or paprika + celery salt); 1/4 teaspoon garlic powder; 1/4 teaspoon black pepper; 2 tablespoons vegetable oil (for frying)

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If there’s one recipe I turn to when craving comfort and nostalgia, it’s Grandma’s Famous Salmon Cakes. This beloved family classic packs flaky salmon, bright herbs, and just the right seasoning into golden, crispy patties that taste like home in every bite. Whether you’re serving them for a quick weeknight dinner, a relaxed Sunday brunch, or as the star of a special gathering, these salmon cakes never fail to impress, all while being wonderfully easy to prepare.

Grandma’s Famous Salmon Cakes Recipe - Recipe Image

Ingredients You’ll Need

There’s so much beauty in a short, honest ingredient list, and that’s what makes Grandma’s Famous Salmon Cakes a weekly favorite. Every item here has its own important role, from adding zing or structure, to giving each bite color and freshness.

Wild-caught salmon: The heart of the dish, lending rich flavor, satisfying protein, and that essential flaky texture.
Plain breadcrumbs or crushed saltine crackers: Your secret to binding everything together and giving the cakes a perfect, crisp finish.
Finely diced onion: Provides gentle sweetness and a little crunch that brightens up every bite.
Finely chopped parsley: Brings a pop of color and the clean, fresh note that keeps the cakes light.
Dijon mustard: Just a touch, for tang and a hint of background complexity.
Large eggs: Essential for binding and giving the patties just the right amount of tenderness.
Lemon juice: Adds zest and a splash of brightness to balance the richness of the salmon.
Old Bay seasoning (or paprika + celery salt): Delivers those classic, subtly spicy coastal flavors that make these salmon cakes unforgettable.
Garlic powder: Lends warmth and depth, perfectly complementing the fish and herbs.
Black pepper: For gentle heat and seasoning throughout.
Vegetable oil (for frying): Ensures a beautiful, golden crust on every cake without overpowering the other flavors.

How to Make Grandma’s Famous Salmon Cakes

Step 1: Mix the Filling

In a large mixing bowl, combine your flaked salmon, breadcrumbs (or crushed saltines), diced onion, freshly chopped parsley, Dijon mustard, eggs, lemon juice, Old Bay seasoning, garlic powder, and black pepper. Use a fork or clean hands to mix everything gently but thoroughly—you want a cohesive texture where all ingredients are well-distributed, but try not to overmix, so the cakes stay light instead of dense.

Step 2: Form the Patties

Scoop out the mixture and gently form it into 6–8 patties, depending on whether you prefer larger or smaller cakes. Press each one firmly so it holds its shape—you want tight, compact rounds for sturdy flipping. If you have time, pop them in the fridge for about 20 minutes before frying. This extra step helps the patties crisp up beautifully and minimizes the chance of them breaking apart in the skillet.

Step 3: Fry to Golden Perfection

Heat your vegetable oil in a large skillet over medium heat. Once shimmering (but not smoking!), carefully place the patties in batches, making sure not to crowd the pan. Cook each salmon cake for 3–4 minutes per side, until a deep golden brown crust forms and they’re cooked through. Adjust the heat as needed to prevent over-browning. Transfer the finished cakes onto a paper towel-lined plate to blot up any excess oil.

Step 4: Serve and Savor

Grandma’s Famous Salmon Cakes are best enjoyed warm, straight from the pan. Serve them with fresh lemon wedges, your favorite tartar sauce, or bright side salads to round out the meal. Each crispy, tender bite will remind you why this recipe is so well-loved through generations.

How to Serve Grandma’s Famous Salmon Cakes

Garnishes

A simple squeeze of lemon is all you need to bring out the flavors in Grandma’s Famous Salmon Cakes, but you can also dress them up with a dollop of classic tartar sauce, a scoop of creamy remoulade, or a sprinkle of extra parsley for extra color and freshness. Even a light dusting of paprika works wonders for visual appeal.

Side Dishes

Pair your salmon cakes with a crisp green salad or tangy homemade coleslaw for balance, or opt for roasted baby potatoes and a fresh cucumber salad to keep things light and colorful. If you’re feeling indulgent, homemade fries or garlic bread make a fantastic, hearty sidekick.

Creative Ways to Present

Try serving Grandma’s Famous Salmon Cakes on brioche buns as irresistible salmon burgers, or atop a bed of arugula with sliced avocado and a drizzle of vinaigrette for a brunch-worthy plate. Mini-cakes also shine as appetizers—just make smaller patties and pass them around with toothpicks and a dipping sauce.

Make Ahead and Storage

Storing Leftovers

If you have leftover salmon cakes, let them cool completely before transferring to an airtight container. They’ll keep beautifully in the refrigerator for up to three days, making for an easy and delicious lunch or snack the next day.

Freezing

To freeze, arrange the cooled salmon cakes in a single layer on a parchment-lined baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They’ll stay fresh for up to two months—just remember to separate layers with parchment to prevent sticking.

Reheating

To reheat, pop the salmon cakes in a toaster oven or conventional oven at 350°F (175°C) until hot and crisp, about 10 minutes. Avoid the microwave if possible, as it can make the coating soggy. For frozen cakes, reheat straight from the freezer, adding a few extra minutes to the cooking time.

FAQs

Can I use fresh salmon instead of canned?

Absolutely! Cooked, flaked fresh salmon works wonderfully in Grandma’s Famous Salmon Cakes. Just make sure it’s fully cooked and cooled before mixing with the other ingredients, and keep an eye on the moisture level—fresh salmon may be a bit less salty, so adjust your seasonings to taste.

Is there a gluten-free option?

Yes, you can swap the breadcrumbs or saltines for your favorite gluten-free alternative, such as gluten-free panko or crushed gluten-free crackers. Just ensure they have a neutral flavor and similar texture for the best results.

Can I bake these instead of frying?

Definitely! For a lighter twist, bake the formed salmon cakes on a parchment-lined sheet in a preheated 400°F (200°C) oven for 15–18 minutes, flipping halfway through so both sides get deliciously golden and crisp.

What can I use instead of Old Bay seasoning?

If you don’t have Old Bay, simply blend a pinch each of paprika, celery salt, and a dash of cayenne or black pepper. This combination will provide a similar classic, savory-spiced flavor profile.

How do I keep the salmon cakes from falling apart?

Make sure your mixture is moist but not wet, and press the patties firmly before cooking. Chilling the patties for 20 minutes before frying also helps them hold their shape. Cooking them undisturbed on each side allows a sturdy crust to form for easy flipping.

Final Thoughts

I genuinely hope you’ll give Grandma’s Famous Salmon Cakes a try! There’s a reason they’ve stayed on our family table for generations: they’re easy, comforting, and deeply satisfying. If you’re craving something simple but special, you can’t go wrong with this recipe—make it once, and it just might become your own family’s go-to favorite too.

Grandma’s Famous Salmon Cakes Recipe

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4.8 from 23 reviews

Author: admin
Total Time: 25 minutes
Yield: 6–8 salmon cakes 1x
Diet: Non-Vegetarian

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Description

These salmon cakes are a family favorite, passed down from grandma herself. Crispy on the outside, tender on the inside, and bursting with flavor, they make a delightful main course. Serve them with a squeeze of lemon or your favorite sauce for a perfect meal.

Ingredients

Scale

Salmon Cakes:

2 (6 oz) cans wild-caught salmon, drained and flaked
1/2 cup plain breadcrumbs or crushed saltine crackers
1/4 cup finely diced onion
2 tablespoons finely chopped parsley
1 tablespoon Dijon mustard
2 large eggs
1 tablespoon lemon juice
1/2 teaspoon Old Bay seasoning (or paprika + celery salt)
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 tablespoons vegetable oil (for frying)

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Instructions

Combine Ingredients: In a large bowl, mix salmon, breadcrumbs, onion, parsley, Dijon mustard, eggs, lemon juice, seasoning, garlic powder, and black pepper.
Form Patties: Shape the mixture into 6–8 patties.
Fry: Fry the patties in hot oil for 3–4 minutes per side until golden and cooked through.
Drain and Serve: Drain on paper towels and serve warm with preferred accompaniments.