If you have a soft spot for comforting, flavorful dishes that bring a touch of nostalgia to your table, then you’re going to absolutely love Grandma’s Salmon Cakes Recipe. This classic recipe transforms simple canned salmon into golden, crispy patties bursting with savory onion and pepper notes. It’s an easy, heartwarming meal that never fails to impress, whether you’re serving it for a casual dinner or a special family gathering. Trust me, once you try this recipe, it will quickly become a staple in your kitchen, just like it has been in mine for years.
Ingredients You’ll Need
The magic of Grandma’s Salmon Cakes Recipe lies in its simplicity. Each ingredient plays a crucial role in building layers of flavor and texture—from the tender, flaky salmon to the crispy, golden crust. All these essentials come together seamlessly, requiring just a few minutes of prep for a rewarding, delicious outcome.
- Salmon (1 can, 14.75 ounces): The heart of the dish; canned salmon is tender and packed with flavor—just make sure to drain and flake it well.
- Eggs (2 large, beaten): These bind the mixture perfectly, ensuring the cakes hold their shape while giving a lovely richness.
- Onion (1 small, diced): Adds a subtle crunch and a sweet, aromatic depth that balances the richness of the salmon.
- Ground Black Pepper (1 teaspoon): Delivers just enough heat and earthiness to enhance the overall flavor without overpowering it.
- Vegetable Oil (3 tablespoons): Essential for frying, it helps create that delightful golden crust that gives the cakes their signature crispy finish.
How to Make Grandma’s Salmon Cakes Recipe
Step 1: Prepare the Salmon
Start by opening your can of salmon and making sure to remove any bones or large pieces of skin. This might seem like a small step, but it guarantees a smooth texture and makes every bite enjoyable. Flake the salmon gently to keep it tender and avoid turning it into a paste.
Step 2: Mix Ingredients
In a mixing bowl, beat your eggs until they are well combined. Then add the flaked salmon, diced onion, and ground black pepper. Stir everything together until the mixture is uniformly combined. This blend of flavors and textures is what will make your salmon cakes so memorable.
Step 3: Shape the Patties
Using your hands or a scoop, form the mixture into eight equally sized patties, about 2 ounces each. Take your time here to make sure they’re compact so they won’t fall apart during cooking, but don’t mash them too hard—you want to keep a light, airy feel inside.
Step 4: Cook to Golden Perfection
Heat the vegetable oil in a skillet over medium heat until shimmering. Place the patties carefully in the pan and cook for about 5 minutes on each side. You’re aiming for a beautifully golden-brown crust while keeping the inside moist and tender. When they’re crispy and cooked through, your salmon cakes are ready to shine.
How to Serve Grandma’s Salmon Cakes Recipe
Garnishes
Simple garnishes can elevate the dish visually and enhance flavors. A squeeze of fresh lemon juice brightens the richness of the salmon, while a sprinkle of chopped fresh parsley or dill adds a pop of color and herbaceous freshness. For those who like a bit of zest, a dollop of tangy tartar sauce or a drizzle of homemade aioli works wonders.
Side Dishes
Salmon cakes pair beautifully with classic sides like creamy coleslaw or a crisp green salad for a refreshing balance. Roasted vegetables, garlic mashed potatoes, or fragrant rice pilaf are also excellent companions that add heartiness and variety to your mealtime.
Creative Ways to Present
If you’re looking to wow your guests, consider serving these cakes as sliders with soft buns, lettuce, and pickles for a fun handheld treat. You can also make them part of a seafood platter, accompanied by fresh cucumber salad and toasted crostini. No matter the presentation, the cozy feel of Grandma’s Salmon Cakes Recipe will always shine through.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any leftovers, place them in an airtight container and store in the refrigerator. They’re best enjoyed within 2 days to savor their fresh flavors and crisp texture, although they can hold up well for up to 3 days if sealed properly.
Freezing
You can freeze uncooked patties by placing them on a parchment-lined tray and freezing until solid. Once frozen, transfer to a freezer-safe bag or container. When you want to enjoy them, cook from frozen, adding a couple of extra minutes per side to ensure thorough cooking.
Reheating
To bring your leftover salmon cakes back to life, reheat them in a skillet over medium heat for best results. This method revitalizes the crispy exterior without drying out the inside. Avoid microwaving if possible, as it tends to make the cakes soggy.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! Fresh salmon can be cooked and flaked for this recipe, which will give you a slightly different texture and flavor. Just be sure to cook the fresh salmon thoroughly before combining it with the other ingredients.
How can I make these cakes gluten-free?
Since the original recipe doesn’t include bread crumbs, it’s naturally gluten-free! However, if you’d like to add a binding agent, use gluten-free bread crumbs or crushed gluten-free crackers.
Is it okay to add other seasonings?
Yes, you can customize the seasoning to your liking. A pinch of garlic powder, paprika, or fresh herbs like dill can add extra layers of flavor without overpowering the classic taste.
What’s the best oil for frying these cakes?
Vegetable oil is ideal due to its neutral flavor and high smoke point. You can also use canola or light olive oil, but avoid strong-flavored oils like extra virgin olive oil as they may alter the taste.
Can I bake these salmon cakes instead of frying?
You certainly can! Bake the patties on a greased baking sheet at 400°F (200°C) for about 15-20 minutes, flipping halfway through to achieve an even crispness while saving some calories.
Final Thoughts
There’s something truly special about Grandma’s Salmon Cakes Recipe—it’s a wonderful blend of comfort, simplicity, and timeless flavor that feels like a warm hug on a plate. Whether you’re a seasoned cook or just starting out, this recipe offers a quick, satisfying way to bring a beloved classic into your own kitchen. I can’t wait for you to try it and make it your own family favorite!
Print
Grandma’s Salmon Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings (8 patties)
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Grandma’s Famous Salmon Cakes are a classic, hearty dish made with canned salmon, eggs, and diced onions, pan-fried to crispy golden perfection. These salmon cakes are simple to prepare, packed with flavor, and perfect for a satisfying lunch or dinner.
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 the salmon: Remove any bones or large pieces of skin from the canned salmon to ensure a smooth texture in the cakes.
- Mix the ingredients: In a bowl, beat the eggs thoroughly, then add the flaked salmon, diced onion, and ground black pepper. Mix well until all ingredients are fully combined.
- Form the patties: Shape the salmon mixture into eight equal patties, each weighing about 2 ounces, to ensure even cooking.
- Cook the patties: Heat the vegetable oil in a skillet over medium heat. Fry the patties for approximately 5 minutes on each side until they are crispy and golden brown on the outside.
Notes
- Be careful to remove all bones from the canned salmon for a better texture.
- Use a non-stick skillet to prevent sticking when frying.
- You can add a tablespoon of mayonnaise or breadcrumbs for extra binding if desired.
- Serve the salmon cakes with a side of lemon wedges or tartar sauce for added flavor.
- Leftover cooked patties can be refrigerated for up to 2 days and reheated in a skillet or oven.
