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
Scale
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.
