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
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 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.
