Author: Susanne at Dish With Me
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These Salmon Cakes are lightly crispy on the outside, moist on the inside and seasoned perfectly so that every single bite is tasty. If you’re looking for quick and easy…here it is! This recipe is perfection with a dollop of the very best tartar sauce recipe on top. Seriously good!
I grew up eating Salmon Cakes, but my mom always left the bones in, so every time I heard we were having these for dinner, my stomach always turned because biting down on the bones made me sick.
With that being said…I ALWAYS remove the bones. They are super easy to remove and, usually, will come out all together. Just take a look and you’ll see what I am talking about. The bones are actually really good for you, so if you want to include them, grinding them up first is a good idea.
These Salmon Cakes are well loved at my house, especially by my oldest son. I try to make them when he is visits. I often double the batch so there will be left-overs for snacking. He gobbles them up!
HELPFUL HINTS FOR SALMON CAKES
Keep a couple cans of salmon in your pantry and you will always have an easy last minute dinner you can prepare.
Fresh lemon is best, but I always keep a plastic lemon and lime in my refrigerator in case I don’t have fresh available.
In this Salmon Cakes recipe I use Ritz or Townhouse style crackers. Crush the crackers into very small pieces, but not quite to a powder.
You can prepare my Very Best Tartar sauce recipe earlier in the day, or even the day before, if desired.
- 1 sleeve ritz type cracker smashed
- 4 medium eggs beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Cavender's
- 1 teaspoon dill weed, dried
- 1 teaspoon Kosher salt
- 20 spins freshly ground black pepper
- 1 zest from one lemon
- 1 juice from one lemon
- 2 14.75 cans salmon drained and bones removed
- 1/4 cup all-purpose flour
- 1/2 medium yellow onion, diced
- 4 fresh green onions, chopped
- oil for frying
- Empty the entire sleeve of ritz type crackers into a zippered plastic bag. Remove air and seal. Using a rolling pin or the smooth side of a mallet, smash crackers into very, very small pieces, but not quite a powder.
- In a medium bowl, whisk eggs. To the eggs, add all spices/, lemon zest and lemon juice.
- In a large bowl, add both cans of drained and deboned salmon, yellow onion, green onions, egg mixture and cracker crumbs. Mix together thoroughly. I get in there with my hands.
- Heat a large pan on medium-high heat. Add enough oil to fry the cakes, approximately 1/4 to 1/2 inch of oil.
- Using a large ice cream scoop, scoop up a ball of the salmon mixture. Using your palms, flatten the ball of salmon out a bit. It should be about the size of your palm…unless you have a huge palm! They should be about 1/2 inch thick.
- Gently place the flattened salmon cakes in the heated oil and fry for 3 to 4 minutes on each side, just until they are nice and golden brown.
- Remove from oil and place on a paper towel lined plate to drain.
- Makes approximately 10 to 12 salmon cakes.