If you’re craving a dish that brings comfort, flavor, and a touch of nostalgia to your table, look no further than Grandma’s Famous Salmon Cakes Recipe. These golden, crispy cakes are packed with tender salmon, a perfect blend of seasonings, and just the right hint of tang from lemon and Dijon mustard. Every bite is a delightful mix of textures and flavors that tastes like a warm hug from grandma herself. Whether you’re serving these for a quick weeknight dinner or impressing guests at your next gathering, this recipe is a timeless classic that will never disappoint.
Ingredients You’ll Need
Gathering the right ingredients for Grandma’s Famous Salmon Cakes Recipe is simpler than you think. Each element plays a crucial role in creating the perfect balance of flavor, moisture, and texture, ensuring these cakes turn out just right every time.
- Salmon (2 cans, 14.75 oz each): Drained and flaked, this is the star ingredient providing rich, savory taste and flaky texture.
- Breadcrumbs (1/2 cup): Helps bind the mixture and adds a subtle crunch to the cakes.
- Egg (1): Acts as a natural binder to hold all the ingredients together.
- Mayonnaise (1/4 cup): Adds moisture and a creamy tanginess without overpowering the salmon.
- Dijon mustard (1 tablespoon): Brings a sharp, zesty note that brightens the overall flavor.
- Lemon juice (1 tablespoon): Infuses a fresh brightness that cuts through the richness.
- Onion (1/4 cup, finely chopped): Offers a mild, sweet crunch and aromatic depth.
- Parsley (1/4 cup, chopped): Adds a fresh, herbal note and a lovely pop of green color.
- Salt and pepper: Essential for seasoning and balancing flavors to your taste.
- Olive oil (2 tablespoons): For frying the cakes to a golden, crispy perfection.
How to Make Grandma’s Famous Salmon Cakes Recipe
Step 1: Mix the Ingredients
Start by combining all the essential ingredients in a large bowl. Flake the drained salmon thoroughly to avoid any large chunks. Then add the breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, finely chopped onion, chopped parsley, and seasoning. Mix gently but thoroughly, making sure every bite will be packed with flavor and moisture.
Step 2: Shape the Patties
Once your mixture is well combined, it’s time to shape it into small patties. Don’t worry about making them perfectly round—rustic shapes add to their charm. Aim for patties that are about the size of your palm and about half an inch thick so they cook evenly and hold together during frying.
Step 3: Fry to Golden Perfection
Heat olive oil in a skillet over medium heat. When the oil shimmers, carefully add the salmon cakes. Fry each side for 3-4 minutes until beautifully golden brown and crispy on the outside. The inside should remain tender and moist. This step is where those appealing textures come to life, creating contrast between crispy exterior and soft interior.
Step 4: Serve Warm
Transfer the cooked salmon cakes to a paper towel-lined plate to drain any excess oil. Serve immediately while warm, pairing them with a squeeze of fresh lemon or a dollop of tartar sauce. These simple additions highlight the cakes’ flavors and add an extra layer of freshness or tang.
How to Serve Grandma’s Famous Salmon Cakes Recipe
Garnishes
Garnishes are what turn a good dish into a memorable one. For these salmon cakes, I love fresh lemon wedges to squeeze right before eating, adding a lively acidity that wakes up the palate. A sprinkle of chopped parsley or a light drizzle of homemade tartar sauce complements the savory fish and brings vibrant color as well.
Side Dishes
These salmon cakes pair beautifully with simple, fresh sides. Think crisp green salads with light vinaigrette, creamy coleslaw for crunch, or roasted vegetables for warmth. For a heartier meal, creamy mashed potatoes or buttery corn on the cob are fantastic companions that soak up every bit of the cake’s delicious flavor.
Creative Ways to Present
If you want to jazz things up, try serving these cakes atop mixed greens with a dollop of avocado crema or tartar sauce. You can also create mini sliders using small buns for a fun twist ideal for parties. A bright mango salsa or cucumber relish on top adds a delightful sweet-and-tangy contrast that your guests will rave about.
Make Ahead and Storage
Storing Leftovers
If you have any leftover salmon cakes, store them in an airtight container in the refrigerator. They will keep well for up to 3 days and maintain most of their flavor and texture. To enjoy later, just reheat them gently to avoid drying out the patties.
Freezing
This is a great recipe to keep on hand! If you want to freeze for longer storage, place the uncooked patties on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a zip-top bag or airtight container for up to 2 months. When ready to cook, just thaw overnight in the fridge and fry as usual.
Reheating
To reheat without losing the crispy exterior, warm the cakes in a skillet over medium-low heat with a little olive oil. Microwave reheating can make them soggy, so skillet reheating is the best way to bring back that lovely crispness and fresh flavor.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! Fresh salmon can be poached or baked and flaked just like canned. Just be sure to cool it completely before mixing with the other ingredients to keep the texture perfect for forming patties.
What can I substitute for mayonnaise?
If you prefer mayo-free, Greek yogurt makes a lovely alternative. It provides moisture and a slight tang, though it will make the cakes a bit lighter in texture. Adjust the amount as needed to get the right consistency.
Are these salmon cakes gluten-free?
To make the recipe gluten-free, replace regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. This simple swap keeps the texture intact without compromising the delicious taste.
How do I prevent the salmon cakes from falling apart?
The key is balanced moisture and a good binder. Using the egg and breadcrumbs exactly as the recipe states helps the patties hold their shape. Also, don’t overcrowd the pan when frying, as that can cause them to break apart.
Can I bake the salmon cakes instead of frying?
Yes! For a healthier option, bake the patties on a greased baking sheet at 400°F (200°C) for about 15-20 minutes, flipping halfway through. They won’t be quite as crispy as frying, but still wonderfully tasty.
Final Thoughts
There’s something truly heartwarming about Grandma’s Famous Salmon Cakes Recipe—a dish that brings family, flavor, and fond memories to the table. I hope you find joy in making and sharing these cakes as much as I do. Give this recipe a try soon, and don’t be surprised if it becomes a beloved staple in your kitchen, just as it has in mine!
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Grandma’s Famous Salmon Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
Grandma’s Famous Salmon Cakes are a quick and delicious seafood dish made with canned salmon, fresh herbs, and a blend of savory ingredients, pan-fried to a golden crisp. Perfect for a satisfying lunch or dinner, these salmon cakes come together in just 20 minutes and serve four people.
Ingredients
Salmon Cakes
- 2 cans (14.75 oz each) salmon, drained and flaked
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup onion, finely chopped
- 1/4 cup parsley, chopped
- Salt and pepper to taste
For Frying
- 2 tablespoons olive oil
Instructions
- Mix Ingredients: In a large bowl, combine the drained and flaked salmon with breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, finely chopped onion, chopped parsley, and season with salt and pepper. Stir until all ingredients are evenly mixed.
- Form Patties: Shape the salmon mixture into small, evenly sized patties, making sure they hold together without being too dense.
- Heat Oil: Warm 2 tablespoons of olive oil in a skillet over medium heat, preparing the pan for frying the salmon cakes.
- Fry Salmon Cakes: Place the patties in the hot skillet and cook for 3 to 4 minutes on each side, or until the cakes are golden brown and cooked through.
- Serve: Remove from the skillet and serve warm, optionally with a squeeze of fresh lemon juice or tartar sauce for added flavor.
Notes
- You can substitute fresh bread crumbs with panko for a crunchier texture.
- If you prefer, bake the salmon cakes at 400°F (200°C) for 12-15 minutes as a healthier alternative.
- Leftover salmon cakes can be refrigerated for up to 2 days and reheated in a skillet or microwave.
- Adding a dash of hot sauce or smoked paprika can enhance the flavor profile.
