Salmon Cakes

Salmon Cakes

Make sure that you use wild caught salmon for this recipe!  The farmed stuff is chocked full of mercury and other ickies.  I can’t stomach picking the bones and skin out of the traditional canned salmon, so I use the stuff that’s already been cleaned.


  • 2 cans boneless, skinless salmon (6 ounces each)
  • 2 medium sardines (optional)
  • 1/3 cup mayonnaise
  • 3/4 cup bread crumbs
  • 2 eggs
  • juice from 1/2 a lemon
  • 1/2 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried dill
  • unrefined olive oil
  • unrefined sunflower oil


1.  Combine everything except the salmon and sardines.  Mix well.

2.  Add the salmon and sardines, and stir to combine.

3.  Shape the mixture into patties.  I like mine about 2 or 3 inches in diameter.

4.  Place a medium or large skillet over medium heat.  Add enough oil to cover the bottom of the skillet just shy of 1/4 inch deep.  Use half olive oil and half sunflower, or whatever oil combo you keep on hand.

5.  Once the oil is rippling, check the heat by adding a pinch of bread crumbs or flour.  The oil is hot enough when the crumbs or flour sizzle when you add them.  If the crumbs or flour turn dark brown right away, reduce the heat.

6.  Add the patties to the oil in a single, well-spaced layer.

7.  Cook for about 5 minutes on each side, or until the outside of the patties are nice and browned, but not dark.

8.  Line a plate with a few layers of paper towels.  Remove the patties from the oil and place on the paper towels.

9.  Repeat with the remaining patties.  Serve immediately.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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