Salmon Fish Cakes

I used to make these in one of the restaurants we used to own and operate. It was one of those daily specials we would run once every couple of weeks. We always sold out, as a matter of fact people would call in morning and reserve x-amount of specials for themselves and their colleagues so that they wouldn’t miss out.

We would serve them with a side of Gallo Pinto, a small green salad, and of course homemade tartar sauce.

One day, a customer came in and was very delighted that we hadn’t sold out yet. He said that the fish cakes were like crack! Well, I have never had crack but I know people become addicted to it. So, I will take that comment as a compliment.

This recipe is for 8 cakes:

  • 2 smallish potatoes – peeled and cubed
  • One egg – lightly beaten
  • 1 tin of canned salmon
  • 1 tsp of seasoning salt
  • 1 tsp of ground black pepper
  • One Tbsp of minced red onion
  • 2 Tbsps of lemon juice
  • One Tbsp of dijon mustard


Start by cooking the potatoes until they are soft enough to mash. Drain the excess water, mash, and let cool in the fridge.

Once the potatoes are cold, add the rest of the ingredients to the potatoes and mash up really well.

Now get a pie pan and put about a half cup of flour into it. This is for dusting the cakes before they are fried.

Divide the salmon mixture into eight equal parts, I’m thinking about a half cup. Roll into balls and then flatten a little. Now dredge them through the flour until they are fully coated. Place on a plate until you’re ready for cooking them.

In a large frying pan add a good amount of canola oil, like half a cup so or. Let this heat up on medium to high heat. It is important that the oil is very hot otherwise the fish cakes will absorb too much of the oil and they will be greasy. Be careful though, if the oil is too hot you will burn the fish cakes.

When the oil is hot enough add the salmon fish cakes and cook for about 5 minutes on each side or until golden brown.

Serve with a homemade tartar sauce! This is easy, easy easy!

  • 1/2 cup of mayonnaise
  • 1/4 cup of green relish
  • 1 tbsp of dijon mustard
  • 1 tbsp of hot sauce ( if you like it spicy, otherwise leave it out but it is really good this way)


Place all ingredients in a bowl and mix. Yummy!!

This would pair well with a white wine like Sauvignon Blanc. But in the winter, we are kinda partial to Vodka Martinis! Your choice. Have fun😉

Remember to cook with love in your heart- the food will taste better ❤️

If you try this recipe and want to share please put your comments in the section below. Thanks!

2 thoughts on “Salmon Fish Cakes

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