See more

Crispy Salmon Cakes

All You JUNE 2005

  • Yield: 4 Servings
  • Cook time:12 Minutes
  • Prep time:10 Minutes
  • Cost Per Serving:$1.30


  • 3 (7.5 oz) cans salmon
  • 1/4 cup minced celery
  • 1/4 cup mayonnaise
  • 1 cup plain dried bread crumbs, preferably panko
  • 4 scallions
  • 1/4 teaspoon dried thyme
  • 2 large eggs
  • 1/4 cup olive oil
  • Lemon wedges, for serving


Drain salmon, remove and discard bones and skin, and place meat in a bowl; mash with a fork. Add celery, mayonnaise and 2 Tbsp. bread crumbs. Finely chop the green portions of the scallions and add half to salmon; mix salmon until all ingredients are incorporated.

Place remaining 3/4 cup plus 2 Tbsp. bread crumbs in a shallow bowl. Add remaining scallion greens and thyme, then toss to combine. In another shallow bowl, beat eggs well.

Form salmon mixture into 8 patties about 2/3-inch thick. Working one at a time, coat patties in bread crumbs, turn in beaten egg, then coat in bread crumbs again. Place on a plate.

Heat oil in a large nonstick skillet over medium heat. When hot, add 4 patties and cook for 3 minutes; flip with a spatula and cook until crisp on both sides and heated through, about 3 minutes more; keep warm. Repeat with remaining cakes. Serve hot with lemon wedges.

Nutritional Information

Amount per serving
  • Calories: 542
  • Fat: 37g
  • Saturated fat: 7g
  • Protein: 37g
  • Carbohydrate: 12g
  • Fiber: 1g
  • Cholesterol: 177mg
  • Sodium: 887mg

Go to full version of

Crispy Salmon Cakes recipe