Payne’s Pantry: Salmon Cakes

Published 4:58 pm Wednesday, March 7, 2018

By Anne Payne

(Makes 10-12 salmon cakes, depending upon size desired.)

A favorite item for me to fix hurriedly when unexpected company arrives is salmon cakes. I usually pair the salmon cakes with macaroni and cheese, as well as a green veggie or salad.

Equipment Needed:

Griddle or nonstick fry pan, spatula, large mixing bowl, large spoon, cooking spray


2 – 14.75 oz cans pink salmon

1\2 -15 oz can bread crumbs, plain or seasoned (17 oz)

2 large or jumbo eggs

1/2 – 15 oz Worcestershire sauce (17 oz) I use reduced sodium since regular has so much sodium.

Drain each can of salmon, getting rid of all small, round bones and salmon skin.  Use the tools God gave you, by using your hands, and mix the now boneless, skinless salmon in a large bowl.  Wash hands.

Then, add the bread crumbs, eggs, and Worcestershire sauce to the large bowl.  Mix well with large spoon.  Form the salmon mixture into small to medium-sized cakes.  Preheat griddle or nonstick frying pan on low to medium heat, after spraying with cooking spray first.  Place salmon cakes on griddle or in skillet.  (Skillet may likely require two batches.)  Serve immediately or drain, if desired.

It is unlikely salmon cakes will need to be drained due to cooking method described.