There’s simply nothing like the comfort and nostalgia of Grandma’s Famous Salmon Cakes. Bite after golden, crispy bite, this dish brings together old-school home cooking with a modern kick. It’s a legendary family recipe that’s stood the test of time and brightens any weeknight with its hearty texture, big flavor, and the kind of satisfaction only grandma can deliver. Whether you serve them piping hot for dinner or tuck some away for a next-day lunch, there’s a reason everyone comes back for seconds: Grandma’s Famous Salmon Cakes are truly unforgettable.
Ingredients You’ll Need
What I love about these salmon cakes is the simplicity of the ingredients — every single one plays a special role, from adding crunch and creaminess to punching up the flavor or holding it all together. Let’s break down what you’ll need to bring Grandma’s Famous Salmon Cakes to life, and what makes each component essential.
- Pink Salmon (14.75-ounce can): The star of the show! This affordable pantry staple packs in protein and classic salmon flavor, and using canned makes the dish quick and easy.
- Finely Chopped Onion (1/2 cup): Adds a touch of sweetness and that signature, savory backbone you expect in every great salmon cake.
- Finely Chopped Celery (1/3 cup): Don’t skip it — celery gives a subtle crunch and freshness that brightens the mix.
- Large Eggs (2): These bind the cakes together so they hold their shape and stay tender inside.
- Breadcrumbs (1/2 cup, plain or seasoned): Classic for giving texture and structure; seasoned breadcrumbs add extra flavor but plain works beautifully too.
- Mayonnaise (2 tablespoons): The secret hero! Mayo keeps every bite moist and rich without overpowering the salmon.
- Dijon Mustard (1 tablespoon): Adds gentle tang and depth, bringing all the ingredients into flavorful harmony.
- Fresh Lemon Juice (1 tablespoon): Brightens up the mixture and balances out the savory notes.
- Old Bay Seasoning or Paprika (1/2 teaspoon): A pinch of spice brings nostalgia and a touch of warmth — Old Bay gives a classic flavor, while paprika lends soft smokiness.
- Salt (1/4 teaspoon): Essential for seasoning everything through.
- Black Pepper (1/4 teaspoon): Adds gentle heat and Earthy depth.
- Chopped Fresh Parsley (2 tablespoons, optional): For a pop of fresh green and a nod to classic presentation — optional but recommended!
- Vegetable Oil for Frying: Choose something neutral like canola or sunflower; this will help achieve that crowd-pleasing crispiness on the outside.
How to Make Grandma’s Famous Salmon Cakes
Step 1: Prepare the Salmon Mixture
Set out a big mixing bowl and add the drained, flaked salmon. Double-check for any stray bones — grandma always said patience here pays off! Toss in your chopped onion and celery, then add the eggs, breadcrumbs, mayonnaise, Dijon mustard, fresh lemon juice, Old Bay or paprika, salt, pepper, and parsley if you’re using it. Work everything together with a fork or your hands until the ingredients are evenly combined but still a little chunky. Aim for a mixture that holds its shape when pressed but isn’t too compact.
Step 2: Shape the Salmon Patties
Using your hands, portion the mixture into 8 even pieces. Roll each into a ball, then gently flatten into patties about a half-inch thick. If the mixture feels sticky, wet your hands slightly, or add a spoonful more breadcrumbs for easier handling. Arrange the patties on a plate or parchment-lined tray — a step that makes frying them so much easier and helps them keep their shape.
Step 3: Fry to Golden Perfection
Heat about 2 tablespoons of vegetable oil in a large skillet over medium heat. When the oil shimmers, add the patties in batches, being careful not to overcrowd the pan. Fry each salmon cake for 3 to 4 minutes per side until they’re deep golden brown and gloriously crisp. The delicious aroma at this stage signals you’re just minutes away from Grandma’s Famous Salmon Cakes ready for the table! Transfer to a paper towel-lined plate to absorb any excess oil.
Step 4: Serve Warm and Savor
Right after frying, serve your salmon cakes hot, with fresh lemon wedges or your favorite dipping sauce alongside. That first crunchy, satisfying bite always brings back a flood of memories — and trust me, if your kitchen smells as amazing as mine does right now, you know you nailed it.
How to Serve Grandma’s Famous Salmon Cakes
Garnishes
Sprinkle a little extra chopped fresh parsley over the top for a classic, homey look and pop of color. Add lemon wedges on the side so everyone can brighten their own cakes just the way Grandma intended. Sometimes, a tiny dollop of creamy tartar sauce or herbed mayo makes a plate of Grandma’s Famous Salmon Cakes truly special.
Side Dishes
These salmon cakes pair beautifully with all sorts of classic sides. Think creamy mashed potatoes, buttery corn, coleslaw, or a simple green salad with a zingy vinaigrette. Even steamed green beans or roasted sweet potatoes round out the meal perfectly — it’s all about balance and freshness alongside the rich, crispy cakes.
Creative Ways to Present
For casual gatherings, try piling the cakes onto a rustic wooden board with small bowls of sauces for dipping. Or stack two mini salmon cakes into slider buns, add a swipe of aioli, and top with crunchy slaw for a mouthwatering twist on a family favorite. These also make a stellar light lunch tucked into lettuce wraps with a little avocado and hot sauce — you’ll see Grandma’s Famous Salmon Cakes in a whole new way!
Make Ahead and Storage
Storing Leftovers
Store leftover salmon cakes in an airtight container in the refrigerator for up to three days. Place a paper towel between layers to help absorb any moisture, which keeps the coating crisp. Grandma always said these taste even better on day two!
Freezing
Grandma’s Famous Salmon Cakes freeze beautifully. Lay the cooked cakes in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or airtight container. They’ll keep well for up to two months, making them perfect for easy meal prep or quick weeknight dinners down the line.
Reheating
For best results, reheat salmon cakes in a 350 F oven for about 10 minutes, or pop them in the air fryer for extra crunch. Microwaving works in a pinch, but it may soften the crispiness. Always reheat until they’re heated through and have that signature golden crust.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! If you have some leftover cooked salmon (or feel like baking a fillet specially), just flake it and use it in place of canned salmon. The texture is a touch lighter and the flavor a little more delicate, but the essence of Grandma’s Famous Salmon Cakes still shines.
What’s the best way to keep my cakes from falling apart?
Make sure to use the full amount of egg and breadcrumbs — these are your binders. If you notice the mixture feels too loose, add a bit more breadcrumbs. Some people like to chill the formed patties for 30 minutes before frying for extra “hold.”
Are these salmon cakes gluten-free?
They can be! Just substitute gluten-free breadcrumbs for the regular ones and double check that your Dijon mustard is gluten-free. Now everyone can enjoy Grandma’s Famous Salmon Cakes, no matter their dietary needs.
Can I bake these instead of frying?
Yes you can! Place the shaped cakes on a parchment-lined baking sheet, brush or spray with a little oil, and bake at 400 F for about 15–18 minutes, flipping halfway through. They’ll come out golden and just a bit lighter than the fried version.
What sauces go well with salmon cakes?
Classic choices include tartar sauce, lemon aioli, or a tangy yogurt-dill dip. For a little heat, try sriracha mayo or even cocktail sauce on the side — any of these will make Grandma’s Famous Salmon Cakes a total hit.
Final Thoughts
If you crave home-cooked comfort food with a story behind every bite, Grandma’s Famous Salmon Cakes are a must-try for your table. It’s truly a recipe that brings family together and makes memories, one crisp, golden patty at a time. Go ahead — give it a try and let it become part of your own delicious traditions!
Print
Grandma’s Famous Salmon Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings (2 cakes per serving)
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Grandma’s Famous Salmon Cakes are a delightful combination of canned salmon, aromatic vegetables, and flavorful seasonings, all pan-fried to crispy perfection. These easy-to-make salmon patties are a comforting dish that brings back memories of home-cooked meals.
Ingredients
Salmon Cakes:
- 1 (14.75-ounce) can pink salmon (drained and flaked, bones removed)
- 1/2 cup finely chopped onion
- 1/3 cup finely chopped celery
- 2 large eggs
- 1/2 cup breadcrumbs (plain or seasoned)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Old Bay seasoning (or paprika)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
- vegetable oil for frying
Instructions
- Mix Ingredients: In a large bowl, combine the flaked salmon, chopped onion, celery, eggs, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, salt, pepper, and parsley if using. Mix until well combined.
- Form Patties: Form the mixture into 8 small patties.
- Cook: Heat about 2 tablespoons of oil in a skillet over medium heat. Add the salmon cakes in batches and cook for 3–4 minutes per side, or until golden brown and crispy.
- Drain and Serve: Transfer to a paper towel-lined plate to drain. Serve warm with lemon wedges or your favorite dipping sauce.
Notes
- You can use fresh cooked salmon instead of canned.
- For a gluten-free version, substitute with gluten-free breadcrumbs.
- These salmon cakes also reheat well in the oven or air fryer and freeze beautifully for later use.
Nutrition
- Serving Size: 2 cakes
- Calories: 280
- Sugar: 1g
- Sodium: 470mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 105mg
