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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 195.0
  • Total Fat: 10.1 g
  • Cholesterol: 123.1 mg
  • Sodium: 489.9 mg
  • Total Carbs: 4.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 23.2 g

View full nutritional breakdown of Salmon Cakes calories by ingredient
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Salmon Cakes

Submitted by: MYTHINKER


Number of Servings: 4

Ingredients

    1 can Bumble Bee Wild Alaskan Pink Salmon
    1 cup raw onion (or to taste)
    1 tsp black pepper
    1 tsp garlic powder
    1 large egg
    salt to taste

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Directions

Mix all ingredients together and form into 4 patties. Fry patties as you would a hamburger. I fry mine in a little butter for flavor, but use whatever method you prefer.

Number of Servings: 4

Recipe submitted by SparkPeople user MYTHINKER.






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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    Delicious! I've been making these since I was young. I use scallion instead of onion and did not drain all the liquid from the salmon. That made the cakes moist. I also add a few dashes of my favorite hot sauce for a kick and some bread crumbs to help bind it. - 6/6/11

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  • Very Good
    3 of 3 people found this review helpful
    Made this tonight and it was really good and quick. I added some instant potato flakes to hold it together but may try oats next time. - 10/7/09

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  • Incredible!
    3 of 3 people found this review helpful
    My husband, the pickiest salmon eater, loved this recipe! - 9/7/08

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  • Incredible!
    2 of 2 people found this review helpful
    Mine held together fine - I did add a little Parmesan cheese to hold it together. I also used minced garlic as opposed to dried. Awesome recipe!! - 7/26/12

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  • Very Good
    2 of 2 people found this review helpful
    These were very tasty! I pureed some red pepper and celery to add veggies, and ended up needing about a tbsp of bread crumbs to hold it together but it was a great recipe I will be making again. - 3/21/11

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  • 2 of 2 people found this review helpful
    Can't wait to try these. I know that I will be using oats as a filler, and probably vidalia onion for sweetness and flavor. I have a can of crabmeat I've been waiting to use; so that's my plan. - 7/21/10

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  • Incredible!
    2 of 2 people found this review helpful
    This was absolutely delicious! I added a little bit of dill for flavor and some potato flakes for binding. I served it on a whole wheat bagel thin and topped the salmon cake with some avocado slices. It was so yummy I definitely have to make this again. - 7/20/10

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  • Very Good
    2 of 2 people found this review helpful
    Like others have stated, you'll need to add some breadcrumbs or something to keep it all together. Other than that, it's a great recipe. Quick and easy. I put the leftover salmon cakes on an Alternative bagel in my lunch - 7/12/10

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  • Good
    2 of 2 people found this review helpful
    I get frozen wild Salmon and thaw it easily then bake it. Let cool. Break it apart, add seasoned bread crumbs, low fat sour cream and mayo, egg, onion and bell pepper. Mix well form patties and bake 4 minutes each side. - 9/24/08

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  • Incredible!
    2 of 2 people found this review helpful
    Both my husband and I really loved the salmon cakes!! I made them with some stir fried green beans and mushrooms, and some asparagus with garlic salt on them! It was a perfect meal! Oh yeah, I also added some of the mushrooms into the cakes...delicious!!! - 9/16/08

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  • Incredible!
    2 of 2 people found this review helpful
    I love this recipe ! When I make it I use 4 Tbsp Simply egg whites instead of the egg and add sometimes chopped fresh dill for a change. - 9/9/08

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  • Incredible!
    2 of 2 people found this review helpful
    We made this last night and it was really good. I play with the spices some and it's fast and easy and very good. - 9/5/08

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  • Incredible!
    1 of 1 people found this review helpful
    I skipped the egg and added two tablespoons of organic Italian bread crumbs so it would hold together and add flavor. I also sauteed the onions in a tablespoon of olive oil before I added it to the salmon cake. I served it on a cup of corn and the combination was very tasty.
    - 5/3/13

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  • Very Good
    1 of 1 people found this review helpful
    This is a very good recipe. I had some difficulty making the patties without a binder so next time I'll let them chill for 30 minutes before making the patty. - 2/4/13

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  • 1 of 1 people found this review helpful
    I`ve had these since I was a little girl and still make them like my mom. I use can salmon, an egg, and crushed saltines, and fry them in a small pat of margarine just for taste. Mmm good! - 1/13/13

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  • Very Good
    1 of 1 people found this review helpful
    I suppose you could use a bit of grated cheese to bind it together? - 7/21/12

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  • Very Good
    1 of 1 people found this review helpful
    My husband and I love this recipe...I'm still trying to get my kids to like fish of any kind. It's not working so far, but i'll keep trying :) - 5/6/12

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  • Incredible!
    1 of 1 people found this review helpful
    Holy cow! Easy and tasty. Can't get any better than that. A definite new staple in my diet! Thank you for sharing this wonderful recipe. - 2/7/12

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  • Incredible!
    1 of 1 people found this review helpful
    Healthy and delicious. I had to modify slightly because I used the foil packages of salmon. I'm not really sure how that affected the nutrition totals. I add a little onion and some crushed saltines and my husband tops his with yellow mustard. - 2/5/11

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  • Very Good
    1 of 1 people found this review helpful
    I add green pepper. Very good! - 11/18/10

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  • Incredible!
    1 of 1 people found this review helpful
    change the onion to scallion (green onion) and this a perfect Dr. Poon Phase 1 recipe! - 11/15/10

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  • Wheat crackers crumbled is what I use to hold together! Being doing this for many years! Yummy!!! - 7/23/13

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  • These can also be made with canned tuna. My Mum added in the leftover mashed potatoes and served with a veggie for a complete meal - 5/5/13

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  • These were quick and easy to make and very tasty. This is a keeper. I used a little Italian bread crumbs to hold it together and this also added more flavor. - 3/17/13

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  • these are wonderful just made perfect
    - 2/12/12

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