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Salmon Cakes


  • 2 14.75 ounce cans of salmon
  • 2 eggs
  • 1/2 cup grated parmesan cheese
  • 1/2 cup minced celery
  • 1/3 cup minced red onion
  • 1/3 cup chopped dill pickles
  • 1 teaspoon dried dill a big handful of fresh minced dill would be good instead, if you have it
  • 1/2 teaspoon granulated garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • Olive oil for browning


  • Combine all the ingredients and mix well with a fork.
  • Heat a small amount of olive oil in a large skillet over medium-high heat.
  • Begin forming small, relatively thin patties (think 3-4 inches in diameter), gently laying them one by one into the hot skillet. If they crumble, use your spatula to shove them back together.
  • Cook until they're nicely browned on one side (if they seem to be browning too fast, reduce the heat) and carefully flip them. I sometimes use the two spatula technique to help the turn without breaking.
  • Once they're browned on both sides and heated through, they are done. With this size batch, I typically end up filling my skillet twice before I've cooked them all.
  • Serve hot, warm or cold.