Recipes from the Grapevine Cottage

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Salmon Cakes

We had lots of leftover grilled salmon from Friday night's dinner that was just too good to let go, so Linda adapted a recipe she found on Epicurious for Salmon cakes. And we thought the leftovers were almost better than the original dinner. Made for a great Saturday lunch.

Serves 2


About 1 1/2 cups of flaked salmon (if using canned, one 7 1/2-ounce can, drained)
1/4 cup finely diced onion
1/4 cup finely chopped celery
1/4 cup corn kernels (thawed if frozen)
salt & pepper to taste
1/4 cup mayonnaise
2 teaspoons of Dijon mustard
1 teaspoon drained pickle relish
1/2 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1/8 teaspoon paprika
dash of Tabasco or small quirt of Sriracha
about 1 cup of crushed saltines
1 tablespoon butter
olive oil


Flake the salmon into a bowl, and add onion, celery, corn, salt & pepper. Fold together with a rubber spatula and set aside. In another bowl, combine mayonnaise, mustard, pickle relish, lemon juice, Worcestershire sauce, paprika and hot sauce. Fold into salmon. Mix in about ¼ cup of cracker crumbs. Put remaining cracker crumbs on plate, form salmon mixture into cakes, and carefully coat them with cracker crumbs. Cover and refrigerate for an hour. Melt butter with oil in nonstick skillet or griddle over medium heat. Cook for a few minutes per side until lightly browned and warmed through.