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Light & Easy

During these hot and humid days of summer when you want something to eat that sticks with you, but don want something so heavy, SALMON CAKES, with a light salad can be refreshing and satisfying at the same time.

The nice thing about Salmon Cakes, is that a can of Salmon can be stretched into several meals, made ahead and refrigerated, they are also good broken up cold (after cooking) on top of your salad, just depends on your mood that day. They are also great served on hamburger buns as a sandwich!

When I was growing up, mom looked for anyway to stretch the food dollar (yes some things never change) even back in the 1960’s & 70’s, A simple can of Salmon can be stretched quite a ways.

Now for my Salmon Cakes, they vary as widely as the proverbial meatloaf recipe (never the same) depends on what you have to clean up in the fridge at the time.


1 can Salmon (we use Double Q) you may remove the bones if you wish.

Saltine Crackers (approx. one sleeve)

2 Eggs

1 Medium onion chopped fine or finely chopped green onion is great also. both the onion and the tops.

1 Rib Celery (I prefer the center leaves) chopped fine

Green or Red peppers are nice if you like them and have on hand also.

Salt & Pepper to taste


Crushed Red Pepper Flakes to taste

Dried or Fresh Thyme and or Rosemary


Dash Lea & Perrin’s Worcestershire Sauce

Old Bay Seanoning

Lemon Juice (if you prefer)

Just like with making meat loaf, it is whatever you have on that given day as far as ingredients go. and as with meat loaf, you do the following-

Chop your onions, celery and have ready

Empty the Salmon into a mixing bowl, remove the bones if you wish, we always left them in. , take your fork and break it up,

Break 2 eggs into your bowl and put 1/2 to 2/3 sleeve of soda crackers in the bowl (crushing with your hands while adding)

Add your other seasonings if you wish, and this is where you will either cringe or laugh, wash your hands and then get into the bowl mixing it all together (or use your fork)

In the kitchen hands are a free utensil that came with with chef,, they are great and they do whatever you tell them to do! 

For those of you that are tossing looks out there now, I have seen Emril, Paula Dean and many others use their hands this way in the kitchen.

Once mixed together, at this point you can tell if it is too juicy and need to add more crackers or not, or too dry, now I find the best thing to do at this point is put into a smaller bowl, cover and let rest in the fridge for about an hour, even several if you think about this dish ahead of time. and allow the cracker crumbs to soak up the juices.

Once chilled the cakes are easier to form, 

Fry in a skillet set to medium heat, you can fry in a bit of olive oil, bacon drippings, or oil with a bit of butter in for flavor.

Just pat out the cakes, place in the skillet and allow to brown completely on the first side before turning, then flip over. and brown again.

If you feel they are browning to quickly, then turn heat down to medium.

Also after the mixture has set up in the fridge for a while you can take out and form all of your cakes and place on a plate, cover and return to the fridge until ready to fry.

Serve plain , broken up on a light salad,or as a burger on a bun,  however you serve it they are great anytime but nice to have on hand when you do not want to heat up the kitchen during the summer, and they are quick and easy to make.