Salmon Cakes

Time: night before: 30 minutes; morning: 15 minutes

Music Selection: We All Live in a Yellow Submarine – Beatles

Salmon cakes are a great way to use leftover salmon from the bbq the night before. I like to make the salmon cakes the night before and then fry them in the morning. It is a great way to get some protein, vegetables, grain (carbs) and dairy (if you like tartar sauce or garlic aioli). These cakes can also be spiced up by increasing the hot sauce to the salmon cakes or tartar sauce. Having grown up in a land-locked, prairie province, we did not eat fish cakes for breakfast. However, on a trip to the Maritimes many years ago, my hubby and I tried them for breakfast. Since then, when we BBQ fish (cod, halibut, salmon), I always get extra fish so we have some leftover for fish cakes in the morning. I hope you enjoy the cakes and enjoy the Beatles! 


½ pound cooked salmon (bbq’d is amazing), chilled

4 Tbsp butter

¾ c diced red onion

1 c diced celery

1 c diced red bell pepper

2 Tbsp dried parsley (or fresh if you have it)

1 Tbsp capers, optional

Dash or two of hot sauce

½ tsp Worcestershire sauce

1 ½ tsp Old Bay Seasoning

1 cup panko bread crumbs

½ c mayonnaise

2 tsp Dijon mustard

2 large eggs, beaten


Preheat oven to 250 deg F.

In large pan, place 2 Tbsp butter, and sauté red onion, celery, bell pepper, parsley, capers, hot sauce and Worcestershire. Let cool.

In large bowl, mix bread crumbs, seasoning, flaked salmon, mustard, eggs and then add in cooled vegetables. Form into 8  flat cakes and place in fridge overnight (covered).

In the morning, in large skillet, heat butter and fry salmon cakes until crispy brown on each side (3 -4 minutes). Place in oven to keep warm. Serve with garlic aioli, biscuits, eggs (your favorite way – we like them over easy) and fresh fruit.

One Comment Add yours

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