When I was a kid, one of my favorite recipes mom used to make was salmon cakes with mac & cheese. Over the years, I’ve tried different versions of salmon cakes, but they were all too…shall I say… fancy. This is NOT a fancy recipe. This meal is inexpensive, fast, and delicious, and makes for great leftovers. Canned salmon haters need not apply. 😉
The recipe:
Filler:
1/2 cup Italian-style Breadcrumbs
1/4 cup Fresh Parsley, chopped
1/4 tsp Italian Blended Herbs
1 tsp Old Bay seasoning
1 egg (beaten)
Salt and pepper to taste. Be liberal with your pepper.
Combine filler ingredients and set aside.
Coating:
1/2 cup Italian-style Breadcrumbs
1/4 cup Fresh Parsley, chopped
Combine Coating ingredients and set aside. You will use this to coat the salmon cakes.
Preparing the Salmon Cakes:
1 can pink salmon. Save the Liquid
Place the Salmon in a bowl and pick out all the bones
Pour the liquid back in with the Salmon
Using your hands, combine the salmon and the FILLER. Mix thoroughly
Shape the Salmon into balls
Roll each ball in the COATING.
Now is a good time to get your water boiling for the mac and cheese.
Cooking:
In a large skillet or frying pan, melt butter and olive oil.
Place the Salmon Cakes into the pan. Flatten the Salmon Cakes just slightly with a spatula.
Heat over medium heat for 4 or 5 minutes per side. Check your cakes to make sure you flip them when they are golden brown. Don’t let them get too dark or burn.
Serve with mac & cheese. Enjoy!
This post was originally published on June 26th, 2011, and updated November 22nd, 2022, then again on September 24th, 2025, as I realized the recipe wasn’t very well laid out. Me thinks I might need a WordPress Plugin for posting recipes. Added to the to-do list.
