Salmon Cakes


Serves 4-6

These little cakes can be served hot and crispy for a delicious dinner, and are also great as leftovers for a light lunch with a fresh salad.  Even those you do not care for fish and seafood should try these out..they have been winners with the pickiest of eaters!


2 strips bacon, cooked crispy, bacon fat reserved in pan

¼ cup cooking onion, chopped

1 egg

¼ cup mayonnaise

*this is optional…if mixture is too dry add little bit at a time until the proper consistency; do not exceed ½ cup

2 tsbp Dijon mustard

½ teaspoon sugar

½ lemon, zested

1 (14 ounce can) or 2 (7 ounce cans) wild salmon, checked for large bones

                *can also use leftover salmon fillets that have been flaked with a fork – whatever you have on hand!

1 baked or boiled potato, cooled

¼ cup breadcrumbs

*may need more depending on the size of your salmon cakes and how much breading you like on each cake

2 tbsp grated parmesan

Freshly ground black pepper

½ cup vegetable oil for frying cakes


  1. Heat 1 tablespoon of the reserved bacon fat in a small sauté pan over low heat.
  2. Add the onions and cook until translucent. Cool the onions for a bit.
  3. Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl.
  4. Add the salmon and potato, mixing gently after each addition.
  5. Form the mixture into 12 small patties.
  6. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste.
  7. Coat the patties in the bread crumb topping.
  8. Heat 1/4 cup of the oil in a large sauté pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary.
  9. Add more oil, as necessary. Arrange on a serving platter and serve.