Bizarre Dinnertime Ritual = Salmon Cakes

A couple of days ago at about 4:30 pm, I had my head in the cupboard, then in the fridge and then back to the cupboard with a desperate trip to the deep freeze thrown in.  What was I doing?  Many of you may know and quite possibly have also have taken part in this bizarre behaviour;  it is called “what are we going to have for dinner?”

Salmon Cakes

My “inspiration” came from a can of salmon and a bag of potatoes  On one trip to the cupboard, a lightbulb came on in my head and I thought, salmon cakes.  Over the years I have often made fish cakes using a can of chicken haddie; when I was growing up, these cakes were a staple in our house. So, why not salmon, it would probably even be tastier?

{If you are unfamiliar with chicken haddie,  it is “the term for canned haddock, cod, cusk or hake, or any combination thereof, that has not been ground and does not include dark or sow hake.” (}

Salmon Cakes

These are simple to make, fairly quick and if you are organized (like my mom was) you can even make them earlier in the day, separate the layers with waxed paper and store the salmon cakes covered, in the refrigerator, until ready to fry.

Here is my recipe, I hope one afternoon it will save you from the bizarre dinnertime ritual! {By the way, they were delicious!}

4.5 from 2 reviews
Salmon Cakes ~ {Recipe}
Recipe type: Dinner
Serves: 4
  • 1 can of sockeye salmon
  • 2½ pounds of potatoes (I prefer to use yellow fleshed)
  • 1 onion (chopped fairly fine)
  • ¼ cup of butter, plus 1 Tbsp, plus extra for frying
  • salt & pepper
  • 2 Tbsp. finally chopped Italian parsley (optional)
  1. Saute onion in 1 Tbsp. butter until onions are translucent
  2. Peel and cut potatoes into 2 inch chunks. Cover with water, add salt and boil until tender, then mash potatoes along with the ¼ cup butter
  3. Remove skin and bones from salmon and break fish into small pieces.
  4. Add the sauteed onions, parsley & salmon to the potatoes, season with salt and pepper, stir to combine.
  5. Form potato/salmon mixture into 2 inch balls and flatten to form a cake.
  6. Working in a couple batches, fry cakes in a small amount of melted butter until a golden crust has formed, flip each cake and repeat.
  7. Makes approximately 8 cakes


  1. I soooooo wanted to like salmon, living in the Pacific NW where it’s a staple but I just never got used to the taste. The only fish I eat is sole and Alaskan halibut. I would imagine this recipe would work for that or is it only for canned fish? What about tuna?

    • JoJo, I am thinking the recipe would work well for any cooked fish including sole, halibut or tuna. If you try any of these versions I would love to hear how they turned out!

  2. I loved the fish cakes Mom made! This sounds like a very yummy version.

    • Exactly Kathy, these are definitely a variation on mom’s fish cakes. I still like the “chicken haddie” version but it is sometimes difficult to find and surprisingly expensive! {Way more expensive than salmon!}

  3. michele malone says

    I’m not a fan of the flavor of grilled salmon, but my grandmother used to make salmon patties for us as kids & it was one of my favorite meals. She would use a can of salmon, mash it up, and mix in seasonings & bread crumbs or cracker crumbs. then they would be fried in a skilled with only enough oil to keep them from sticking. It’s still a favorite of mine. :) I haven’t tried them with potatoes mixed in, but I bet that would be a wonderful addition. we usually eat them with mashed potatoes anyway.

  4. This recipe – and your picture – look delicious! Thanks for posting!

  5. I came upon this recipe while looking for salmon cakes on pinterest and it looks really yummy! Can you clarify the size of the can of salmon that you used? Was it a small can like tuna, or a bigger size like say a soup can? I can’t wait to try it :)

  6. Bunny Dobbie says

    Wow I can’t wait to tell my husband your recipe! Much more economical than the one i’m using.
    I use 2 cans of salmon and two potatoes for the two of us. It’s a pricey dinner of course. Salmon in the can is the only way we can ensure its wild and not farmed salmon.
    I microwave the potatoes, let them cool a bit, peel them then mash. They are dryer that way. I add 1 egg , a bit of hot sauce, a tablespoon of olive oil. mash that in with the potato then add some summer savory. I clean out the skin and bones from the salmon cans and break it into chunks and fold it in. I prefer the salmon mixed well in but my husband likes pieces.
    i was frying cakes for years until one day i decided to try cooking it as a loaf. I use a glazed earthenware loaf pan which might keep it from browning too much on the sides and bottom. I put the ingredients in an oiled pan and pull the sides away with a spatula, then i sprinkle it with cornmeal. That gives it a lovely crunch on the outside.
    You’re only cooking the egg that’s in it. the rest is fine to eat now.. so i bake it for about 30-40 minutes. For me it meant less mess and bother than frying the patties.

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