Salmon Cakes

  I recently found a used copy of Marcia Adams New Recipes from Quilt CountryWhat a great find. I did not know that she had a sequel to her Quilt Country Cookbook out and it is just as good as her original cookbook, which is one I use often. I have marked several recipes to try and tonight the recipe was for Salmon Cakes.
This recipe is different from the one I would normally use and has lemon juice, hot sauce and uses cracker crumbs for the filling. I used GF crackers instead of the saltines called for and it worked just fine. Bettie and I were impressed by the flavor and texture of the patties and I will certainly make them again. I did not have any bell pepper on hand so used some of Sue’s canned pimentos. That worked so well that I will do that again instead of the peppers. 
The three minutes on each side in hot oil works and sauteing the onion and pepper before mixing the cakes also worked very well. No raw pieces of onion to bite into with the short cooking time of the patties. 
  Canned Salmon keeps on your shelf and is handy for a quick way to get meal that is healthy and good for your family.
Salmon Cakes
1 14 to 15 ounce can salmon, drained
1 ½ tablespoon butter or vegetable oil
1 small onion, chopped
¼ cup green bell pepper finely chopped
¾ cup finely crushed saltine crackers, about 20
1 tablespoon minced fresh dill or 1 teaspoon dried dill
½ teaspoon black pepper
3 shakes of hot red pepper sauce
3 tablespoons milk
1 tablespoon fresh lemon juice
1 egg, beaten
1 ½ to 2 tablespoons vegetable oil
  Pick through the salmon and discard the skin and larger bones; set aside. In a skillet combine the butter or oil, onion and bell pepper. Saute over medium heat for 5 minutes, or until softened.
  Add to the salmon, crackers, dill, black pepper, hot pepper sauce, milk, and lemon juice. Combine lightly then add the egg and mix lightly again. Shape into 4 to 6 patties depending on how large you want them. I made four out of ours, one apiece.
  Heat oil in same pan you used for the onion, when hot add patties carefully and saute 3 minutes; carefully turn over and cook for 3 minutes more.
  Remove to plate and serve with tartar sauce. They would also be good in toasted buns with lettuce and a tomato slice.


  1. Another "must do" recipe, the apple nut bars from yesterday were very very good.

  2. I've used the same way to make these for a long time, but it is always a time for change. Copied this and will try it next time. Thank you.

  3. Thanks Gals, Always nice to hear from our readers. I too always used the same recipe, but these are very good and make for a change as you said Sherry. Glad you enjoyed the apple nut bars Pam. The apples are so good this time of the year.

  4. I'm giving these a go today.....except I've got salmon in the freezer (from my own rod/Lake Michigan). It will be a nice change to grilled.

  5. Sounds good! Nothing like fresh fish caught yourself.

  6. Hi there! Love your salmon cake recipe. You put WAY more stuff in than I do so I will try your recipe this week! Also you asked about my apple peeling....I am not finished yet. Got all busy with green beans. Just put more in the freezer this morning. Plan to do at least another 10 pounds of apple pie filling this week and that may finish them or close to it! With any left at that point I will bake some. Just ordered a bottle of "Boiled Cider" from King Arthur Flour Co. and plan to try it in some apple recipe. Expect it today in the mail. Keeping busy for sure! Brown ticking stripe would be cool but I have never seen any, Glad you liked the pot holders. Love your blog! Read it every day. dkc

  7. Hi Diane, My you sound so busy. I read your blog also. The apples will keep better than the beans will. We are having a month of Dr appointments so I hope not to have to do a lot of canning or freezing. Hope you like the salmon cakes. We did, I think the lemon juice was what I found so good. Really perks up the flavor of the canned salmon.


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