We all eat a ton of salmon every week because of the nutritious content within the fish, and I am no exception. I like to incorporate salmon in my diet at least a couple times a week. I like to change up how I cook the fish so I don't get too bored of eating the same thing. Making salmon cakes are a great way of using this flavourful fish. What's great about this recipe is that it has very little ingredients, takes hardly no time at all to do, and lastly, you can use canned salmon. No one will be able to tell the difference between fresh and canned in this recipe. Serve it up with some lemon wedges and a nice salad of mixed baby greens, and there you have lunch or a light dinner ready in minutes.

Adapted from the "Salmon Cakes" recipe on the website http://www.canadianliving.com/

Serves 4


  • 2 large potatoes, boiled until tender and cooled
  • 3 green onions, chopped
  • 2 tbsp chopped fresh parsley
  • coarse salt
  • freshly cracked black pepper
  • 1/4 tsp lemon zest
  • 1 egg, beaten
  • 2 cans salmon, well drained and flaked (213 g)
  • 2 tbsp olive oil
  • 4 lemon wedges (for serving)

In a large bowl, add in the boiled potatoes and using a fork mash them down. Add in the green onions, chopped parsley, salt, pepper, lemon zest, egg, and the salmon. Combine the ingredients together, but make sure not to over mix.

Form the salmon mixture into 3/4" thick patties. Heat oil in a large non-stick skillet on medium heat, and place the patties in. Make sure not to overcrowd the pan. Cook the patties about 5 minutes per side or until golden brown. Serve warm with lemon wedges.

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