Salmon Cakes (Crab or Tuna)



4 Tbsp bacon grease, oil, or butter (divided)

1/2 onion, diced or 1/4 cup green onion (don’t cook)

1 /2 bell pepper, diced 

Salt & pepper 

1 tbsp Old Bay seasoning 

4 - 5oz canned salmon or crab, drained and flaked

2 eggs

1/4 cup mayonnaise

1 Tbsp Dijon

1/4 cup Italian bread crumbs (sub panko)

1/2 cup panko bread crumbs, coating 


Makes 8 large heaping scoops


Sauté veggies in 2 Tbsp fat with salt and pepper over medium heat 8-10 minutes. Allow to cool slightly. 


Flake salmon into a large bowl; beat the eggs and add to the bowl. Add the remaining ingredients, minus the breadcrumbs for coating. Add a bit more mayonnaise if needed to reach desired consistency.


Using a large scoop, form into puck shape, making 8 in total. Combine breadcrumbs in separate dish and coat both sides of cake. Place on tray, cover with plastic wrap and refrigerate at least 1 hour, up to 8 hours. 


Stovetop/oven method:

Heat a skillet over medium heat with 2 Tbsp fat and place cakes in the pan; cook for 5 minutes on each side, until nicely browned. Keep them warm in the oven at 200, for up to 15 minutes, if desired.


Broil method:

Place rack 8 inches from the boiler element and line a metal baking sheet with parchment paper. Cook for 4 minutes on high broil, rotate pan and then broil on low an additional 6-8 minutes until tops are golden brown.


Tartar Sauce

  • 1/2 cup Mayo 
  • 1 tsp Dijon mustard 
  • 2 tablespoons relish
  • 1 tablespoon lemon juice (or white vinegar)
  • 2 dashes hot sauce 


Stir to combine. 



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