Salmon Cakes



This is a gotta-have recipe.  If you make this for your family or friends they will think you are the  Provided they like fish of course.  We just had this tonight and I’m glad she made a lot because I kept going back for more.  The fresh salmon is great but you could use 2 cans of big canned salmon if that’s easier and quicker.  The Rice Chex breading really made this crunchy and added a nice alternative flavor.  The Flax Meal is definitely optional but we always have some on had so she threw it in.  The cakes were very clean tasting and the recipe is simple enough that anyone could make this without a fear of failure.  My wife doesn’t use a recipe because she’s made them so much but this is the approximate values.  After you make it twice, you’ll be able to improvise and add stuff you want like maybe some Dill, minced onion, lime juice, parsley or whatever!  Have fun with this and go make it right now for someone.


16        oz         Fresh, Cooked Salmon

1          c.         Crushed up Rice Chex

1                      Egg

2          TB        Lemon Juice (1/2 a lemon)

2          TB        Mayonnaise

2          TB        Flax Meal (optional)

1          tsp.      Dijon (or other mustard)

                        Salt and Pepper


You’ll also need 1 cup of Crushed up Rice Chex for the “breading”


1.  Heat a large skillet on the stove with some oil over med. heat

2.  Take ¼ cup fish and make into a cake

3.  Cover in Rice Chex “breading”

4.  Cook in skillet 4 – 5 minutes on each side


We served it with lemon and some of Beth’s homemade Remoulade Sauce.











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