Coni’s Salmon Cake Recipe

Coni’s Salmon Cake Recipe

This is an amazing recipe I’d like to call Coni’s Salmon Cake recipe. Coni is THE most amazing cook. If you know, you know! You have to trust me on this one! These salmon cakes are crisp on the outside with tasty bites of flaked salmon. They are made from just a few simple ingredients, including canned salmon! So easy and economical. I also have Coni’s awesome secret sauce recipe that I will include, which is only 3 ingredients! Don’t get stuck in a rut when it comes to dinner. These make a great lunch, dinner, or even meal prep for the week! They taste even better the next day!

WHAT YOU WILL NEED TO MAKE THESE SALMON CAKES:
- 15 OZ of pink boneless – skinless canned salmon – the one I used
- 1/4 cup onion diced
- 1 egg
- 21 saltines
- 2 TBSP Avocado Oil
- 1 TBSP grass-fed butter
HOW TO MAKE THESE SALMON CAKES:
- Open the can of salmon and drain really well.
- Crush the saltines in a ziploc baggie. You want the texture to be super fine. Like a bread crumb texture.
- In a bowl mix the salmon, egg, onions, and cracker crumbs. Be sure you mix really well. The finer the mixture the less likely your patties will fall apart when cooking.
- The mix should make 6 patties
- In a frying pan, heat the oil and butter until the butter is melted.
- On medium heat, fry the patties 5 minutes per side, or until golden brown.


HOW TO MAKE THE SECRET SAUCE:>

WHAT YOU WILL NEED TO MAKE THE SAUCE:
**Mayo**
**Sweet Relish**
**Ketchup**
HOW TO MAKE THE SECRET SAUCE:
No specific measurements here. So….it is is super easy to make! Just depends how much sauce you want ! You can start with 1/2 cup of mayo and add about 2 TBSP of sweet relish. Then add a couple dashes of ketchup just to give it that little bit of color and sweetness! You can play with this recipe and make it your own! It’s basically a quick version of 1000 Island dressing! Delicious!
This tried and trusted recipe is a lifesaver when it comes to getting a weeknight dinner on the table in a hurry. These salmon patties (aka salmon cakes) are filling, satisfying and economical too! The leftovers are great the next day! If you keep canned salmon around, this will always be a good back-up dinner, because it uses mostly pantry staples. Serve it with tartar, my secret sauce recipe above, or sweet chili sauce. The possibilities are endless!!

Coni’s Salmon Cakes
Ingredients
- 15 oz boneless- skinless canned salmon
- 1/4 cup diced onion
- 1 egg
- 21 saltine crackers, ground fine
- 2 TBSP avocado oil
- 1 TBSP grass-fed butter
Instructions
- Open the can of salmon and drain really well.
- Crush the saltines in a Ziploc baggie. You want the texture to be super fine. Like a bread crumb texture.
- In a bowl mix the salmon, egg, onions, and cracker crumbs. Be sure you mix really well. The finer the mixture the less likely your patties will fall apart when cooking.
- The mix should make 6 patties
- In a frying pan, heat the oil and butter until the butter is melted.
- On medium heat, fry the patties 5 minutes per side, or until golden brown.
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WHAT I USED TO MAKE THESE EASY DELICIOUS SALMON CAKES!
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Pair the SALMON CAKES with my Lightened Up Broccoli Salad for a delicious lunch meal prep!
