Salmon Cakes



  • 213 g (7.5 oz) can of salmon
  • 1 small onion – finely chopped
  • 1 egg
  • 1 cup pork rinds – crushed
  • 1 tbsp mayonnaise
  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • 1/4 tsp tabasco sauce
  • 1/4 tsp ground pepper
  • pinch of salt


Makes 4 servings

  1. Drain salmon and place in a medium size bowl.
  2. Mix into bowl chopped onion, egg, pork rinds, mayonnaise, paprika, tabasco sauce, salt and pepper.
  3. Divide mixture evenly into 4 and roll into balls. Flatten salmon balls between your palms and form into patties.
  4. Place in fridge for 20 minutes to firm up.
  5. Heat olive oil in a fry pan over medium heat.
  6. Place salmon cakes in fry pan and cook one each side until golden brown.
  7. Serve with salad or your favourite veggies.

Fish is on the Menu!

Dave posted a fantastic fresh Sockeye Salmon recipe a while back. Today I cheaped out and am posting a canned salmon recipe. If you are routing around in your pantry and find a can of salmon (like I did today) this is the recipe for you. Instead of breadcrumbs use pork rinds, they add just the right texture without a strong pork flavour. The tabasco and paprika give the cakes a slight spicy bite.

These are so delicious. Make smaller ones and serve as appies at happy hour!

Nutrition Facts

Amount Per 1 Serving

Fat14.65 g
Carbohydrates0.18 g
Fiber 0 g
Protein28.83 g
All ingredients in the bowl
All mixed up and ready to be divided
Frying in the pan – nicely brown

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