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O.K. crab cake lovers, I have an alternative to crab cakes which taste just as good, if not better!
Salmon Cakes…yes, not just any salmon cakes, but salmon cakes made with Wild Caught Alaskan Salmon.
Let me explain my dilemma with salmon.
I don’t eat Atlantic salmon because from what I’ve read, the water is disgustingly dirty.
Yes, clean water Alaskan salmon cost a lot more, but we’re worth the price. You can purchase the can version from Costco which is perfect for this dish.
If you want to use fresh salmon, a pound would work perfectly.
All done, lightly fried in extra virgin olive oil.
These cakes are light, buttery, thanks to the Ritz crackers and full of flavor!
Enjoy.
Creole Salmon Cakes with Hot Mayonnaise
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Ingredients:
3 6 ounce cans salmon, Alaskan, wild caught
1 1/2 cups Ritz Crackers, crushed
1 cup Best Foods mayonnaise
1/4 cup panko bread crumbs
1/4 cup red onion, minced
1 stalk celery, minced
1 jalapeno, minced
2 teaspoons brown mustard
1 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
extra virgin olive oil
For the Hot Mayonnaise:
1/2 cup Best Foods Mayonnaise
1 tablespoon hot sauce
pinch of black pepper
Directions:
Drain salmon and set aside. In a large bowl add crushed crackers, minced vegetables, all the spices, mayonnaise and mustard, mix well. Fold in salmon and panko bread crumbs.
Form into 4 patties or you could make appetizer size if desired.
Heat about 4 tablespoons of olive oil in a skillet over medium heat, add patties in brown for about 4-5 minutes per side until nice and golden brown.
Patties can also be placed under the broiler and cooked for about 8 minutes per side.
Drain on paper napkin.
To prepare hot mayo, mix all ingredients together and serve on top of patties.
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Reader Interactions
Comments
AnonymousThis has become one of mine and my husbands favorite recipes!! I had totally forgotten about canned Salmon, sadly at my grocery store it is on the bottom shelf 🙁
So delicious and easy!! and the spicy mayo yummm!!
Thanks for sharing it!!Reply
- creolecontessa@hotmail.com
You’re welcome Tracy, I am so glad you enjoyed them!
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- Anonymous
Thank you for sharing this recipe! It was fantastic and I will definitely be adding it to my weekly menu.
Reply
- creolecontessa@hotmail.com
Thank you Misty, I am so glad you enjoyed it!
Reply
- Anonymous
This recipe is delicious. I didn’t have mayonnaise so I used greek yogurt instead and I had it in a wrap with spinach…..mmmmmmmm so good, thanks for sharing.
See Also12 Easy Essential MarinadesOne-Pot 45 Minute Coq au Vin | Half Baked Harvest60+ Christmas Breakfast IdeasSpaghetti and Meatballs | Slimming EatsReply
- creolecontessa@hotmail.com
I am so glad you enjoyed it Paulette, I often use Greek yogurt as a sub for mayo.
Reply
- Anonymous
Me and hubby love this recipes.. Delicious
Reply
- Anonymous
@Paulette! Thank you for sharing! I was wondering how it would taste with Greek yogurt!
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What a fabulous alternative to crab cakes. I love salmon.
Reply
- creolecontessa@hotmail.com
Thank you Virginia.
Reply
- Anonymous
This recipe is a keeper! Thank you!
Reply
- Anonymous
Oh Wow! We used to have Salmon Cakes for Sunday night suppers, I totally forgot about them. Going to share this with my kids…Sunday!
Reply
Hi — I remember eating salmon cakes as a kid, adding a creole flavor should be a great taste. Is it 1.5 cups of crackers already crushed or pre-crushed?
Reply
- creolecontessa@hotmail.com
Hello Leanne, it’s after crushing. Enjoy!
Reply
- Anonymous
Hi, that sounds good, could I freeze them?
Reply
- Anonymous
do you have the nutrition data available for these?
Reply
- creolecontessa@hotmail.com
No Lori, but if you Google nutritional data I believe they have sites that will calculate that for you. The data could vary depending on rather you bake them or fry them. Also depending on the spices you use.
LisaReply
- Anonymous
Hello CC, I tried these tonight and it was an utter fail. Not sure what I missed, but they were incredibly soft and had to be spooned into the oil in the pan. Fairly tasty, but….. Thanks for the recipe!
Reply
- Anonymous
If you knew the quality of the salmon they use for canned “pink” salon you’d chose a quality farm raised or pay the extra dough for some fresh salmon and cook it yourself. They use that same canned salon for dog food. It’s Keta Salmon, also known as Chum or Dog Salmon.
Reply
- Anonymous
It is not Chum, Pink Salmon is a mild tasting fish not as much oil as Spring or Sockeye, quite suited to Salmon Cakes ,any reputable Cannery should have a great Product..I know what I am talking about having spent a number of years on Fishing Boats on the Coast of British Columbia.
Reply
- Anonymous
You make me laugh! I only use my slow cooker to keep soup warm when I have guests over. I’m glad I’m not the only one who is not a fan of them. I always say using a slow cooker is like fake cooking. I know, its stupid, but it is indeed what I think!
Reply
- Anonymous
Where can I find the calorie count please?
Reply
- creolecontessa@hotmail.com
Hello Carissa, you would need to find a nutrition calculator online as I don’t have calorie counts on my site.
Reply
- Anonymous
Hi Contessa, I’m wild about salmon especially with grits….to die for!!!!!! I have a recipe that uses stuffing instead of pinko or crackers….makes a dill sauce on top, so yummy!!! Can’t wait to try yours!! Salmon is such a versatile meal…breakfast, lunch or dinner and quite cheaper in comparison to other meats!!!!!
Reply
- creolecontessa@hotmail.com
That sounds very yummy Barbara!
Reply
- Anonymous
I made these tonight and they were delicious! The only changes I made were to use fresh baked salmon and, in deference of my mother in law, leave out the jalapeño. Huge hit! This will be my go to recipe from now on.
Reply
- creolecontessa@hotmail.com
I am so glad you enjoyed it Andrea!
Reply
- Anonymous
I was going to make this recipe until i saw the comment about the disgusting Atlantic water. I’m from the Atlantic coast and our ocean is clean and our seafood is desired worldwide.Making a comment like that on a website is just plain bad press!!!
Reply
- creolecontessa@hotmail.com
Hello Louise, YOU REALLY need to loosen up! How do you know the water is pristine and perfectly clean? Don’t blame me, blame the Discovery channel! Since I am not a scientist I can only go by what the scientist tell me! Now you eat what you prefer and I’ll eat what I prefer. Please stop making this bigger than what it is. It’s fish and at the end of the day I love fish and I’ll eat fish from whatever ocean produces it! Loosen up and laugh a little, life isn’t that serious!
Reply
- Anonymous
Can you replace the cup of mayo with a cup of plain Greek yogurt instead to lighten this recipe up?
Reply
- creolecontessa@hotmail.com
Yes Kay! I often replace Mayo with Greek yogurt in lots of dishes.
Reply
- Anonymous
To clear up the misconceptions about salmon.
1. There are MANY species of salmon, sockeye, coho, chinook (often called spring) dog (often called pink)etc., that are wild salmon. These come from the West coast, Alaska or B.C Canada. They are fished either by Trollers (hook and long line) or net. The Caddie of salmon is Spring salmon with a close second being Sockeye. Very hard to find spring in stores or canned. Professional Salmon fishermen/women eat ONLY wild salmon, preferring Springs (also called chinook)
2. The east coast has salmon, the fishery is pretty well fished out and it’s difficult to get WILD
Atlantic salmon on the East Coast.
3. The salmon that are farmed on the West Coast are the East Coast Salmon. They have been found to have many viruses, an inordinate amount of sea lice and are unhealthy. They are kept in small ocean pens and are very crowded. It is a horrible practice, needing to use antibiotics and the flesh of farmed is soft and colour is added to their food, as they don’t get to swim distances and have firm flesh and beautiful colour like the wild salmon. The effects of eating
this Atlantic species that are farmed in the Pacific Ocean, has been found to be toxic to humans. At this point the people in B.C. Canada are lobbying the government to change the laws to force the farms to move their pens to land, so the wild salmon stocks are protected from diseases. Please pass this on, as knowledge is power and power is GOOD HEALTH and yummy food. Thanks for the excellent recipe creolecontessa.Reply
- creolecontessa@hotmail.com
Thank you Pamela for this wonderful information!
Reply
- Anonymous
On the West coast of British Columbia , Pink Salmon and Chum or Dog Sal on are two different Fish !!
Reply
- Anonymous
Thank you for this recipe! I used leftover salmon and hubby had 3 all by himself! He said he loved that it was like a whole new meal! It’s a keeper and when we want it I can always use canned salmon if I don’t have fresh.
Reply
- creolecontessa@hotmail.com
You’re welcome. It really is one of my favorite dishes to make. I am glad you enjoyed it!
Reply
- Anonymous
Ive eaten these all my life and im 58. My mom made them with only eggs and saltine crackers. Im looking forward to your recipe it sounds sooooo delicious…thank you for sharing.
Reply
- creolecontessa@hotmail.com
Thank you Jenny, enjoy!
Reply
- creolecontessa@hotmail.com
Yes Bola, depending on the brand of meat used it may be greasy.
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Go for it Averie, you could do 7 eggs, LOL.
Reply
- creolecontessa@hotmail.com
Glad you enjoyed it Brandy! Yes, the meat shrinks and beef will produce more grease than turkey.
Reply
- creolecontessa@hotmail.com
Thank you Vanessa!
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