Deviled salmon cakes from Epicurious

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    Refrigerate salmon cakes 1 hour before cooking them. This recipe is from Parade magazine.

  • chawkins on March 07, 2014

    My go-to recipe for salmon cakes. This is actually a Sheila Lukins recipe that appeared in the Parade Magazine years ago. I normally used a 14.75oz canned salmon that needed to be de-boned and de-skinned mixed with saltine cracker crumbs as called for, the resulting mixture was usually quite loose even after refrigeration. Last night, I used two 6-oz cans of boneless and skinless salmon from Costco and whole wheat bread crumbs in the mixture and regular seasoned bread crumbs for the coating, resulting in a much firmer mixture that was easier to handle. The cooked salmon cakes were delicious as usual or may be just a tad better because the cannery did a better job of deskinning the salmon than I would have.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.