Dad's Favourite Salmon Cakes

These are the salmon cakes that built family dinners in the days before fresh fish was a weekday option. Canned salmon was a Depression-era staple in American pantries, and recipes like this one stretched a 14-ounce can into eight savory cakes for an entire family.

Don’t drain the salmon completely. The liquid is part of the flavor and helps the cakes hold together as they cook. A light pour-off is enough to remove excess water from the can.

The controversial bones-and-skin question: leave them in. Canned salmon bones are soft enough to mash between fingers and provide a significant calcium boost. They disappear into the texture once mixed with the cracker crumbs. Pick out only the dark skin if you find it visually off-putting.

Cracker crumbs (saltines or Ritz, pulsed in a food processor) work better than breadcrumbs here. They have more fat and salt baked in, contributing to better browning and richer flavor than plain breadcrumbs. Don’t skip in favor of panko; the texture comes out wrong.

The browning step matters. Get the butter hot enough that the patty sizzles the moment it touches the pan; lukewarm butter just absorbs into the cake and produces greasy, pale results. Three to four minutes per side gives a proper crust.

The creamy soup sauce with chopped fresh fennel is the unexpected finish. Fennel’s anise note brightens the rich cakes and the canned soup; together they form an instant gravy that turns this dish into a complete meal.

Kitchen Tips

• Chill formed cakes 15 minutes before frying for cleaner shapes.
• Use a non-stick or well-seasoned cast iron skillet to prevent sticking.
• Add a squeeze of lemon juice to the salmon mixture for brightness.
• Make ahead and freeze raw cakes for a fast freezer-to-pan dinner.

Variations

• Stir in a tablespoon of fresh chopped dill or parsley for herbal lift.
• Use sweet potato instead of crackers for a gluten-free version.
• Serve over salad greens instead of with the cream sauce for a lighter take.