Salmon Cakes Diablo

This recipe has a little more “zing” than the common salmon cake recipe. It is also baked, as opposed to fried.


  • 1 lb salmon steaks/cutlets or 16 oz. can (picking out bone and skin) pink salmon, coarsely chopped
  • ½ cup finely diced onion
  • ½ cup finely diced celery
  • 1 tsp drained pickle relish
  • ½ cup mayonnaise
  • 1 Tbsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1 tsp lemon zest
  • ½ tsp Worcestershire sauce
  • ¼ tsp paprika
  • 2 dashes Tabasco or favorite hot sauce
  • Salt and ground black pepper, to taste
  • 2 egg whites


  • ½ tsp dill weed
  • 1 ½ cup toasted bread crumbs


  • Frying pan
  • Bowls
  • Spoon
  • Baking sheet
  • Parchment paper or Silpat (non-stick mat)


  1. Preheat oven to 375°F.
  2. Place the salmon in a shallow frying pan and pour in enough water to come halfway up the sides. Simmer for about five minutes until the fish is just done.
  3. Drain the salmon and transfer to a bowl.
  4. Remove the skin and bones, gently flake.
  5. Let cool slightly.
  6. Blend all ingredients except bread crumbs and dill weed.
  7. Stir until well mixed and add salmon flakes. Gently mix as not to break up salmon too much.
  8. Form 8 cakes.
  9. Combine the bread crumbs and the dill weed in a bowl. Roll the cakes in the mixture.
  10. Place cakes on a nonstick baking sheet, and bake 10 to 15 minutes or until golden brown.

What you should know

When poaching the salmon, do 50/50 white wine and water for a little more flavor.

Substitute all or part of Mayonnaise with sour cream for extra “tang”. You will have to judge by eye how much to add to recipe depending if you use fresh or canned salmon. If it seems to moist, you can add some of the bread crumbs to “stiffen-up” the mixture.

You can always omit the hot sauce and paprika for a more angelic taste.

Re: Salmon Cakes Diablo

John, what is pickle relish?

Re: Salmon Cakes Diablo

Here in the states it is a condiment used for hamburgers and hot dogs.

Re: Salmon Cakes Diablo

I used this recipe for my New Year’s Eve dinner party for 12 people and everyone thought it was great. However, in a trial run, using fresh salmon, I found that the consistancy was too liquid to form into cakes, so I added some mashed potato before rolling the cakes in the breadcrumbs. Not only did this achieve a better consistancy, it didn’t detract from the taste and also had the added advantage of making a more substantial dish and I therefore simply served the cakes on a bed of leaves (cos lettuce, baby spinach, lambs lettuce and ollo rosso). I also gave everyone a sherry glass filled with my ‘Mild Sweet Chilli Chutney’, which complimented the flavour of the salmon cakes wonderfully. Hopefully, I have managed to link the recipe for you! Mild Sweet Chilli Chutney

Re: Salmon Cakes Diablo