Endsley Family Salmon Cakes
by Rob Endsley/
Prince of Wales Sportfishing

When you’re born an Endsley you get to inherit the finest seafood recipes that human beings have every laid their lips upon. This here salmon cake recipe, for instance, has been in the Endsley fishing family for like eleventy billion years, or something like that.

Since I’m a fisherman you probably won’t believe that for one minute, but believe this…these salmon cakes are da bomb!

Just like the Spicy Salmon Sandwiches you’ll find on our seafood recipe page these are also a great way to use up leftover salmon, or any other fish for that matter. Try them and let us know what you think.

Here’s what you need:

1 pound cooked salmon
1/2 cup bread crumbs
1 egg
½ cup chopped celery
¼ cup chopped green onion
¼ cup Mayonaisse
2 tbsp lemon juice
1 tsp Dijon mustard
¾ tsp salt
¾ tsp black pepper

-In a large bowl mix all the ingredients thoroughly together.

-With dampened hands shape mixture into 8 to 10 salmon balls about the size of your palm.

-Roll the salmon balls in Panko and place them on a baking pan

-Place them in a frying pan with olive oil and flatten them out with a spatula to make patties. The olive oil should be between 200 and 225 degrees to keep from burning the patties.

-Cook until crispy on both sides and serve.

These salmon patties go great with a spicy aioli sauce or Hawaiin sweet and sour sauce.

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