What exactly are Salmon Cakes?
Salmon cakes are circular patties made from canned salmon. For moisture and to keep the patty together while sautéing on a skillet, the salmon is combined with eggs, breadcrumbs, and mayo. These cakes are delicious, and the best part is that they are created using simple ingredients that you most likely already have on hand.
Salmon Cakes: How to Make Them
This fish patty dish just takes 15 minutes to prepare. Make the preparations ahead of time and leave the cooking to the end.
Sauté the onions: Sauté the minced onion in olive oil in a hot skillet until transparent and softly browned.
Break up the tinned salmon into small pieces in a large mixing basin.
Combine all of the following ingredients: Combine the fish with the remaining ingredients.
Form the cakes: Using a scoop or a spoon, form the salmon cakes. Form into a ball and lightly flatten.
Cook: Preheat a large skillet over medium heat for three to four minutes, or until golden brown on each side.
Substitutions for Ingredients
Use fresh herbs instead of dill or parsley, such as basil, thyme, or even cilantro.
Breadcrumbs: We prefer panko breadcrumbs, but crushed saltine crackers can suffice in a pinch.
Lemon juice can be replaced with lime juice. It still tastes like citrus, but with a new twist. Add lime or lemon zest for even more citrus flavor!
Canned salmon: Use leftover baked salmon instead of canned salmon.
Variations in Flavor
Cayenne pepper or hot sauce can be used to provide a spicy touch to the salmon cakes.
Veggie-loaded: To increase the amount of vegetables in the dish, add minced jalapenos, garlic, red bell peppers, onions, or celery. If you add too much, the patties will fall apart more easily.
Panko-coated patties: Coat the patties with even more bread crumbs to make them extremely crispy on the outside.
Cajun: For a more cajun flavor, add old bay seasoning to the salmon pancakes. Add more salt and black pepper to taste.
Low-carb: Replace the breadcrumbs with around 1/3 cup parmesan cheese to reduce the carbohydrates in the cakes. The flavor is a little odd, but your sugar levels will like it.
Kitchen Recommendations
There’s nothing difficult about these salmon cakes when you know how to prepare a superb patty. We’re going to share our best ideas and tricks with you!
Measure with a cookie scoop: Using a medium cookie scoop, make all of the salmon cakes the same size. We like balls about the size of one and a half tablespoons.
Use boneless canned salmon: Costco’s canned salmon is ideal for this recipe. When using other brands, select canned salmon in water that is boneless.
Sauté in a nonstick skillet: Cook on medium heat in a nonstick pan to prevent the cakes from burning. Slow and steady wins the race!
Drain the salmon: Thoroughly drain the tinned salmon. Extra liquid dilutes the mixture.
Flake the fish with a fork: Flake the salmon with a fork. Large chunks of fish in the patties should be avoided.
Add an egg: The recipe asks for two eggs, but if your patties are falling apart (especially after adding more ingredients to the batter), add an extra egg to help bind the patties.
Thoroughly combine: Thoroughly combine the salmon mixture. The components will not join together well if they are not thoroughly combined.
Avoid flipping too quickly: Wait until the salmon patties have acquired a crispy golden coating before flipping. If you flip the patties too soon, they will fall apart.
Methods of Service
Salmon cakes are commonly served as a lunch or supper dish, but they can also be eaten as a snack. Layer the cakes between homemade brioche buns or lettuce wraps to make a salmon burger. Don’t forget to top with a sauce to amp up the flavor! We enjoy making rapid tzatziki sauce, 5 minute tartar sauce, and sweet chili sauce. If you like mustard, a thin spread of dijon mustard is fantastic!
If you don’t like burgers, offer the salmon cakes as a salad topping instead. We prefer to cut the patties into smaller pieces and serve them on top of salads like arugula, avocado, tomato, and cucumber salad and kale quinoa salad.
Storage Suggestions + Reheating
For a few days, salmon cakes are a pleasant and easy protein-packed snack or dinner. With these strategies, you can keep the cakes tasting delicious.
Storing
The best approach to save excess salmon cakes is determined by how long you intend to keep them.
Advertisement:
Refrigerator: Refrigerate the patties in an airtight container for up to three days.
Place cooled patties in an airtight container in the freezer to store cooked salmon cakes for up to two months. Form the patties, then freeze on a baking sheet, to store uncooked salmon cakes for three months. Transfer patties to a freezer-safe container or bag after frozen. Using parchment paper, separate each patty. Thaw in the fridge before cooking.
Reheat the salmon patties according to the amount of time you have available and the crispness you choose.
Reheat the patty in an oiled skillet on the stove to keep the exterior crisp.
In a pinch, microwave the patties for a few seconds until warmed. Keep in mind that microwaved patties are softer (less crispy) than other ways of reheating.
Reheat a substantial amount of salmon cakes in the oven for around five minutes at 400°F.
Preheat the air fryer to 375°F for four minutes to make a quick but crispy salmon cake. In the fryer basket, avoid overlapping the cakes.
1 tablespoon olive or avocado oil
1 large onion, chopped 18 oz drained canned salmon
three huge eggs
1 pound bread crumbs
1 tablespoon garlic salt with parsley
1 tablespoon mayonnaise
2 tablespoons lemon juice
3 tablespoons fresh herbs frying oil with chopped dill or parsley
Instructions
Preheat an oil-splattered pan. Sauté the minced onion until it is transparent and faintly browned.
Advertisement:
Break up canned salmon into small pieces in a large mixing dish.
Add the remaining ingredients to the fish and mix everything.
Make salmon cakes with a spoon or a scoop. Make a ball out of them and lightly flatten them.
Preheat a skillet over medium heat. Cook for 3-4 minutes on each side, or until golden brown. Enjoy!
Advertisement:
