Salmon Cakes

 

It’s been weeks of great food and gatherings this month. While I enjoyed the smorgasbord,and I am not complaining, today, I thought I’d make something light and refreshing. Also, a reason for me to make something out of the slab of salmon in the freezer that a friend gave me.

I have made salmon cakes using canned salmon in the past. I must say, it always turned out pretty good. However, I’d like to think that making the cakes out of fresh salmon is much much better. For one thing, the salmon flakes were tastier on its own and not mushy.

First,turn the oven on at 425 degrees fahrenheit. Line a baking sheet with a parchment paper (or use a non-stick baking sheet). If you have large baking sheet, you don’t have to cut the fillet. Otherwise, cut into half then place on the sheet. Dry the salmon well with a paper towel. Drizzle salmon with olive oil then sprinkle with salt and pepper. Bake for 15-20 minutes.

Flake meat with a fork then set aside. You may cut the sides off the fillet if they are too browned and hardened from baking.They are good for munching!

Heat oil in a pan. Saute onions until softened. Cool cooked onions in a glass bowl.

Mix cooked onions, bread crumbs, chopped parlsey, mayonnaise, dijon mustard, eggs, salt & pepper.

Mix well.

Add flaked salmon and mix gently just like so. As you can see, this is a very light mixture. I won’t recommend adding too much mayo. I am not a big fan of soggy cakes whether crab or salmon.

For even size, I used a 1/2 measuring cup to form my cakes. Pack the cup tight with the mixture.

Then tap the cup onto your palm to loosen the cake.

Sprinkle bread crumbs on both sides of the cakes then gently flatten the cake with the palm of your hands. IF you have the time, I highly recommend putting the formed patties in the fridge for at least 30 minutes to set. If not, you can go ahead and fry them up but just be very careful in flipping them.

Turn the oven to 325 degrees. You will need to finish the cakes in the oven later.

Now, heat some oil in a pan on a medium low heat. Brown the sides of of the cakes and set them aside on a non stick baking sheet.If the cakes are browning too fast, lower the heat some more. You want to cook this a tad slow.

Finish the cooking in the oven for 20-25 minutes.
Serve hot with lemon wedges or cocktail sauce and a nice serving of greens.

Enjoy!!!

Salmon Cakes
Yields 8
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Ingredients
  1. 1 side salmon fillet (about 105 to 2 lbs), boneless
  2. 2 eggs
  3. 3/4 cup mayonnaise
  4. 2/4 cup dijon mustard
  5. 1 tbsp chopped fresh parsley or 2 tsps dried parsley
  6. 3/4 cup bread crumbs and about 1 cup for dredging
  7. 1 tsp salt
  8. 1/2 tsp ground pepper
  9. 1 medium sized onion, chopped finely, cooked then cooled
Instructions
  1. First,turn the oven on at 425 degrees fahrenheit. Line a baking sheet with a parchment paper (or use a non-stick baking sheet). If you have large baking sheet, you don’t have to cut the fillet. Otherwise, cut into half then place on the sheet. Dry the salmon well with a paper towel. Drizzle salmon with olive oil then sprinkle with salt and pepper. Bake for 15-20 minutes.
  2. Flake meat with a fork then set aside. You may cut the sides off the fillet if they are too browned and hardened from baking.They are good for munching!
  3. Heat oil in a pan. Saute onions until softened. Cool cooked onions in a glass bowl.
  4. Mix cooled cooked onions, bread crumbs, chopped parlsey, mayonnaise, dijon mustard, eggs, salt & pepper.Mix well.
  5. dd flaked salmon and mix gently just like so. As you can see, this is a very light mixture. I won’t recommend adding too much mayo. I am not a big fan of soggy cakes whether crab or salmon.
  6. For even size, I used a 1/2 measuring cup to form my cakes. Pack the cup tight with the mixture.
  7. Then tap the cup onto your palm to loosen the cake.
  8. Sprinkle bread crumbs on both sides of the cakes then gently flatten the cake with the palm of your hands. IF you have the time, I highly recommend putting the formed patties in the fridge for at least 30 minutes to set. If not, you can go ahead and fry them up but just be very careful in flipping them
  9. Turn the oven to 325 degrees. You will need to finish the cakes in the oven later.
  10. Now, heat some oil in a pan on a medium low heat. Brown the sides of of the cakes and set them aside on a non stick baking sheet.If the cakes are browning too fast, lower the heat some more. You want to cook this a tad slow.
  11. Finish the cooking in the oven for 20-25 minutes.
  12. Serve hot with lemon wedges or cocktail sauce and a nice serving of greens.
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