Salmon Cakes
My mom would often tell me that, even as a young child I had an adult palate. I would eat anything. She often made Salmon Cakes and I loved them. This week, I decided to make them to share with you. I believe they turned out very well. My mom was pleased and so was my sister.
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Salmon cakes go well with mashed potatoes, peas and of course, corn muffins. I grew up eating salmon cakes with this same exact meal. Oh, and I almost forgot, with a dash of hot sauce on the salmon cakes and the mashed potatoes.
Salmon Cakes
4
servings20
minutes10
Ingredients
32 ounces canned salmon, deboned
1/2 yellow onion, finely diced
salt and pepper, to taste
2 large eggs
1/2 cup breadcrumbs
3 tablespoons flour, for coating the outside of the patties
2 tablespoons olive oil
Directions
- To a large bowl, mix together the deboned salmon, finely diced yellow onion, salt, pepper, eggs, and breadcrumbs.
- Shape the mixture into 8 to 10 equal sized patties and coat each side with a little bit of flour.
- To a large skillet, heat 2 tablespoons olive oil over medium-high heat. Cook all the salmon cakes for 4 minutes per side.
- Remove from the skillet and place on a paper towel lined tray.
- Allow to rest for at least 5 minutes before serving. Enjoy!
When I was young, I never understood why my mom would say that making salmon cakes was a labor of love. I now see why. Like her, I used canned salmon. It took well over an hour, just to pick all of the bones and shells out of the salmon. Some people use fresh salmon, but I think salmon cakes are more flavorful in the can. You might have to experiment with both, to see what works for you.
I get so much joy out of cooking. Of course, I usually like to keep it simple to save time in the kitchen. However, for this salmon cake recipe, I will make an exception, and I hope you do too. Picking the bones out of the canned salmon is tedious, but worth it.
I learned that some people call salmon cakes, salmon croquettes and, or salmon patties. I am guessing the way it was originally said in your household, is the way you say it today. Also, the ingredients that are used may vary. I decided to emulate the way my mom always fixed them.
I used two cans of salmon for this recipe. Each can yields about four to five salmon cakes. I made eight medium-sized cakes out of the two cans. If you choose to use only one can of salmon, then, be sure to half your ingredients. Once I removed all of the bones and shell out of the salmon, I placed the salmon in a bowl. I then added my ingredients. I used a pinch of salt, pepper, onion, bread crumbs and eggs to form the salmon in a patty cake form. Fish is already salty, so you won’t need any more than a pinch of salt, if you even choose to use salt at all. I then placed a piece of wax paper down on the counter and sprinkled the wax paper with a dust of flour. Every time I formed a salmon cake, I placed the cake on the floured waxed paper.
Once all of the cakes were formed and placed on the waxed paper, I sprinkled the top with a little more flour to prepare for frying. Feel free to place these in the oven as well. You may choose to use flour or not, for the oven baked version. It is a personal choice. I hope your palate enjoys this recipe as much as mine did!
