Easy Salmon Cakes. Food you never knew you wanted. Food, beds, collars, toys & more for your dog. Mix egg, onion, breadcrumbs and salmon together.

Easy Salmon Cakes Drain and leave to steam-dry, then mash. Rolene's Page Back to Recipe Review this recipe. Flake the salmon away from the skin and add to the potato mixture along with the peas and spring onions. You can have Easy Salmon Cakes using 18 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Easy Salmon Cakes

  1. You need of For the Salmon Cakes.
  2. It’s of Salmon Filets.
  3. It’s of olive oil.
  4. It’s of mayonnaise.
  5. Prepare of dijon mustard.
  6. It’s of worcestershire sauce.
  7. You need of large egg lightly beaten.
  8. You need of black pepper.
  9. It’s of dried parsley.
  10. You need of smoked paprika.
  11. You need of saltine crackers or pork rinds.
  12. It’s of olive oil.
  13. You need of For the Lemon Dill Sauce.
  14. Prepare of mayonnaise.
  15. Prepare of Juice and zest of 1 lemon.
  16. You need of mustard.
  17. You need of black pepper.
  18. You need of fresh chopped dill or 2 tbsp dried dill weed.

Carefully fold the vegetables and salmon into the potato mixture until just combined (try. Place the egg and breadcrumbs in separate bowls. Dip each cake first in the egg and then in the breadcrumbs, making sure they are evenly coated. Transfer the fishcakes to a large non-stick baking sheet and spray lightly with oil.

Easy Salmon Cakes instructions

  1. Pre heat oven to 425 degrees.
  2. Line a baking sheet with foil and place the salmon on the baking sheet. Drizzle with olive oil and roast for 15 minutes or until fish flakes easily with a fork. Cool to room temperature..
  3. When the fish is cool enough to handle, flake the salmon into bite sized pieces using a fork and transfer to a large bowl. If any juices begin to collect in the bottom of the bowl, drain the fish before moving forward with the remainder of the recipe..
  4. In a small bowl, stir together the mayonnaise, dijon, worcestershire sauce, egg, pepper, parsley and smoked paprika..
  5. Add the mayonnaise mixture to the salmon and, carefully, fold together being careful not to break up the fish too much. Gently fold in the pork rinds or saltine crackers. (I used pork rinds for this recipe.).
  6. Form the salmon mixture into 6 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes. (Salmon cakes can be frozen at this point. Wrap each cake tightly in plastic wrap and then foil. Unwrap and cook from frozen by following the instructions below.).
  7. While the salmon cakes chill, make the sauce by combining the mayonnaise, lemon juice, lemon zest, mustard, pepper and dill in a small bowl. Cover and refrigerate until ready to serve..
  8. Heat the olive oil in a large skillet over medium-high heat..
  9. Add the salmon cakes and cook over medium heat until golden, approximately 3-4 minutes. (Longer if frozen) Turn the salmon cakes over with a spatula. Cook until golden brown, crispy and cooked through, approximately 3 minutes..
  10. Transfer to a serving platter and serve immediately with lemon dill sauce and lemon wedges, if desired..

When I rise up, let me rise up joyful like a bird. Flip over and repeat on the other side. Put the finished fishcakes on a plate in the warm oven to keep warm while you make the rest. Add the lemon zest, spring onions, mayonnaise, season with salt and pepper and mix thoroughly. Add the salmon and use a fork to fold through the potato mixture: you should still have some nice.

source: cookpad.com