Easy Salmon Cakes. Food you never knew you wanted. Mix egg, onion, breadcrumbs and salmon together. If mixture is too dry, add some reserved liquid from the salmon.
Flake the salmon away from the skin and add to the potato mixture along with the peas and spring onions. Carefully fold the vegetables and salmon into the potato mixture until just combined (try. Place the egg and breadcrumbs in separate bowls. You can have Easy Salmon Cakes using 18 ingredients and 10 steps. Here is how you cook it.
Ingredients of Easy Salmon Cakes
- It’s of For the Salmon Cakes.
- Prepare 1 lb of Salmon Filets.
- It’s 1 tbsp of olive oil.
- It’s 1/2 cup of mayonnaise.
- It’s 1 tbsp of dijon mustard.
- You need 1 tsp of worcestershire sauce.
- Prepare 1 of large egg lightly beaten.
- Prepare 1/8 tsp of black pepper.
- You need 2 tbsp of dried parsley.
- Prepare 1/2 tsp of smoked paprika.
- It’s 1/4 cup of saltine crackers or pork rinds.
- You need 1 tbsp of olive oil.
- Prepare of For the Lemon Dill Sauce.
- It’s 1 cup of mayonnaise.
- Prepare of Juice and zest of 1 lemon.
- You need 1 tbsp of mustard.
- You need 1/2 tsp of black pepper.
- You need 1/4 cup of fresh chopped dill or 2 tbsp dried dill weed.
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. When I rise up, let me rise up joyful like a bird. The thing to remember here is that good-quality tinned salmon makes better fishcakes than fresh, so don't be tempted to cook some salmon just for this.
Easy Salmon Cakes instructions
- Pre heat oven to 425 degrees.
- 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..
- 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..
- In a small bowl, stir together the mayonnaise, dijon, worcestershire sauce, egg, pepper, parsley and smoked paprika..
- 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.).
- 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.).
- 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..
- Heat the olive oil in a large skillet over medium-high heat..
- 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..
- Transfer to a serving platter and serve immediately with lemon dill sauce and lemon wedges, if desired..
In short, these salmon fish cakes are delicate, tasty and really easy to make. You'd wish you found this salmon fish cake recipe years ago. All you need is cooked salmon, mashed potatoes, eggs, flour, breadcrumbs, milk, oil, seasoning and you're in business. Now, this salmon fish cakes recipe is very versatile. Flip over and repeat on the other side.