Hey there, foodies! 🙌 Have you ever had one of those days where you just need something quick, easy, and utterly delicious? That was me last Thursday. After a long day of work, I stumbled into the kitchen with a craving for something tasty but not overly complicated. Then I remembered my mom's classic salmon cakes recipe.
Ah, the nostalgia! These salmon cakes were a staple in our house growing up. Every bite takes me back to family dinners where we'd gather around the table, laughing and sharing stories.
So, let’s encounter this recipe for salmon cakes that’s not only a breeze to make but also packs a flavor punch. Trust me, once you try these crispy salmon cake recipes, they'll become a regular in your meal rotation. 🐟✨
Speaking of delicious seafood, if you’re a fan of shrimp, you’ve got to check out this incredible Ebi Shrimp recipe on So Damn Delish. It’s another quick and tasty option to add to your meal rotation.
Ingredients Used to Make Salmon Cakes Recipe
- 1 can (14.75 ounces) of salmon, drained and flaked
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped bell pepper
- 1/4 cup breadcrumbs (plus extra for coating)
- 1 large egg, beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons vegetable oil (for frying)
- Lemon wedges (for serving)
How to Make Salmon Cakes Recipe
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Inactive Time: 5 minutes
- Total Time: 25 minutes
- Cuisine: American
- Method: Frying
- Yield: 4 servings
- Author: Jen Sharpin | So Damn Delish
- Prep the Ingredients: Start by draining the canned salmon and flaking it into a large mixing bowl. Make sure to remove any large bones.
- Mix It All Together: Add the chopped onion, bell pepper, breadcrumbs, beaten egg, mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Mix everything thoroughly until well combined.
- Form the Cakes: Shape the mixture into patties, about the size of your palm. If the mixture feels too wet, add a bit more breadcrumbs until it holds together well.
- Coat the Patties: Lightly coat each patty with extra breadcrumbs for that perfect crispy texture.
- Heat the Oil: In a large skillet, heat the vegetable oil over medium heat. You want it hot enough to sizzle but not smoke.
- Cook the Cakes: Fry the patties in batches for about 3-4 minutes on each side, or until golden brown and crispy. Make sure not to overcrowd the pan.
- Serve and Enjoy: Transfer the cooked salmon cakes to a paper towel-lined plate to drain any excess oil. Serve immediately with lemon wedges on the side.
And there you have it, folks – crispy, flavorful salmon cakes recipe that are sure to impress! Whether you're whipping these up for a quick weeknight dinner or serving them at a weekend brunch, they're bound to be a hit.
How Do You Keep Salmon Cakes From Sticking?
To keep salmon cakes from sticking, follow these tips:
- Use a Non-Stick Pan: Make sure the pan is in good condition without scratches that could cause sticking.
- Preheat the Pan: Ensure your pan is properly preheated before adding the salmon cakes.
- Use Enough Oil: Add enough oil to the pan to create a thin layer. The oil should coat the bottom of the pan to prevent sticking. You can use vegetable oil, olive oil, or any oil with a high smoke point.
- Don’t Overcrowd the Pan: Cook the salmon cakes in batches if necessary, leaving enough space around each cake so that they can cook evenly without touching each other or the sides of the pan.
- Let Them Set: Once you place the salmon cakes in the pan, let them cook undisturbed for a few minutes until a crust forms. This crust will make it easier to flip them without sticking.
- Use a Good Spatula: A thin, flexible metal spatula can help you gently slide under the salmon cakes to flip them without breaking them apart or sticking.
- Coat with Breadcrumbs or Flour: Lightly coat the salmon cakes with breadcrumbs or flour before frying.
- Chill the Mixture: Before forming the patties, chill the salmon mixture in the refrigerator for at least 30 minutes.
Notes
- You can use fresh salmon instead of canned for a different texture.
- Add some chopped fresh herbs like dill or parsley for extra flavor.
- Serve with a side salad or on a bun for a tasty salmon burger.
Nutrition Facts (per serving)
- Calories: 280
- Sugar: 1g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
What to Eat With Salmon Croquettes?
Salmon croquettes are versatile and pair well with a variety of side dishes. Here are some delicious options to complement your salmon croquettes:
- Roasted Vegetables: A mix of roasted asparagus, carrots, and bell peppers adds a colorful and nutritious side that balances the richness of the croquettes.
- Salad: A fresh green salad with a light vinaigrette, such as a spinach and arugula salad with cherry tomatoes, cucumber, and a lemon vinaigrette, provides a refreshing contrast.
- Coleslaw: A tangy coleslaw made with cabbage, carrots, and a light mayo or vinegar dressing adds a nice crunch and flavor contrast.
- Rice Pilaf: A flavorful rice pilaf with herbs, nuts, and dried fruit offers a satisfying and complementary side.
- Mashed Potatoes: Creamy mashed potatoes are a classic comfort food that pairs perfectly with the crispy texture of salmon croquettes.
- Cornbread: A slice of warm, buttery cornbread adds a deliciously sweet and savory element to your meal.
- Quinoa Salad: A light quinoa salad with vegetables, herbs, and a lemony dressing offers a healthy and protein-packed side dish.
- Sautéed Spinach: Simple sautéed spinach with garlic and olive oil provides a quick and healthy side that complements the flavors of the croquettes.
- Tartar Sauce or Remoulade: A homemade tartar sauce or remoulade adds a tangy and creamy dipping option that enhances the taste of the salmon croquettes.
- Lemon Rice: Rice flavored with lemon zest and juice brings a bright, citrusy flavor that pairs well with the fish.
These side dishes not only complement the taste of salmon croquettes but also provide a balanced and enjoyable meal.
How about Leftover?
If you have leftover salmon cakes, here are some tips on how to store, reheat, and repurpose them:
Storing Leftover Salmon Cakes
- Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
- Freeze: Freeze on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
Reheating Leftover Salmon Cakes
- Oven: Bake at 350°F (175°C) for 10-15 minutes.
- Stovetop: Heat in a non-stick skillet with a bit of oil for 2-3 minutes per side.
- Microwave: Heat on medium power for 1-2 minutes, covered with a damp paper towel.
Repurposing Leftover Salmon Cakes
- Sandwich: Add to a bun with lettuce, tomato, and sauce.
- Salad: Crumble over a green salad with vinaigrette.
- Tacos: Use as filling with slaw and avocado in tortillas.
- Eggs Benedict: Top with a poached egg and hollandaise.
- Grain Bowl: Serve over quinoa or rice with veggies.
These methods ensure your leftover salmon cakes stay delicious and versatile!
For more delicious recipes like this salmon cakes recipe, so go ahead, give this recipe a try, and enjoy every delicious bite, visit So Damn Delish for more! 😋
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Salmon Cakes Recipe: Ready in 25 Minutes
Discover a quick and easy salmon cakes recipe on So Damn Delish, perfect for a healthy and delicious meal. Ready in just 25 minutes and packed with flavor!
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 1 can (14.75 ounces) of salmon, drained and flaked
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped bell pepper
- 1/4 cup breadcrumbs (plus extra for coating)
- 1 large egg, beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons vegetable oil (for frying)
- Lemon wedges (for serving)
Instructions
- Prep the Ingredients: Drain and flake the salmon into a large bowl, removing any large bones.
- Mix It All Together: Combine the salmon with onion, bell pepper, breadcrumbs, egg, mayonnaise, mustard, lemon juice, garlic powder, salt, and pepper. Mix well.
- Form the Cakes: Shape the mixture into palm-sized patties, adding more breadcrumbs if needed.
- Coat the Patties: Coat each patty lightly with extra breadcrumbs.
- Heat the Oil: Heat the vegetable oil in a skillet over medium heat.
- Cook the Cakes: Fry the patties for 3-4 minutes on each side until golden and crispy. Drain on paper towels.
- Serve and Enjoy: Serve hot with lemon wedges.
- Prep Time: 10 minutes
- Inactive Time: 5 minutes
- Cook Time: 10 minutes
- Category: Fish & Seafood
- Method: Frying
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 1g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
