Salmon Cakes Recipe

Salmon: Cooked and flaked, this is the main protein of the dish.

Breadcrumbs: Helps bind the mixture and adds texture.

Egg: Acts as a binder to hold the patties together.

Mayonnaise: Adds moisture and richness to the cakes.

Dijon mustard: Provides a tangy flavor that complements the salmon.

Lemon juice: Adds a fresh, zesty flavor to the mixture.

Parsley: Fresh herb that adds color and a mild, peppery flavor.

Old Bay seasoning: A blend of spices that enhances the seafood flavor.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of heat and depth to the flavor.

Olive oil: Used for frying the patties to a golden brown.

When forming the salmon cakes, make sure to press the mixture firmly to ensure they hold together well during frying. If the mixture feels too dry, you can add a bit more mayonnaise or a splash of lemon juice. Conversely, if it's too wet, a sprinkle of additional breadcrumbs can help achieve the right consistency. This balance will help the patties maintain their shape and achieve a perfect golden brown crust.

• cooked salmon - Substitute with canned tuna: Canned tuna has a similar texture and flavor profile, making it a convenient and cost-effective alternative.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding and texture to the cakes.

• breadcrumbs - Substitute with panko: Panko breadcrumbs offer a lighter, crispier texture compared to regular breadcrumbs.

• large beaten egg - Substitute with flaxseed meal and water mixture: Mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water can act as a vegan binder.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture with added protein and less fat.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with a bit more texture.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness to the dish.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro offers a fresh, slightly citrusy flavor that can complement the other ingredients.

• old bay seasoning - Substitute with cajun seasoning: Cajun seasoning provides a similar blend of spices with a bit more heat.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• Allow the salmon cakes to cool completely before storing. This helps to prevent condensation, which can make them soggy.

• Place the cooled salmon cakes in an airtight container. If stacking them, use parchment paper between each layer to prevent sticking.

• Store the container in the refrigerator for up to 3 days. For optimal freshness, consume within this timeframe.

• To freeze, arrange the salmon cakes in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the salmon cakes to a freezer-safe bag or airtight container. Label with the date to keep track of freshness.

• For best quality, use frozen salmon cakes within 2-3 months. They will remain safe to eat beyond this period but may lose some flavor and texture.

• When ready to reheat, thaw the salmon cakes in the refrigerator overnight. This ensures even reheating and maintains the texture.

• Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat in a skillet over medium heat, adding a bit of olive oil to crisp them up again.

• Avoid microwaving as it can make the salmon cakes rubbery and unevenly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the salmon cakes on a baking sheet lined with parchment paper.
  3. Lightly brush the tops with a bit of olive oil to keep them moist.
  4. Bake for about 10-15 minutes, or until heated through. This method helps retain the crispy exterior.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the salmon cakes in the skillet and cover with a lid.
  4. Cook for about 3-4 minutes on each side, or until heated through and crispy.

• Microwave Method:

  1. Place the salmon cakes on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly spray the salmon cakes with olive oil.
  3. Place them in the air fryer basket in a single layer.
  4. Cook for 5-7 minutes, flipping halfway through, until they are heated through and crispy.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

• Fork: Useful for flaking the cooked salmon into smaller pieces.

• Measuring cups: Essential for accurately measuring the breadcrumbs, mayonnaise, and other ingredients.

• Measuring spoons: Necessary for measuring smaller quantities like dijon mustard, lemon juice, and old bay seasoning.

• Whisk: Handy for beating the egg before adding it to the mixture.

• Chopping board: Used for chopping the fresh parsley.

• Chef's knife: Ideal for finely chopping the parsley.

• Frying pan: Used to fry the salmon cakes until they are golden brown and crispy.

• Spatula: Helps in flipping the salmon cakes in the frying pan.

• Paper towels: Used to drain the excess oil from the fried salmon cakes.

• Plate: For placing the salmon cakes after they are cooked and drained.

Use canned salmon: Save time by using canned salmon instead of cooking fresh. It’s already cooked and flaked.

Pre-make patties: Form the salmon cakes ahead of time and refrigerate. This way, you can just fry them when ready.

Use a food processor: Quickly mix ingredients by pulsing them in a food processor.

Pre-chop ingredients: Chop the parsley and measure out the breadcrumbs and seasonings in advance.

Batch cooking: Double the recipe and freeze extra salmon cakes for a quick meal later.