Salmon Cakes Recipe (Salmon Patties)
Try this Salmon Cakes Recipe Salmon Patties recipe, or contribute your own.
Try this Salmon Cakes Recipe Salmon Patties recipe, or contribute your own.
- 2 large eggs lightly beaten
- olive oil
- 1 tsp worcestershire sauce
- 1/2 red bell pepper diced
- black pepper
- 1/4 cup minced fresh parsley
- 3 tbsp mayo
- 1 lb fresh salmon filet*
- garlic salt - i use lawry's brand
- 1 medium onion (1 cup finely diced)
- 3 tbsp unsalted butter divided
- 1 cup panko bread crumbs (japanese style crumbs)
- Carbohydrate 1.40180102570359 g
- Cholesterol 89.9243076923077 mg
- Fat 5.76262692305012 g
- Fiber 0.136738456648652 g
- Protein 2.57784923079859 g
- Saturated Fat 2.45608399999653 g
- Serving Size 1 1 to 14 salmon cake (67g)
- Sodium 56.7316891031169 mg
- Sugar 1.26506256905494 g
- Trans Fat 0.572634788462963 g
- Calories 67 calories
Step-by-step
- Preheat Oven to 425°F. Line a rimmed baking sheet with parchment or a silpat.
- Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper.
- Bake uncovered for 10-15 min or just until cooked through (my thinner cut salmon was closer to 10 min).
- Remove from oven, cover with foil and rest ten minutes.
- Discard skin, flake salmon with forks, remove any bones, and cool to room temp.
- Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper.
- Sauté until softened and golden (7-9 minutes) then remove from heat.
- In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, ½ tsp black pepper, and ¼ cup fresh parsley.
- Stir to combine then form into 13-14 patties. It's easy to portion patties using a flat ice cream scoop then pressing them into ¾ to ½" thick patties.
- Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3½ to 4 min per side or until golden brown and cooked through.
- If salmon cakes brown too quickly, reduce heat.
- Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.
Salmon Cakes: A Simple Recipe for Weeknight Wonders
As a busy working mom, I'm always on the lookout for recipes that are quick, easy, and healthy. This salmon cakes recipe has become a staple in my household, a delicious and nutritious meal that even my picky eaters enjoy. It's versatile enough to be a weeknight dinner, a sophisticated appetizer, or even a satisfying lunch packed for work.
The beauty of this recipe lies in its simplicity. There's no complicated technique involved, just a few basic ingredients and a straightforward method. The salmon, flaky and tender, is the star, complemented by the subtle sweetness of the bell pepper and onion. The panko breadcrumbs add a delightful crunch, while the mayonnaise and Worcestershire sauce provide a creamy, savory richness. It's a perfect balance of flavors and textures.
One of the things I love most about this recipe is its adaptability. Feel free to experiment with different herbs and spices to suit your taste. A sprinkle of dill or chives would be delicious, as would a dash of paprika or cayenne pepper for a little heat. You can also substitute other types of breadcrumbs for the panko, although the panko’s lightness and crispness are hard to beat. The possibilities are endless!
Beyond its ease and deliciousness, this recipe is also incredibly nutritious. Salmon is packed with omega-3 fatty acids, which are beneficial for heart health and brain function. It’s also a great source of protein, keeping you feeling full and energized. This recipe offers a healthier alternative to other fried foods, and it's much lighter on the stomach.
I often make a double batch of these salmon cakes, storing half in the refrigerator for a quick and easy lunch the next day. They reheat beautifully in the microwave or oven, retaining their flavor and texture. They also make wonderful leftovers for packed lunches, always a hit with my family.
This salmon cakes recipe is more than just a meal; it’s a testament to the power of simple ingredients and uncomplicated methods to create something truly special. It’s a recipe that brings my family together, providing a comforting and satisfying meal in the midst of busy schedules. Try it for yourself, and I’m sure it will become a favorite in your kitchen too.
Ingredients You'll Need:
This recipe calls for simple, readily available ingredients, and most of them you probably already have in your pantry. The star is, of course, the fresh salmon fillet. I always opt for high-quality salmon, as the taste difference is noticeable. The rest of the ingredients complement the salmon perfectly, enhancing its natural flavors without overpowering it.
Tips for Success:
While this recipe is straightforward, there are a few tips that can help you achieve perfectly golden-brown, flaky salmon cakes every time. First, make sure the salmon is completely cooled before you mix it into the other ingredients. This ensures the cakes hold their shape better. Second, don't overmix the batter, just combine until it's just mixed. Overmixing can make the cakes tough. Third, form the patties into even sizes to ensure they cook evenly.
Serving Suggestions:
These salmon cakes are incredibly versatile and can be served in a variety of ways. They're delicious on their own, served with a simple side salad. They can also be part of a more elaborate meal, paired with roasted vegetables or a creamy potato gratin. Some people like to serve them with tartar sauce, lemon wedges, or a drizzle of your favorite hot sauce.
Variations and Adaptations:
The beauty of this recipe is that it's easily adaptable to your taste and dietary needs. Feel free to experiment with different seasonings and spices to find your perfect combination. You could add a bit of fresh dill or parsley for a burst of fresh flavor. For a spicier kick, add a pinch of red pepper flakes or some chopped jalapeños. If you prefer a gluten-free option, you can substitute the panko breadcrumbs with gluten-free breadcrumbs. For a lower-calorie version, you could use a reduced-fat mayonnaise and bake the salmon cakes instead of frying them.
Making this recipe is a joyous experience, a small act of self-care in the middle of the week. It's a simple reminder that healthy eating doesn't have to be complicated or time-consuming. This recipe is a testament to the power of simple ingredients and the joy of creating something delicious and nutritious for yourself and your family. So go ahead, give this recipe a try – I’m certain it will become a cherished part of your cooking repertoire.
