Best Ever Salmon Cakes with Homemade Tartar Sauce
Try these even if you are a little iffy about fish. You can substitute 1 cup of leftover mashed potatoes for the instant mashed potato mix. I usually do since I like using real ingredients in my cooking rather than processed stuff.
Try these even if you are a little iffy about fish. You can substitute 1 cup of leftover mashed potatoes for the instant mashed potato mix. I usually do since I like using real ingredients in my cooking rather than processed stuff.
- 1 tablespoon butter
- 2 tablespoons parsley chopped
- 1 cup bread crumbs
- salt ~~amp pepper to taste
- 1/2 lbs. salmon filets fresh
- 2 large eggs beaten separately
- 4 tablespoons onion minced
- 1/2 cup mayonnaise (i prefer low-fat)
- 1 small dill pickle grated
- 1 tablespoon pickle juice
- 1/2 tablespoon sweet pickle relish
- Carbohydrate 106.581112291288 g
- Cholesterol 388.831523533333 mg
- Fat 32.2877956679116 g
- Fiber 6.94416992566417 g
- Protein 38.236100193996 g
- Saturated Fat 7.87932068121608 g
- Serving Size 1 1 Serving (307g)
- Sodium 2908.04893856625 mg
- Sugar 99.6369423656243 g
- Trans Fat 3.21409249695743 g
- Calories 872 calories
Step-by-step
- Poach the salmon fillet in enough simmering water to cover the fillet until just cooked. While the fillet is poaching, prepare the mashed potato mix according to package directions.
- When the salmon is cooked, remove it from the water and scrape off any fat deposits, skin and dark meat and discard. Flake the fllet and put it in a large mixing bowl to cool slightly.
- To the salmon, add the prepared mashed potatoes, one beaten egg, parsley, onion, salt and papper. Use a fork to mix together.
- Beat the second egg with one tablespoon of cold water. Using 1/3 cup of mixture at a time, form into cakes. Dip the cakes into the beaten egg, then coat with breadcrumbs.
- Brown the salmon cakes in a non-stick skillet in butter (or without if you're watching calories) over medium heat. Turn the cakes over and brown the other side. Be sure to heat the cakes through.
- To make the sauce, mix together the mayonnaise and pickle juice. Add the grated pickle and the sweet pickle relish. When the cakes are done, spoon the sauce over the cakes and serve.
- Refrigerate any leftovers. Reheat in the microwave and serve on toasted hamburger buns with lettuce, sliced tomato, and any leftover sauce
Crisp breadcrumbs shatter against a tender, steaming interior of flaked fish and starch. Achieving that distinct textural contrast relies entirely on moisture control and binding technique.
Poaching fresh salmon fillets in simmering water rather than boiling them prevents the proteins from tightening aggressively, yielding tender meat that flakes easily. Removing all skin, dark meat, and fat deposits before mixing eliminates greasy pockets that prevent binders from adhering. Potatoes act as the primary structural matrix, absorbing excess moisture from the fish while holding the patty together under heat. Dipping formed patties into an egg wash diluted with one tablespoon of cold water creates a uniform adhesive layer for the breadcrumbs, ensuring an even crust rather than patchy spots during frying.
Medium heat is mandatory for browning the patties in a non-stick skillet without burning the exterior before the center reaches serving temperature. Overcrowding the pan drops surface temperature rapidly, steaming the breadcrumbs instead of toasting them and leaving the crust soggy.
The Mechanics of Binding and Breading
Poaching fresh salmon fillets in simmering water rather than boiling them prevents the proteins from tightening aggressively, yielding tender meat that flakes easily. Removing all skin, dark meat, and fat deposits before mixing eliminates greasy pockets that prevent binders from adhering. Potatoes act as the primary structural matrix, absorbing excess moisture from the fish while holding the patty together under heat. Dipping formed patties into an egg wash diluted with one tablespoon of cold water creates a uniform adhesive layer for the breadcrumbs, ensuring an even crust rather than patchy spots during frying.
Heat Management in the Skillet
Medium heat is mandatory for browning the patties in a non-stick skillet without burning the exterior before the center reaches serving temperature. Overcrowding the pan drops surface temperature rapidly, steaming the breadcrumbs instead of toasting them and leaving the crust soggy.
