Salmon cakes. Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. This is a recipe for my Grandmother's famous salmon cakes. It is a family recipe that has been passed down through generations. Serve with macaroni and cheese or any other type of side dish.

Salmon cakes will also keep in the fridge for several days, so you can make a batch on the weekend to take to lunch during the work week. A good recipe for salmon cakes calls for salty, tangy, spicy, and fresh ingredients that complement the rich savoriness of salmon. Salmon is buttery with a hint of sweetness, which is complemented by the. You can cook Salmon cakes using 14 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Salmon cakes

It's 250 gm of salmon fillet.
Prepare 1/4 cup of spring onion, finely chopped.
It's 2 of eggs.
It's 1& 1/2 tbsp of sour cream.
Prepare 2 &1/2 tbsp of bread crumbs.
Prepare 1/2 tsp of garlic powder.
Prepare 1/4 cup of coriander leaves, finely chopped.
It's 2 tsp of red chilli flakes.
It's 1/2 tsp of paprika.
Prepare 1/4 tsp + extra of black pepper for salmon fillet.
It's 2 tbsp of olive oil.
Prepare 1 tbsp of worcestershire sauce.
You need 1/2 of lemon juice.
It's to taste of salt.

I cooked them using half butter and oil. It imparts a little better flavor then oil alone. Serve salmon cakes with sauce and lemon wedges. To make fresh breadcrumbs: Trim crusts from firm sandwich bread..

Salmon cakes step by step

Preheat oven at 220 degree centigrade. Line a baking pan with aluminium foil.
Season salmon fillet with salt and pepper on both sides. Place the fillet in the baking pan and bake for 7-8 minutes..
Remove from oven and immediately cover the cover the fillet with another piece of aluminium foil, let rest until completely cool..
In a bowl flake the salmon salmon until completely shredded..
Add the remaining ingredients except olive oil,mix well. Adjust seasoning accordingly..
Divide the filling into equal portions;form into 1/4" patties..
Cover and refrigerate for 30 minutes..
In a frying pan add olive oil; heat on a medium low flame..
Gently place each patty in the oil and cook on each side for 4-5 minutes until golden brown on each side..
Remove and serve hot along with a sauce of your choice..
Make 8 small patties..

Drain on paper towel lined plate. I doubled the recipe ingredients, and used one fourteen and a half oz. can of pink salmon). If you use canned salmon, be sure to omit the additional salt, and to press out all liquid from the salmon. I increased the cayenne pepper a bit, and the dear hub couldn't say enough good about these salmon cakes -- even with canned salmon. They make a quick, easy meatless entree.