Salmon cake. I cooked them using half butter and oil. It imparts a little better flavor then oil alone. 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.

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. You can have Salmon cake using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Salmon cake

Prepare 4 pcs of salmon sliced thin.
Prepare 1 of tomato sliced thin.
It's 1 of onion sliced thin.
You need of Juice of 1/2 lemon.
It's 2 TB of salt.
Prepare of Shredded zucchini and carrots for garnish.

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. The Lemon Herb Sauce is a must.

Salmon cake instructions

Slice fish.
Season fish with salt and lemon.
Prepare pan by placing onion and tomato around the perimeter.
Arrange your sliced fish and some more onions and tomatoes in a circular fashion.
Garnish with some salt, lemon, shredded carrots and zucchini.
Bake at 350° until cooked through.

I made the sauce while the salmon cakes were broiling. Everyone commented how fresh the salmon cakes taste. You cannot get that freshness from a can. However, absolutely would use canned salmon in a time crunch. Once broiled, salmon flakes off skin quickly.