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 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Salmon Cakes

Prepare 10 oz of chunk salmon (skinless boneless).
You need 2/3 cup of Bread crumbs.
It's 1 of egg (beaten).
You need 1/2 of red bell pepper (chopped).
Prepare 1 tbsp of Chopped green onions.
Prepare 1 tbsp of old bay seasoning.
It's 1 tbsp of dill.
You need 1 tsp of Franks red-hot sauce (or any cayenne pepper sauce).
You need 1/2 of Lemon (zest only).
Prepare 1 of vegetable oil (for frying).

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

In medium bowl mix together salmon and bread crumbs..
Beat 1 egg and add to salmon mix along with the rest of the ingredients (except oil) adding more bread crumbs of mixture is too wet..
Form 3 inch long patties about an inch thick, should get about 4 patties..
Heat oil in a large skillet over medium high heat. Enough so that about a half an inch of oil covers the bottom of skillet..
Fry each patty for about 3 minutes per side or until golden brown. Transfer to a plate lined with a paper town to let cool. Serve with your favorite tartar sauce..

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.