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 have Salmon cakes using 6 ingredients and 4 steps. Here is how you cook it.
Ingredients of Salmon cakes
- Prepare 1 cup of mashed potatoes.
- Prepare 1 cup of cooked salmon.
- You need 1 of small zucchini, grated.
- It's 1 of egg, optional.
- Prepare of Dill or parsley or both.
- You need to taste of Salt and pepper.
I cooked them using half butter and oil. It imparts a little better flavor then oil alone. Drain on paper towel lined plate. Serve salmon cakes with sauce and lemon wedges.
Salmon cakes instructions
- Squeeze all the water out of the grated zucchini..
- Mash potatoes separately..
- Add all the ingredients together and mix. Add salt and pepper according to taste..
- Pour 1 tablespoon of batter and pan fry on medium heat, flipping once or twice..
To make fresh breadcrumbs: Trim crusts from firm sandwich bread.. 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.