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 6 steps. Here is how you cook that.

Ingredients of Salmon Cakes

You need 1 can of Pink Salmon.
Prepare 1 of Potatoe.
Prepare 1 of Egg.
It's 2 tbsp of Flour.
It's 1 pinch of salt.
You need 1 pinch of black pepper.

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

Boil the potatoe until cooked or soft in middle..
Take out bone out of the salmon and clean it..
Once potatoe is done let cool for 5 minutes then peel off skin..
Mix Salmon, Potatoe, Egg, salt, pepper, and four together in a bowl..
Add a little oil in a fry and put on a low fire. You can make the salmon cakes as big or as small as you want..
Cook for 10 minute or until golden brown..

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.