How to Make Yummy Salmon Cakes

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 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Salmon Cakes

1. You need 4 oz of cooked salmon (or 6 oz canned, drained).
2. Prepare 1/2 c of mayonnaise.
3. You need 1/2 tbsp of worcestershire.
4. You need 1 of green onion, thinly sliced.
5. You need 1 tsp of your favorite seasoning blend- we like Tony's.
6. You need 1 cup of breadcrumbs.
7. You need 1 of egg, beaten.
8. Prepare 1 tablespoon of butter.

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

1. Mix the salmon with the mayonnaise, worcestershire, green onion, seasoning, and breadcrumbs..
2. Taste the mixture! Make sure it's salty enough. If it's too salty, add more breadcrumbs. For extra flavor, throw in any fresh herbs you have handy..
3. Gently fold in the egg. The mixture should just hold together when scooped; add a bit more mayo if it's too dry..
4. Heat a large skillet over medium heat. Add the butter to it, swirling to coat the pan..
5. Divide the salmon mixture into 8 parts. Form by scooping them out with a large spoon, gently pressing them flat with your hand, and sliding into the pan. It's okay if they're a little wonky!.
6. Let them brown for a minute or two per side; they'll stick until they're ready to be flipped..
7. Serve immediately, with veggies and macaroni and cheese if you're like us!.

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.