Homemade Salmon Cakes
Yes! A GREAT way to incorporate salmon into your diet!
Salmon Cakes- Give Them a Try!
Are you looking for an easy way to benefit from the omega-3’s that wild-caught salmon has to offer? Yet, you aren’t really a fan of that typical, fishy salmon taste? ME TOO. That’s why my family and I have been incorporating salmon into our monthly meal plan this way; salmon cakes style!
These salmon cakes are truly delicious. You can use fresh salmon, but we buy frozen, wild-caught salmon for convenience. The day you choose to make them just pull them out and defrost! We take out about 4-5 salmon filets.
OUR SECRET ALTERNATIVE TIP:
Use this exact same recipe with a large can of real, jumbo lump CRAB meat INSTEAD (If you’re still not feeling the whole salmon thing!)
- 4-5 salmon filets, skinned
- EVOO for frying
- 2 eggs
- 2 teaspoons spicy mustard
- 1 teaspoon Worcestershire sauce
- 2 1/2 tablespoons mayonnaise
- 1/4 cup diced celery
- 1/4 cup diced onion
- Pinch of salt & pepper
- 1 teaspoon old bay seasoning
- 3/4 cup of panko breadcrumbs preferred (Classic breadcrumbs work too. Also, add more to desired thickness. You can always create a patty and throw it back into the mixture if you don’t think its thick enough to hold).
Start by slicing the back/skin off each filet. Cut salmon meat into chunks. Throw them into a blender and blend/pulse for only about 20 seconds. Use a fork to mix it around to check to see if the meat is mostly pureed. Blend again for a few more seconds if needed. It should be a semi-puree, but NOT liquidly in any way!! Set aside.
In a separate bowl, combine chopped onion, celery, eggs, mayo, Worcestershire, mustard, old bay, salt, and pepper. Consistency should be a little loose and runny. Now add to the big bowl of pureed salmon meat. Mix well with a fork. Again, the salmon mixture should have still been somewhat thick in texture. Lastly, add the breadcrumbs and mix well. This final mixture should be thick. You can always add a bit more breadcrumbs, as needed, to thicken.
Create the Patties for your salmon cakes!
Create salmon patties! Get in there with your hands; come on mommas! Our hands have touched worse things. When complete, you should have about 8-10 patties, depending on how large you make them. You can place them on liners or on a tray with parchment paper. Refrigerate for a couple hours to become firm. Personally, we don’t always have that much time so we bypass this step. We make the mixture thick & sticky enough to immediately drop the patties in the oil to fry without breaking apart. If it’s your first time, maybe consider refrigerating the patties for a bit to assure firmness.
In a wide pan, pour oil; about 3/4 to 1 in deep. (Personal preference when frying things!) Allow oil to get nice & hot. Drop patties in and cook approximately 4 minutes on each side or until golden brown.
Lastly, I like to add all my cooked salmon patties into a glass pyrex dish to bake for 10-15 minutes (350 degrees) to assure complete doneness in the center.
We LOVE to make homemade baked potato fries with these! Just grab about 5-6 potatoes, slice and cut them as seen in the image. Toss the potato slices into a bowl with two teaspoons of EVOO, salt and pepper. Mix well and place on a tray with parchment paper. Bake for 25-30 minutes at 350 degrees.
Making this meal about once a month, we definitely get a decent amount of those omegas into our diet. Again, you don’t even have to purchase fresh salmon. Make sure it’s wild-caught, but frozen filets still do the trick!
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