These healthy salmon cakes are a delicious way to boost your intake of omega-3s.
It is also a great way to use convenient canned (or leftover) salmon.
Weve got ideas on how to prepare and serve them, along with the recipe below!
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
How to Make Salmon Cakes
1.
A fine dice will make it easier for the ingredients to bind.
Flake the Salmon
We use the word flake instead of mix for a reason.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
(It will continue to flake apart when you stir in the other ingredients.)
This helps keep the texture from becoming too mushy.
Form the Patties
It’s best to measure the patties using a 14-cup measuring cup.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
Once measured, shape them firmly into 8 (3-inch) rounds.
Place the formed patties on a baking sheet lined with parchment paper to keep things clean and orderly.
Set the tray by your stove to make it easy to move the patties to the hot skillet.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
Cook the Patties
Use a nonstick or cast-iron skillet to cook the patties for best results.
verify the oil is hot before adding the patties to the pan.
Gently turn them over using a spatula.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
Its best to cook them in two batches.
Add onion and celery; cook, stirring, until softened, about 3 minutes.
Remove from heat and transfer to a small bowl; wipe out the pan.
Place salmon in a medium bowl; flake apart with a fork.
Add egg and mustard; mix well.
Add the onion mixture, panko and pepper; mix well.
Shape the mixture into 8 patties, about 1/4 cup each and 3 inches in diameter.
Heat 1 tablespoon oil in the pan over medium heat.
Add 4 patties and cook until the undersides are golden, 2 to 3 minutes.
Transfer to a plate and cover to keep warm.
Serve the salmon cakes with dill sauce and lemon wedges, if desired.
Or you’re able to speed things up a bit in an air-fryer or microwave.
The goal is to prevent the salmon cakes from sticking to each other.
When youre ready to use them, thaw them in the refrigerator for 8 to 10 hours before heating.
We like panko for frying salmon cakes.
Its made from crustless bread thats been baked using an electric current.
It has bigger flakes than regular dry breadcrumbs, which are made from toasted bread.
If you prefer a less crunchy topping, though, breadcrumbs will work.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
