Salmon cakes?!
Answers: I am going to make salmon cakes for dinner today, its only noon, so I have time to ask you for a recipe.......the best one gets BEST ANSWER and my thanks......think.....
My mom would make this when I was a kid and I loved them. She would take drain a 15 oz. can of pink salmon and put it in a bowl, reserving the liquid to the side, and give it a good stir. She would add one chopped small onion, 1 egg and a generous sprinkling of salt and pepper. Into the reserved liquid she would put a teaspoon of baking soda, which fizzes and is a lot of fun to see for a kid. Then she would pour that into the salmon mixture and stir it well. Next, add spoonfulls of flour until the mixture is of a sticky batter consistency, not runny. Heat half an inch of oil in a pan and add spoonfulls of the mix into it after it is good and hot. Reduce the heat a little and watch for browning on the bottom edge of the patties. When they are browned on the bottom turn them and give them a little pat to make the flatter. When browned on the second side take out, remove to a draining area and give them a minute. I hope you enoy this recipe. Now I'm hungry for it too! Have a great day, and good luck.
Everyone is going to think their is the best.
When I cook I do it by what I have on hand, however when I do Salmon Cakes I need specific things because my husband and son expect them to taste the same each and every time.
I use two cans of Alaskan Salmon
I drain them and reserve the juice
I then remove all of the skin from the salmon and place it in a bowl ( I leave the tiny bones in/I crush them when I mix the ingredients in the salmon) besides you get a lot of nutrients in them.
In the bowl with the salmon I add two eggs (1 for each can), 1 chopped onion and 3 stalks of finely chopped celery, 1 green pepper finely chopped. Salt and Pepper to taste and about 1 to 1 & 1/2 cups of Italian Bread Crumb Seasoning. Add 1/2 cup of mustard (ground or yellow). Add back the juice from the drained Salmon and mix good with my hands breaks all the Salmon lumps and making sure the mixture is evenly distributed. Pretty simple really.
I make patties out of them, not too big and not too small. I fry them in oil that has gotten hot enough to make the end of a wooden spoon bubble when inserted. Only need to flip once each side. The secret to these is the mustard. It will allow these to fry up to a golden brown and be amazingly tasty.
A little chopped carrot and celery, an egg, breadcrumbs, the salmon, parsley, garlic if you like, s&p (if you have left over mashed potatoes - add). Mix. Form patties. Let sit so they can rest otherwise they fall apart,
Now you can do one of two things...you can add a tiny bit of oil to a pan and brown on each side......OR....dip in egg wash and breadcrumbs and then brown on each side. If you eggwash and crumb, they need to rest again for about 10 minutes.
Super Easy Salmon Cakes:
INGREDIENTS:
1 (7 ounce) can salmon, drained and flaked
1 egg, beaten
1 tablespoon olive oil
2 green onions, finely chopped
2 cups finely crushed saltine cracker crumbs
lemon pepper to taste
--------------------------------------...
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together salmon, egg, olive oil, green onions, and 2/3 cup cracker crumbs. Season with lemon pepper. Form mixture into 8 patties. Coat patties with remaining cracker crumbs, and arrange in a single layer on a baking sheet.
Bake 10 minutes in the preheated oven, turning once, or until golden brown on both sides.
Prep Time:15 Minutes
Cook Time:10 Minutes
Ready In:25 Minutes
Servings:4
This recipe from cooks.com sounds delicious:
SALMON CAKES
1 (15 1/2 oz.) can pink salmon (bones, skin, dark flesh & water removed)
4 lg. potatoes, peeled & cut
Black pepper to taste
Onion powder to taste
Garlic powder to taste
1 med. onion, chopped fine
1 egg
Flavored bread crumbs
Butter for frying
Flake salmon in a large bowl and set aside. Boil potatoes until soft. Drain and mash adding onion powder, garlic powder and salt if desired. Add onion, whole egg and enough bread crumbs to absorb egg. Add the salmon to this and mix very well to evenly distribute the salmon. Form into patties 1/4" thick and 1" round. Pat each salmon cake into bread crumbs. Fry over medium heat in butter until dark brown, turning frequently.
Note: If using fresh salmon steaks, put them into the rack of a steamer. Place the rack over boiling water and cover closely. Let steam 7 minutes. When fish is cool enough to handle, remove and discard the skin and bones. Then flake the fish.
Member since 3-29-05
450 posts, 3 feedbacks, 5 points 08-21-07, 07:56 PM (CST)
2. "RE: Anyone make Salmon Cakes ?"
In response to message #1
One of my favorites:
Salmon Cakes
1 ? lb salmon, chopped
1/4 cup, olive oil
1/4 onion
1/4 cup fresh parsley, chopped
1/4 cup, Hellmann’s mayonnaise
1/2 carton eggbeaters or 4 extra large eggs
1/2 cup, seasoned breadcrumbs (more if needed for consistency)
Pinch of old bay seasoning
Breadcrumbs for rolling
Mix all, roll into patties then coat with breadcrumbs.
Brown in non-stick skillet on top of stove.
Once brown, put in baking dish then into 350 deg oven for 20 minutes.
Serve hot with homefries as a side dish.
Launch: Oswego Harbor
Pick up your trash - or someone else's. Remember the simple lessons of courtesy you should have learned in kindergarten.
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Arbogaster
Member since 9-30-05
504 posts, 6 feedbacks, 11 points 08-22-07, 06:46 AM (CST)
3. "RE: Anyone make Salmon Cakes ?"
In response to message #2
Thanks Muskybob. I was trying to reverse engineer a crab cake recipe. But this recipe looks like a good place to start and it's already been GLA tested and approved . . . .
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