Salmon Cakes Recipe

Salmon: Flaked cooked salmon is the base of these cakes, providing a rich and savory flavor.

Breadcrumbs: These help bind the mixture together and give the cakes a nice texture.

Egg: A beaten egg acts as a binder to hold the ingredients together.

Mayonnaise: Adds moisture and a creamy texture to the mixture.

Dijon mustard: Provides a tangy and slightly spicy flavor.

Lemon juice: Freshly squeezed lemon juice adds brightness and acidity.

Green onions: Chopped green onions add a mild onion flavor and a bit of color.

Old Bay seasoning: This seasoning blend adds a unique and flavorful touch to the salmon cakes.

Olive oil: Used for frying, it helps achieve a crispy exterior.

When forming the salmon cakes, make sure to pack them tightly to ensure they hold together during cooking. If the mixture feels too dry and crumbly, add a bit more mayonnaise or a splash of lemon juice to achieve the right consistency. Conversely, if the mixture is too wet, incorporate a few more breadcrumbs. Additionally, chilling the patties in the refrigerator for about 15-20 minutes before frying can help them firm up, making them easier to handle and less likely to fall apart in the frying pan.

• flaked cooked salmon - Substitute with canned tuna: Canned tuna has a similar texture and flavor profile, making it a convenient and cost-effective alternative.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding and texture, adding a slight crunch to the cakes.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a vegan binding agent.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor, while being lower in fat and calories.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor with a slightly different texture.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidic brightness that complements the other flavors in the recipe.

• chopped green onions - Substitute with chopped chives: Chives provide a similar mild onion flavor and can be used in the same quantity.

• old bay seasoning - Substitute with cajun seasoning: Cajun seasoning offers a similar blend of spices with a bit more heat, adding a different but complementary flavor.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• Allow the salmon cakes to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make them soggy.

• For short-term storage, place the cooled salmon cakes in an airtight container. Layer them with parchment paper or wax paper between each cake to prevent sticking. Store in the refrigerator for up to 3 days.

• For longer storage, arrange the cooled salmon cakes on a baking sheet lined with parchment paper. Make sure they are not touching each other. Place the baking sheet in the freezer for about 1-2 hours, or until the cakes are frozen solid.

• Once frozen, transfer the salmon cakes to a freezer-safe bag or airtight container. Label with the date and store in the freezer for up to 3 months.

• To reheat refrigerated salmon cakes, preheat your oven to 350°F (175°C). Place the cakes on a baking sheet and bake for 10-15 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat for 3-4 minutes on each side.

• To reheat frozen salmon cakes, there's no need to thaw them first. Preheat your oven to 375°F (190°C). Place the frozen cakes on a baking sheet and bake for 20-25 minutes, or until heated through and crispy. You can also reheat them in a skillet over medium-low heat, cooking for 5-6 minutes on each side.

• For an extra crispy texture, consider reheating the salmon cakes in an air fryer. Preheat the air fryer to 375°F (190°C) and cook the cakes for 8-10 minutes, flipping halfway through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the salmon cakes on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until they are heated through. This method helps maintain the crispy exterior while ensuring the inside is warm and moist.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the salmon cakes in the skillet and cook for about 3-4 minutes on each side, or until they are heated through and crispy. This method is quick and helps retain the original texture of the cakes.

• Microwave Method: Place the salmon cakes on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. This method is the fastest but may result in a slightly softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the salmon cakes in the air fryer basket in a single layer. Cook for about 5-7 minutes, flipping halfway through, until they are heated through and crispy. This method is great for maintaining the crunch without adding extra oil.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the salmon cakes on the toaster oven tray. Bake for about 10-12 minutes, or until they are heated through. This method is convenient for small batches and helps keep the cakes crispy.

• Mixing bowl: A large bowl used to combine the flaked salmon, breadcrumbs, beaten egg, mayonnaise, dijon mustard, lemon juice, chopped green onions, and old bay seasoning.

• Fork: Useful for flaking the cooked salmon and mixing the ingredients together.

• Measuring cups: Essential for accurately measuring the breadcrumbs, mayonnaise, and lemon juice.

• Measuring spoons: Necessary for measuring the dijon mustard and old bay seasoning.

• Knife: Used for chopping the green onions.

• Cutting board: A surface to chop the green onions on.

• Frying pan: Used to cook the salmon cakes until they are golden brown and crispy.

• Spatula: Handy for flipping the salmon cakes in the frying pan.

• Paper towels: Placed on a plate to drain any excess oil from the cooked salmon cakes.

• Plate: Used to hold the salmon cakes after they are cooked and drained.

• Spoon: Useful for scooping the mixture and forming it into patties.

Prepare ingredients in advance: Chop the green onions and measure out the breadcrumbs, mayonnaise, and dijon mustard ahead of time.

Use canned salmon: Substitute fresh salmon with high-quality canned salmon to save cooking and flaking time.

Pre-make patties: Form the salmon cakes the night before and refrigerate them, so they are ready to fry the next day.

One-bowl mixing: Combine all ingredients in one large mixing bowl to minimize cleanup.

Quick frying: Use a non-stick pan to reduce the amount of olive oil needed and speed up the frying process.