Bursting with Flavour Salmon Cakes
We know, when you think of “cake”, salmon generally isn’t the first thing that comes to mind as the main ingredient, but once you try out this recipe it’s the only cake you’ll be craving. These literally are bursting with flavour, so don’t be intimidated to try them out!
Although the ingredient list and cooking process may be on the lengthier side, it will be WELL worth your time. When paired with our easy garlic aioli dipping sauce found here your taste buds will be thanking you. These crispy, yet flaky and delicious cakes make for a perfect lunch and dinner option that everyone will love. They also would make an incredible appetizer in slider size for your next dinner party.
The reasons we love Salmon Cakes
1. Salmon cakes are a GREAT way to spice up your typical salmon dish. We adore our other salmon recipes, but these are so different and it’s always nice to switch things up!
2. You can use fresh or FROZEN salmon. If we are being completely honest here, most of the time for other salmon recipes we try our best to use fresh salmon…it truly makes a big difference in taste. However, we’ve tried this recipe using both fresh and frozen salmon and enjoyed both EQUALLY! So, if you have frozen salmon in your freezer, this is a great recipe to use it up!
3. You can prep these ahead of time and cook them later. We love a recipe that can be prepped in the morning or during the day and cooked later, especially since these fry up in no time.
These are truly a family favourite, and we are very eager to hear what everyone has to say about them! So, go ahead and get cooking and make sure to send us a message or leave a comment with your thoughts and opinions.
Skål,
Bursting with Flavour Salmon Cakes
Ingredients
- 1 pound fresh or frozen salmon skin off*
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 small onion, diced
- 1 red or yellow pepper, diced
- 2 celery stocks, diced
- 1 tablespoon dried parsley
- 2 tablespoons fresh dill*
- ½ teaspoon celery salt
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon hot sauce
- ½ teaspoon Worcestershire
- 1 tablespoon capers drained and finely chopped
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- 1 cup bread crumbs
- 2 teaspoons Dijon mustard
- ½ cup mayonnaise
- 2 eggs lightly beaten
Instructions
- In a large pan over low-medium heat, place 1 tablespoon of butter and olive oil. Add in diced vegetables (onion, pepper, celery), capers, dill, parsley and spices (celery salt, paprika, cayenne pepper, salt & pepper), hot sauce, and Worcestershire. Cook until the vegetables are soft, 15-20 minutes. Empty pan into a bowl and place aside and let it cool.
- With the same large pan, place salmon and add enough water to just cover it. Place the lid over the pan and let poach until the salmon is flakey. This should take 5-10 minutes, depending on thickness of salmon. Salmon should be light pink in colour when done.
- Once cooked, place salmon into a large bowl and flake with a fork. Let cool until room temperature.
- After the salmon has cooled, add breadcrumbs, Dijon mustard, mayonnaise and lightly beaten eggs. Add the vegetables mixture and combine. Cover mixture and place in the fridge to cool, 15-30 minutes depending on time. Cooling this mixture will help when forming the patties.
- Once cooled, shape the mixture into 2 ½ – 3 oz patties*
- Next, heat the remaining 2 tablespoons each of butter and oil in a large pan over low/medium heat. Cook the cakes about 3-5 minutes each side, until crispy and brown.
- Serve with garlic aioli or spicy mayo, and enjoy!
Notes