These delicious Salmon Cakes are a quick and easy classic appetizer done right! Nice and tender on the inside full of salmon flavor and aromatics, yet crunchy and delicious on the exterior from pan frying, you will make these time and time again. You can easily pair this dish with Grits, Creamiest Mash Potatos or Sweet Potato Souffle.
HOW TO MAKE SALMON PATTIES
This recipe couldn’t be easier. The filling can be mixed easily in one bowl. Just throw everything into the bowl and mix together with a fork or even your clean hands to combine the ingredients well.
The salmon filling is what helps keep the patties moist, tinder and firm so be cautious of how much of each ingredient your adding into the mixture. Don’t overdo it! Your patties will fall apart if it’s too moist and will be dry if fried too long. Honestly, I would just leave the ratios the same and handle the patties with care.
We gently shape them into medium sized patties. I don’t make them too big because the bigger you make the patties, the harder it is to maneuver them. Next comes the fun part! You fry these babies up. Fry using oil and butter, this will help get that nice buttery taste. Not too much oil is needed since you aren’t deep frying them but more pan frying them. Golden brown is what you are looking for and it doesn’t require a lot of time.
Fresh Salmon Vs. Cooked or Canned Salmon?
Most recipes for salmon cakes call for canned or cooked salmon. I tried making them with both cooked and fresh salmon and fresh salmon by far has a much better texture and flavor. Fresh salmon produced much juicier salmon cakes and they taste significantly better too. Of course, if you want to use cooked or canned salmon, it will work too, but fresh salmon will have superior results.
HOW TO STORE LEFTOVER SALMON PATTIES
- Store in an airtight container and keep in the fridge for up to 3 days.
- Reheat in the microwave or in a lightly oiled skillet over medium heat.
CAN I FREEZE SALMON PATTIES?
- I suggest to freeze UNCOOKED salmon patties for up to 3 months. Wrap the patties individually in plastic wrap and then combine them into a freezer bag.
- Thaw and cook as directed in the recipe.
- 1 lb salmon you can also use canned or leftover cooked salmon
- olive oil
- 1 tsp garlic powder
- black pepper
- 1 tsp salt
- 3 tbsp butter for frying vegetables and salmon cakes
- 1 cup plain panko crumbs FOR Low carb or KETO, use sweet potatos
- 1 cup red onion
- 1/3 cup red bell pepper
- 1/3 cup yellow bell pepper
- 2 eggs lightly beaten
- 2 tbsp mayo
- 1 tbsp sour cream
- 1 tbsp chopped fresh dill
- 2 tbsp parsley
- 1 tbsp fresh lemon juice
- 1/2 tsp smoked or sweet paprika optional
- Preheat oven to 425˚F.
- Clean salmon with lemon and warm water and hand dry with paper towel.
- Add, salt, pepper and garlic on salmon. Bake for 10-15 minutes, no longer that this time. Once salmon is done flake salmon immediately and set aside.
- In a medium size pan, add olive oil and butter, sauté onions and peppers for 7 minutes or until your desired texture.
- In a large mixing bowl combine prepared salmon, panko crumbs, onions, eggs, dill, parsley, lemon juice, worcestshire, mayo, sour cream, paprika (optional), salt and pepper; mix until thoroughly combined.
- Form mixture into 10 to 12 patties; you’ll need about 1/3 cup of mixture per patty.
- On medium heat add olive oil and butter. Fry patties for 4 minutes on each side, or until golden brown and crispy.
- Remove from stove set aside.
Did you enjoy this Appetizer recipe? Leave a comment and let me know what you think. You can find more Bite Size recipes here.