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Saturday, March 1, 2014

If you aren't a fan of haven't tried my salmon cakes!

Salmon is one of those fish people either love it or hate it.  There is not usually an in-between.  We always hear how good salmon is for you and that you should eat it often.  Well, then you need to try this recipe.  I have blended several recipes I found on the internet, and perfected them to make my very own.  Some called for raw salmon....some for canned salmon....I have found the best is to broil a fillet with the skin.  I also have added crab meat and chopped shrimp to make them more of a seafood cake, rather than just salmon.  Now I am sorry this recipes is not exact...for me, when I make things, I don't always use exact measurements.  So, you may need to make adjustments.  

  • 1/2 to 3/4 Lb. Fresh salmon fillet (with skin)
  • Olive Oil (see below)
  • Canola Oil (see below)
  • 1/2 onion - chopped 
  • 1 stalk celery - finely chopped
  • 1 -2 tsp of the following:
    • garlic powder
    • parsley
    • onion powder
    • dry dill
    • old bay seasoning (I would start with 1 tsp - depending on your taste)
  • 1 cup whole wheat bread crumbs
  • 1 cup (may need more) panko bread crumbs - whole wheat if possible
  • 1 egg
  • 1/2 mayo - with olive oil if possible
  • 1 T dijon mustard
  • 1 T Worcestershire sauce
  • A few splashes of Frank's Red Hot (optional)
  • Dill Sauce (for topping while eating)
    • 1/4 cup sour cream
    • 1/4 cup mayo
    • 2 tsp lemon juice
    • Splash of milk
    • pinch of garlic and onion powders
    • tsp of dry dill


Preheat the oven to 350 degrees F.

Place the salmon on a cookie sheet, skin side down. Brush with olive oil and sprinkle with salt and pepper.  Place the rack on top rack closest to the broiler and broil for about 10 minutes, checking in 5 minute increments.  May need a few more minutes.  It should flake easy with a fork.  Allow to rest for at least 10 minutes.

Meanwhile, place the onion, celery, parsley, hot sauce, Worcestershire sauce, and seasonings in a large bowl.  Flake the cooled salmon and add to the same bowl.  If you want, you can add some chopped shrimp and/or crab meat.  Then, add the regular bread crumbs, mayonnaise, mustard, and egg(s).  Mix well. Cover and chill in the refrigerator for 30 minutes. 

In the meantime, add the panko breadcrumbs to a small bowl.  Then, shape the salmon mixture into about 10 4-inch cakes.  You can make them bigger or smaller.  Then press each side into the panko bread crumbs to coat.  

Spray a cookie sheet with non-stick cooking spray.  Lay the cakes out on the cookie sheet at least an inch apart.  Then spray the tops with more cooking spray.  I like to use the olive oil spray.  Bake for about 15 minutes or until browned underneath.  Then move the rack up close to the broiler.  Broil them for about 5 minutes, but pay close attention to them as they can burn very easily.  They should be browned and crispy.  Top with the dill sauce and pair with a nice salad.  Enjoy!

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