Salmon Cakes Recipe

Salmon: Cooked and flaked, this is the star ingredient providing rich, savory flavor.

Breadcrumbs: These help bind the mixture together and add a bit of crunch.

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

Egg: Acts as a binder to hold the cakes together.

Green onions: Adds a fresh, mild onion flavor.

Lemon juice: Provides a bright, tangy flavor that complements the salmon.

Dijon mustard: Adds a subtle tang and depth of flavor.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a hint of spice and warmth.

Olive oil: Used for frying, it gives the cakes a crispy exterior.

When forming the salmon cakes, make sure to press the mixture firmly to ensure they hold together well during cooking. If the mixture feels too dry, you can add a bit more mayonnaise or a splash of lemon juice. Conversely, if it's too wet, a sprinkle of extra breadcrumbs will help achieve the right consistency.

• cooked salmon - Substitute with canned tuna: Canned tuna is a convenient and affordable alternative that provides a similar texture and flavor profile.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can add a similar crunch and binding quality to the mixture.

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

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can act as a vegan binder.

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

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor to brighten the dish.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile with added texture from the mustard seeds.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor but is slightly milder and less visually noticeable.

• olive oil - Substitute with canola oil: Canola oil is a neutral-tasting oil that can be used for frying with a similar smoke point.

• To store your salmon cakes in the refrigerator, first allow them to cool completely. Place them in an airtight container, separating each layer with parchment paper to prevent sticking. They will stay fresh for up to 3 days.

• For freezing, arrange the cooled salmon cakes on a baking sheet lined with parchment paper. Ensure they are not touching each other. Freeze them for about 1-2 hours or until they are solid.

• Once frozen, transfer the salmon cakes to a resealable freezer bag or an airtight container. Label the container with the date to keep track of their freshness. They can be stored in the freezer for up to 3 months.

• When ready to enjoy, thaw the salmon cakes in the refrigerator overnight. This slow thawing process helps maintain their texture and flavor.

• To reheat, preheat your oven to 375°F (190°C). Place the thawed salmon cakes on a baking sheet and bake for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat, using a bit of olive oil to crisp them up again.

• If you prefer a quicker method, you can also use a microwave. Place the salmon cakes on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• 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 heated through. This method helps maintain the crispy exterior while ensuring the inside is warm.

• 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 the exterior is crispy again. This method is quick and keeps the cakes crispy.

• Microwave Method: Place the salmon cakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. 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 softer exterior.

• 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. Heat for about 5-7 minutes, or until they are warmed through and crispy. This method combines the speed of the microwave with the crispiness of the oven.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the salmon cakes on the toaster oven tray and cover them loosely with aluminum foil. Heat for about 10-12 minutes, or until warmed through. This method is convenient and effective for small batches.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Fork: Useful for flaking the cooked salmon into smaller pieces.

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

• Measuring spoons: Necessary for measuring the lemon juice, dijon mustard, salt, and black pepper.

• Knife: Used for chopping the green onions finely.

• Cutting board: Provides a safe surface for chopping the green onions.

• Whisk: Handy for beating the egg before adding it to the mixture.

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

• Spatula: Helps in flipping the salmon cakes in the frying pan.

• Plate: For serving the cooked salmon cakes.

• Paper towels: To drain any excess oil from the salmon cakes after frying.

Use canned salmon: Save time by using canned salmon instead of cooking fresh salmon. It's already cooked and easy to flake.

Pre-chop ingredients: Chop the green onions and measure out the breadcrumbs and other ingredients in advance.

Mix in a food processor: Combine all ingredients in a food processor for a quicker, more uniform mixture.

Form patties ahead: Shape the salmon cakes and refrigerate them until you're ready to cook.

Use a non-stick pan: A non-stick pan can reduce cooking time and make flipping the cakes easier.