Monday, August 27, 2012

Revamped & Revived: Salmon Cakes

I'm reaching into my blog's archive and sharing an updated recipe with you today. 

Thanks to my dad's love of salmon fishing and my mom's love of canning that salmon, I always have several jars of canned salmon in my pantry. This makes for quick and easy meals, and it so happens one of my family's all-time favorite meals is made with canned salmon: Salmon Cakes. (A recipe I originally posted back in 2008.) I make this recipe a lot and have tweaked it over the years. Here's my update on an old favorite!

Salmon Cakes
Source: MSPI Mama

1 15½-oz. can of salmon, drained and flaked
1-2 eggs
½-1 cup MSPI-friendly panko bread crumbs
1 tbsp. dried onion flakes
½ tsp. dried dill weed
Salt and pepper, to taste
1 tbsp. olive oil

Mix together all the ingredients, starting with 1 egg and ½ cup panko and adding in another egg or more panko, until you reach a sticky but not gloppy consistency that holds together well. Using a measuring cup, scoop out ⅓-cup of the mixture and form the mixture into a patty. Place patty on a plate and repeat with the remaining salmon mixture.

Cover patties with plastic wrap and place plate in the refrigerator for at least an hour. Heat olive oil in saute pan over medium heat. Fry cakes, flipping after first side turns golden brown. Serve with lemon juice or MSPI-friendly tartar sauce.

Tip: Looking for a tartar sauce recipe? Here's an easy one!


Erika A said...

Hi! I love making these for my family, too, but my husband doesn't love fishy-tasting things, so I tweak it by adding bacon (sliced into small pieces and cooked) and baked potato (again, cooked and fluffed). This makes them taste less fish-y, but they are still MSPI safe!

Andrea said...

Great idea, Erika! Bacon makes everything taste better! Thanks for sharing. :)