Salmon Cakes
Salmon Cakes was one of my favorite meals growing up. With eight kids and two adults at the dinner table it was a meal that was enjoyed occasionally. I can’t even imagine how many cans of salmon Mom had to open up to feed all of us! I mean seriously, think about it , LOL! Before we gather our ingredients and get ready to make this quick, easy and delicious dinner, let’s talk about how to choose the canned salmon that’s right for you.
What To Look For When Buying Canned Salmon
- First of all ,buying canned salmon means you don’t have to worry about fresh salmon sitting in your freezer with the possibility of it getting freezer burnt or something happening to your freezer and loosing it.
- If you’re buying canned salmon packed in oil, read the label to see what kind of oil it’s packed in just incase you have an allergy to a particular oil, or don’t care for the flavour of the oil it’s packed in.
- Always check for small bones in the salmon, I put my fingers in the bowl and rub the fish flakes between my fingers to check for small bones and remove them.
- Read the ingredient list on the can to make sure you are getting what you want. Some canned salmon have flavours added that you may not like.
- If you’re watching your sodium intake make sure to check the label to find the brand with the lowest amount of sodium.
We start the recipe by gathering our ingredients:
Salmon Cake Ingredients :
- Four 5 ounce cans boneless , skinless salmon
- Three Tablespoons finely chopped onion
- 4 Tablespoons finely chopped red bell pepper
- 1/4 Teaspoon garlic powder
- 1/4 Teaspoon onion powder
- 1/2 Teaspoon Kosher salt or regular salt
- 1 cup Italian bread crumbs
- 2 eggs, beaten
- 1/2 cup vegetable oil (for frying the patties)
Place all the Salmon Cake ingredients together in a large bowl. Mix the ingredients together until they are well incorporated. I have a tendency to just get my hands in the bowl and squish everything together until the ingredients are distributed evenly into the salmon. Divide the Salmon mixture into four even portions that are about the size of golf balls. Flatten the balls slightly with the palm of your hand.
Fry the Salmon Patties in either a cast iron or stainless steel skillet. Place the skillet on medium heat with a half a cup of vegetable oil for about three minutes or until the oil is hot. Place the patties in the hot oil , flip the patties over and fry them for another three minutes. You want to get a nice golden brown color on both sides of the patties. Remove the Salmon Cakes from the pan. Place the patties on a plate lined with paper towels to drain any grease from frying them. Serve with your favorite side dishes.
Salmon Cakes, it’s “What’s For Dinner and you’re going to love them!
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Salmon Cakes
Ingredients
- 4 5 oz cans boneless, skinless salmon
- 3 tbsp finely chopped onion
- 4 tbsp finely chopped red bell pepper
- 1/4 tsp garlic powder
- 1/4 tsp oinion powder
- 1/2 tsp kosher salt
- 1 cup Italian bread crumbs
- 2 eggs, beaten
- 1/2 cup vegetable oil (for frying the patties)
Instructions
- Mix all the ingredients together in a large bowl. Form balls out of the salmon mixture the size of golf balls . Flatten the balls in your hands.
- Fry the salmon patties in a skillet on medium heat with 1/2 cup vegetable oil 3 minutes on each side or until golden brown. Drain the patties on papers towels . Then serve.
Hi Mary
I love your recipes and always check your emails! We drive through Kentucky every winter on our way south.
Nancy
Belwood Ontario Canada 🇨🇦