Salmon Cakes

Melissa  d'Arabian

Recipe courtesy Melissa d'Arabian

Show: Ten Dollar DinnersEpisode: Savory Savings

Rated 5 stars out of 5
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  • Read 366 Reviews
Total Time:
35 min
Prep
20 min
Cook
15 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
  • 1/4 cup chopped onion
  • 1 egg
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon sugar
  • 1/2 lemon, zested
  • 1 (14-ounce) can wild salmon, checked for large bones
  • 1 baked or boiled russet potato, peeled, and fluffed with a fork
  • 1/4 cup bread crumbs
  • 2 tablespoons grated Parmesan
  • Freshly ground black pepper
  • 1/2 cup vegetable oil

Directions

Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.

Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.

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Wine Suggestion for This Recipe

Chardonnay

Chardonnay

Rich, buttery white wine

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Newest Ratings and Reviews

Read all 367 reviews

  • on February 07, 2012

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    Followed the recipe exactly. Good but could use more flavor. Also, the patties were wet and they fell apart.

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  • on January 29, 2012

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    These were awesome. I followed the recipe exactly... no need to improvise. The kids loved them and they tasted great to the adults too. I grew up on fresh salmon and never tasted canned salmon until recently. I will make these again and again.

    people found this review Helpful.
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  • on January 20, 2012

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    These are really good. It may take it out of the $10 range but better to get salmon that is already no bones and skin. Potato isn't totally necessary as you can replace the volume with extra salmon which I prefer (I don't like seafood cakes to have too much filler but doing it as written is a great and tasty way to get some salmon in on a limited budget

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