Photo: Salmon Cakes Recipe
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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By sherriseri
on May 17, 2013
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I did like this recipe however I made some changes as did some others. First, under no circumstances will I use canned salmon. It is loaded with scales, bones, skin. Very disgusting to me so I used the skinless and boneless salmon in the pouches. A little more money than canned, but much tastier and less fishy, or you can use fresh. Second, I added all of the ingredients before I added the mayo to judge just how much I would need so it would not be too mushy. I added just 1/4 cup and it was enough. Also check you spices and taste before frying so you can season them more. Third, use Panko crumbs and after you form the cakes refrigerate them to firm them up. Fry in oil and do not disturb them in the oil until there is a crust on the bottom. Then flip gently. If you make the adjustments you will have delicious cakes which are perfectly formed and crispy. I did like the recipe but made some minor adjustments!!
By Ashelynne
Shively, Kentucky
on May 16, 2013
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I don't like seafood, but was raised on can salmon and this receipe is one that I wanted to try. Instead of the bread crumbs I used crushed crackers and I put them into the mix instead of coating them. I also didn't use all the baked potato. I liked it okay, but rather have regular mustard, it takes the wild taste out of the salmon and gives it a better taste. All in all I gave it three stars for the original and five stars for my preperation of this receipe.
By calimama
Ohio
on March 01, 2013
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Wow! I had some leftover salmon, so I used this recipe- this was so delicious, I would choose this over any crab cake at a fancy restaurant! So easy too! The combination of the bacon, onions and lemon zest compliment the salmon perfectly. I served it with a spicy lemon mayo on the side as a appetizer, but I think next time I will make as a meal, maybe use some fresh corn kernels to give it some additional sweetness. The only thing I added that wasn't in the ingredients was some dill.. Delicious!
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