Salmon Cakes

Total Time:
27 min
Prep:
15 min
Cook:
12 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Vegetable or canola oil, for frying
  • 3 (6-ounce) portions cooked salmon or 3 (6-ounce) cans salmon, drained well
  • 1 1/2 cups cracker meal
  • 2 large eggs, beaten
  • 2 rounded teaspoons Old Bay seasoning blend
  • 1/2 red bell pepper, seeded and finely chopped
  • 20 blades fresh chives, snipped or chopped
  • 2 to 3 tablespoons fresh dill, a handful, finely chopped
  • 1 teaspoon cayenne pepper sauce
  • 1 lemon, zested and juiced
  • Salad greens
  • Coarse salt
  • Extra-virgin olive oil, for drizzling
  • 1/2 cup mayonnaise or reduced fat mayonnaise
  • 1/2 cup chili sauce
  • 2 tablespoons dill pickle relish
Directions

Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.

Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.

Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.

Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.4 78
I made these tonight with left over fresh salmon. I Loved them! Keeper :) item not reviewed by moderator and published
This is so confusing. I watched the video first, then I read the recipe and it does not seem correct. In the video Rachel says…add one egg, the recipe lists 2 eggs and the chives were less in the video also. I had not confidence when making this tonight. But I juggled the recipe a little bit to reflect the video and list and they turned out ok. item not reviewed by moderator and published
IF YOU WANT TO CUT OUT THE CARBS, it can still be soooo good with only one modification! Replace the cracker meal with a combination of almond flour (or meal) and flaxseed meal. I did not measure it, but just kept adding until the salmon mixture seemed dry *enough* (still somewhat moist) to stick together in patties. My husband and I seriously LOVE this meal, and it is just as good without the carbs (we've cooked it both ways multiple times). item not reviewed by moderator and published
This was pretty good! Just a tad bit dry, so i squeezed some more lemon on the finished product. Tasty! FYI - The recipe states this feeds four. I used three cans of salmon and followed the recipe and this could have fed six or maybe even eight. item not reviewed by moderator and published
These are awesome. I don't use the sauce recipe. I serve the patties on a bed of arugula drizzled with lemon and a little kosher salt. item not reviewed by moderator and published
One of my all time favorites. I use leftover salmon. Instead of crackermeal, you can use panko. Based on other reviews I cut the old bay in half. I adjusted the panko/egg until it "felt right". The sauce is PERFECT for this, but if you really don't like spicy you won't like to sauce. It has a little kick to it. Here is my twist....Have it for breakfast. Poach or fry an egg, put the reheated salmon cake on top of toast or english muffin. Egg goes on top of salmon and cover with the sauce. I buy salmon just to have this breakfast. item not reviewed by moderator and published
Made these last night. They were extremely dry and I didn't use the full quantity of cracker meal. The salmon was completely overpowered by the Old Bay and, given the spiciness they already had I can't imagine serving with the suggested sauce. Just HORRIBLE! item not reviewed by moderator and published
OUTSTANDING! Made a few alterations: canned salmon, not fresh, bread crumbs instead of cracker meal (never heard of that, anyway, diced onion instead of chives, can never find Old Bay Seasoning so I used poultry seasoning, small bit of cayenne pepper in place of cayenne sauce, dried dill instead of fresh, and added a tablespoon of what I consider to be a "must add", capers. Mixed everything with a fork and the consistency was perfect for shaping. Wowie wow wow, so darn good. Very disappointed with the sauce the first time, though, didn't make it again. Had them instead with Veganaise which was the perfect complement. Delish. item not reviewed by moderator and published
Outstanding!!!! item not reviewed by moderator and published
Salmon cakes get no better then this recipe! I made them for dinner this evening and the kids cleaned their plates, a rare occurrence, and were even wanting seconds! I broiled the cakes instead of frying...perfect. item not reviewed by moderator and published
My husband and I enjoyed this. I recall my mother making salmon patties(what she called them) and I disliked them. So its true as we get older the taste buds change! item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen