Salmon Cakes Recipe

Salmon: Cooked and flaked, this is the star ingredient providing a rich, savory flavor.

Breadcrumbs: These help bind the cakes together and add a nice texture.

Egg: Beaten to help bind the ingredients together.

Mayonnaise: Adds moisture and a creamy texture.

Dijon mustard: Provides a tangy flavor that complements the salmon.

Lemon juice: Freshly squeezed to add a bright, zesty note.

Green onions: Chopped to add a mild onion flavor and freshness.

Parsley: Chopped to add a fresh, herbal note.

Salt: To taste, enhances the overall flavor.

Black pepper: To taste, adds a bit of heat and depth.

Olive oil: Used for frying the salmon cakes to a golden brown.

When forming the salmon cakes, make sure to press the mixture firmly to ensure they hold their shape during cooking. If the mixture feels too dry, add a little more mayonnaise or a splash of lemon juice. Conversely, if it feels too wet, incorporate a bit more breadcrumbs. This balance will help achieve a perfect texture.

• salmon - Substitute with canned tuna: Canned tuna provides a similar texture and flavor, making it a convenient and cost-effective alternative.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can add a similar crunch and binding effect to the mixture.

• beaten egg - Substitute with flaxseed meal and water: Mixing flaxseed meal with water creates a gel-like consistency that can act as a binder in place of eggs.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor while being lower in fat.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can provide a similar tangy flavor, though it is slightly milder.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidic brightness that complements the other flavors.

• chopped green onions - Substitute with chopped chives: Chives provide a similar mild onion flavor and can be used in the same quantity.

• chopped parsley - Substitute with chopped cilantro: Cilantro offers a fresh, slightly citrusy flavor that can complement the other ingredients.

• salt - Substitute with soy sauce: Soy sauce can add a salty umami flavor, though it will also add a bit of moisture.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but is slightly milder.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• Allow the salmon cakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled salmon cakes in an airtight container. If stacking, separate each layer with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 3 days. For longer storage, consider freezing.
• To freeze, arrange the salmon cakes on a baking sheet lined with parchment paper, ensuring they do not touch each other.
• Freeze the salmon cakes for about 1-2 hours, or until they are firm. This step prevents them from sticking together.
• Once frozen, transfer the salmon cakes to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the salmon cakes in the refrigerator overnight.
• Reheat the salmon cakes in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat until warmed and crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the salmon cakes on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 15-20 minutes, or until heated through. This method ensures the salmon cakes remain crispy on the outside while being moist on the inside.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the salmon cakes in the skillet and cook for about 3-4 minutes on each side, or until they are heated through and have regained their crispy exterior. This method is quick and preserves the texture well.

• Microwave Method: Place the salmon cakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. This method is the fastest but may result in a slightly softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the salmon cakes in the air fryer basket in a single layer. Cook for about 5-7 minutes, flipping halfway through, until they are heated through and crispy. This method is excellent for maintaining the crunchiness of the salmon cakes.

• Steaming Method: Place the salmon cakes in a steamer basket over simmering water. Cover and steam for about 5-7 minutes, or until heated through. This method keeps the salmon cakes moist but may soften the exterior slightly.

• Mixing bowl: A large bowl used to combine all the ingredients for the salmon cakes.

• Fork: Used to flake the cooked salmon into smaller pieces.

• Measuring cups: Essential for accurately measuring the breadcrumbs, mayonnaise, and other ingredients.

• Measuring spoons: Necessary for measuring the dijon mustard, lemon juice, and chopped parsley.

• Knife: Used to chop the green onions and parsley.

• Cutting board: A surface for chopping the green onions and parsley.

• Frying pan: Used to cook the salmon cakes until they are golden brown and cooked through.

• Spatula: Handy for flipping the salmon cakes in the frying pan.

• Plate: For placing the cooked salmon cakes once they are done.

• Paper towels: To drain any excess oil from the cooked salmon cakes.

Use canned salmon: Save time by using canned salmon instead of cooking fresh. It’s pre-cooked and easy to flake.

Pre-chop ingredients: Chop the green onions and parsley ahead of time and store them in the fridge.

Mix in advance: Combine all ingredients except the breadcrumbs and let the mixture sit in the fridge. Add breadcrumbs just before shaping.

Use a food processor: Quickly blend the salmon mixture in a food processor for even consistency.

Non-stick pan: Use a non-stick pan to reduce the need for extra olive oil and make cleanup easier.