How to Make Salmon Cakes Recipe (2024)

FAQs

What's the ingredients in salmon patties? ›

Make the patties.

Combine the drained salmon, onion powder, garlic powder, Old Bay seasoning, Dijon, lemon juice, chives, mayonnaise, egg, and breadcrumbs until combined and the salmon is separated into flakes. Shape the patties into ½-inch thick patties, using about ⅓ cup of salmon mixture for each patty.

Refrigerate The Mix, Use A Sheet Pan

The cooler temperature of the mix will help everything stick together better when the patties are pan-fried, crisping them up nicely. If you have a lot of salmon patties to make, you can even forgo the pan altogether and bake them on a sheet tray in the oven.

What sides are good with Salmon Patties/Salmon Cakes? I love to serve fresh salmon cakes with an easy salad or even a bagged salad. I also love to serve it with quick grilled asparagus. I think they would also be delicious with my Oven Baked Rice w Asparagus & my Summer Cucumber Balsamic Pasta Salad.

In a mixing bowl, combine the chopped salmon, finely chopped onion, bell pepper (if using), fresh herbs, egg, mayonnaise, Dijon mustard, lemon juice, salt, pepper, and any other desired seasonings. Instead of adding breadcrumbs, add flour gradually to the mixture, a tablespoon at a time. Mix well after each addit.

If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.

That white gunk seeping from your salmon is called albumin. It's a protein—not fat—that pushes to the surface of the fish when you heat it. "Once this protein reaches temperatures between 140 and 150 degrees, its moisture is squeezed out, and it congeals and turns white," according to America's Test Kitchen.

If they fall apart, they're not of the right consistency. Being either too dry or too wet will cause it. If they are too dry, adding a touch of water will help and if they are too wet, dredge them in flour or add a little flour to the mix.

Overcooked Salmon Is Dry

Salmon goes from moist and silky to tough and dry when it's overcooked, even by just a minute or two.

Cooking the salmon patties at too high a temperature or for too short a time can result in a mushy interior. Is canned salmon good for you? Canned salmon has great health benefits! It's high in protein, rich in omega-3 heart healthy fats, high in potassium and B vitamins…just to name a few.

These golden brown cakes are a flavorful change from baked fillets and a great way to convince kids that they like fish even when it is not in “finger” form. Canned salmon is full of protein, B vitamins, vitamin D and heart-healthy Omega 3 fatty acids, making it an excellent pantry staple.

What is a good combination with salmon? ›

Raw wild salmon is 70% water, 20% protein, 6% fat, and contains no carbohydrates (table). In a 100 gram reference amount, raw salmon supplies 142 calories, and is a rich source (20% or more of the Daily Value, DV) of several B vitamins, especially vitamin B12 at 133% DV, selenium (52% DV), and phosphorus (29% DV).

Salmon Burgers: Ingredients: PINK AND/OR KETA SALMON, WATER, CANOLA OIL, CONTAINS 2% OR LESS OF: GROUND ONION, SEA SALT, LEMON JUICE FROM CONCENTRATE, GARLIC POWDER, POTATO EXTRACT, BEET JUICE, ANNATTO (COLOR), WHITE PEPPER, MUSTARD FLOUR, MESQUITE SMOKE FLAVOR, ROSEMARY EXTRACT.

Canned salmon is full of protein, B vitamins, vitamin D and heart-healthy Omega 3 fatty acids, making it an excellent pantry staple. Unlike fresh salmon, canned salmon's “sell by date” is a couple of years, not a couple of days, giving you a healthy option for a last-minute pantry meal.