Smoked Salmon Cakes Recipe

Savory and Smoky Salmon Cakes (Salmon Patties)
10 Minutes Prep Time | 10 Minutes Cook Time | 30 Minutes Total Time | Makes 8  Cakes (4 oz each)

 

Ingredients

  • 2 (6 oz) cans Fisherman’s Market Smoked Chinook Salmon
  • 1 egg, beaten
  • 4 cups of bread crumbs, separated
  • 1 cup to mix into salmon cakes
  • 3 cups for breading outside of cakes
  • 1 can corn (15.25 oz)
  • 1 bell pepper, minced fine
  • 1 shallot, minced fine
  • 3 large garlic cloves, minced fine
  • ½ bunch of parsley, rough chopped
  • 4 tbsp mayo
  • ½ lime, juiced
  • 3 tbsp canola oil (alternatively: olive oil, peanut oil, etc.)
  • Salt and pepper to taste

    Let's Make It!

    Step 1
    Drain two cans of Fisherman’s Market smoked salmon. Keep juice from one can to add into mixture to help with flavor and moisture.
    Step 2
    Shred fish with a fork until salmon is shapeable and add to mixing bowl. Add in the saved juice from can.
    Step 3
    In same bowl add bell pepper, garlic, shallot, parsley, corn, lime juice, mayo, and breadcrumbs. Season to taste with salt and pepper before adding in the egg for binding.
    Step 4
    Preheat oven to 350 for final step.
    Step 5
    When mixing in egg, look for consistency of wet sand. The cake needs to keep its form. If the mixture is too wet, add in additional breadcrumbs ¼ cup at a time. If mixture is too dry, add in additional mayo 1 tbsp at a time.
    Step 6
    Recommended: for shaping, use a 4 oz measuring cup sprayed with oil to help prevent sticking. Pack the cake mixture into the measuring cup then invert and lightly tap to remove cake. Cakes can also be formed by hand.
    Step 7
    Place cakes into a bed of breadcrumbs and then flip to cover the other side. This will ensure a nice brown crust on top and bottom of cakes when cooking.
    Step 8
    Preheat sauté pan (non stick preferred) to medium temperature. Place 3 tbsp of oil to prevent cakes sticking to pan. The oil will “ripple” when it is hot.
    Step 9
    Gently place salmon cakes into pan. After 2-3 minutes, flip salmon cakes using a thin spatula onto other side. Outside should be golden brown.
    Step 10
    Remove cakes from pan and place on lined cookie sheet. Put cookie sheet into preheated oven for 3-4 minutes to heat cakes through.
    Step 11
    Remove from oven. Place on plate lined with paper towels to drain any excess oil.
    Step 12
    Season tops of cakes with salt and pepper and serve hot!

    Feelin' saucy?
    Try a dollop of our Traditional Tartar or Bang Bang sauce on top—check out all our bottled sauce options!




    Related Items