These salmon cakes are delicious and non-fishy enough to convert the most adamant of fish-haters into huge fans.
If you are trying to force your kids or other family members to just give fish a chance, this might be the gateway meat preparation to convince them it can be super tasty if done right.
These are a huge hit at pot-lucks or as a quick weeknight meal. Make them a little larger and slap them on a bun for a very yummy salmon burger.
Top it with a remoulade sauce and you pretty much have a mouth party of flavor explosions.
REMOULADE RECIPE: mix mayonnaise, sour cream, dill, green onions, and pickle relish to your taste preference. Add a bit of Frank’s Hot Sauce and a splash of Sherry for an extra kick.
I’ve made these two ways: Air Fryer & Frying Pan. Both have their benefits; the air fried version is healthier but doesn’t crisp up quite as nicely. The frying pan method gives you the crispy crunch but is less healthy and has a tendency to quickly go to the “burnt” side.
Give these a shot – I guarantee you won’t be sorry!
Salmon Cake
Adapted from: Natasha's Kitchen
Ingredients
- 1 1/2 lb wild salmon filet
- 2 tbsp fresh lemon juice
- Garlic Salt
- Black Pepper
- 3 tbsp Olive Oil
- 3 tbsp Butter
- 1 large onion finely diced
- 1 red bell pepper diced
- 1 1/2 cup crushed Ritz crackers
- 2 large eggs lightly beaten
- 3 Tbsp mayo
- 1 tbsp Frank's Hot Sauce
- 1 tsp Worcestershire sauce
- 1/4 cup minced fresh parsley
Instructions
- Preheat Oven to 425˚F. Put salmon on a foil sheet skin side down, with edges folded up (so juices don't run). Coat salmon with olive oil, lemon juice and season with garlic salt and black pepper. Bake uncovered for 10-15 minutes then remove from oven. Wrap the salmon with the foil and fold so salmon is sealed in a "pouch". Let cool down this way for 10 minutes.
- Flake Salmon out from the skin, removing any bones in the process. Add flaked salmon pieces (without skin) to a bowl to further shred into even pieces.
- Heat 1 Tbsp olive oil, 1 Tbsp butter over medium heat in a pan. Add finely diced onion and bell pepper. Cook until soft and almost brown (7-9 minutes). Remove from heat.
- In a mixing bowl combine cooled flaked salmon, onion and pepper, 1 1/2 cup crushed Ritz crackers, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tbsp Frank's Hot Sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Mix well. From into 20 small balls with a spoon.
- Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat until butter starts to crackle. Add 1/3 of the salmon cakes, pressing them into the pan to flatten them to about 1/2 inch. Cook them for about 3-4 minutes on each side. If they are getting too dark, lower heat.
- Remove to a paper towel lined plate. Serve immediately, put in a crock pot if serving at a pot-luck, or place into a ziplock bag if freezing. These reheat great.
Notes
Nutrition Information
Yield 10 Serving Size 2Amount Per Serving Calories 313Total Fat 23gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 15gCholesterol 91mgSodium 289mgCarbohydrates 10gFiber 1gSugar 2gProtein 18g
This nutrition information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although alteredrecipe.com attempts to provide accurate nutritional information, these figures are only estimates.
