Easy Salmon Cakes. In a large skillet, melt butter. Coat patties with remaining cracker crumbs, and arrange in a single layer on a baking sheet. Pick through the salmon and remove any bones.
You can cook Easy Salmon Cakes using 18 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Easy Salmon Cakes
- Prepare of For the Salmon Cakes.
- You need of Salmon Filets.
- It’s of olive oil.
- You need of mayonnaise.
- It’s of dijon mustard.
- You need of worcestershire sauce.
- Prepare of large egg lightly beaten.
- You need of black pepper.
- It’s of dried parsley.
- It’s of smoked paprika.
- Prepare of saltine crackers or pork rinds.
- It’s of olive oil.
- Prepare of For the Lemon Dill Sauce.
- It’s of mayonnaise.
- You need of Juice and zest of 1 lemon.
- Prepare of mustard.
- It’s of black pepper.
- It’s of fresh chopped dill or 2 tbsp dried dill weed.
Dress these salmon cakes up on a bun with some pickled onions, tomato, and tartar sauce. Enjoy them with a salad of fresh lettuces and herbs. Salmon cakes are one of my go-to emergency meals. Every once in a while I like to use fresh salmon.
Easy Salmon Cakes instructions
Pre heat oven to 425 degrees.
Line a baking sheet with foil and place the salmon on the baking sheet. Drizzle with olive oil and roast for 15 minutes or until fish flakes easily with a fork. Cool to room temperature..
When the fish is cool enough to handle, flake the salmon into bite sized pieces using a fork and transfer to a large bowl. If any juices begin to collect in the bottom of the bowl, drain the fish before moving forward with the remainder of the recipe..
In a small bowl, stir together the mayonnaise, dijon, worcestershire sauce, egg, pepper, parsley and smoked paprika..
Add the mayonnaise mixture to the salmon and, carefully, fold together being careful not to break up the fish too much. Gently fold in the pork rinds or saltine crackers. (I used pork rinds for this recipe.).
Form the salmon mixture into 6 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes. (Salmon cakes can be frozen at this point. Wrap each cake tightly in plastic wrap and then foil. Unwrap and cook from frozen by following the instructions below.).
While the salmon cakes chill, make the sauce by combining the mayonnaise, lemon juice, lemon zest, mustard, pepper and dill in a small bowl. Cover and refrigerate until ready to serve..
Heat the olive oil in a large skillet over medium-high heat..
Add the salmon cakes and cook over medium heat until golden, approximately 3-4 minutes. (Longer if frozen) Turn the salmon cakes over with a spatula. Cook until golden brown, crispy and cooked through, approximately 3 minutes..
Transfer to a serving platter and serve immediately with lemon dill sauce and lemon wedges, if desired..
Salmon is one of those products, like chicken, that's very easy to get into a rut with. Then, in the blink of an eye, dinner is ready! Combine salmon, sauteed onion, breadcrumbs (parsley if you use plain breadcrumbs), eggs, salt, and pepper. Melt butter and oil in a pan. Crumble salmon over mixture and mix well.
