Salmon cakes are a fantastically versatile dish, perfect for a light lunch, a sophisticated appetizer, or even a satisfying dinner. This guide will walk you through creating perfectly moist and flavorful salmon cakes, every time. Whether you're a seasoned chef or a kitchen novice, you'll find this recipe easy to follow and delicious to eat!
Choosing Your Salmon
The quality of your salmon directly impacts the taste of your cakes. Opt for fresh, high-quality salmon fillets. Look for fillets that are bright pink or orange, with a firm texture and a mild, fresh ocean scent. You can use either skin-on or skinless fillets – just remember to remove the skin if using skin-on before proceeding.
Types of Salmon for Cakes
While any type of salmon will work, some are better suited for cakes than others. Sockeye salmon offers a rich, deep flavor, while King salmon (Chinook) provides a more buttery texture. Coho salmon provides a good balance of flavor and texture.
Ingredients You'll Need
This recipe makes approximately 6 salmon cakes. Adjust the quantities as needed depending on how many you want to make.
- 1 pound salmon fillet, cooked and flaked (see cooking instructions below)
- 1/2 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 1/4 cup mayonnaise (or plain Greek yogurt for a healthier option)
- 1 large egg, lightly beaten
- 1/4 cup breadcrumbs (panko recommended for extra crunch)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil or butter, for pan-frying
Cooking the Salmon
Before you start making the cakes, you need perfectly cooked salmon. Here are a few options:
- Baking: Preheat oven to 400°F (200°C). Place salmon fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until cooked through.
- Pan-frying: Heat a tablespoon of olive oil in a skillet over medium heat. Season salmon fillets with salt and pepper. Cook for 3-4 minutes per side, or until cooked through.
- Poaching: Gently simmer salmon fillets in a pot of water with a few slices of lemon and dill for 8-10 minutes, or until cooked through.
Once cooked, allow the salmon to cool slightly, then flake it with a fork. Remove any bones.
Assembling the Salmon Cakes
In a large bowl, gently combine the flaked salmon, red onion, celery, mayonnaise (or yogurt), egg, breadcrumbs, Dijon mustard, lemon juice, Worcestershire sauce, salt, and pepper. Do not overmix, as this can result in tough cakes.
Form the mixture into patties, about 1/2 inch thick.
Cooking the Salmon Cakes
Heat a tablespoon of olive oil or butter in a large skillet over medium heat. Carefully place the salmon cakes in the skillet and cook for 3-4 minutes per side, or until golden brown and heated through. Avoid overcrowding the pan, cook in batches if necessary.
Serving Suggestions
Serve your delicious salmon cakes immediately. They are wonderful on their own, but can also be paired with a variety of sides:
- Lemon-dill sauce: A classic pairing that complements the salmon perfectly.
- Tartar sauce: Adds a tangy and creamy element.
- Remoulade sauce: A spicier option for a bolder flavor.
- A simple salad: A fresh and light accompaniment.
- Roasted vegetables: Adds color and variety to your plate.
Tips for Perfect Salmon Cakes
- Don't overmix the ingredients: Overmixing will make the cakes tough.
- Use good quality ingredients: The better the ingredients, the better the cakes will taste.
- Refrigerate the mixture for 30 minutes before cooking: This will help the cakes hold their shape.
- Don't overcrowd the pan: Overcrowding will lower the temperature of the pan and result in soggy cakes.
- Adjust seasonings to your taste: Feel free to experiment with different herbs and spices.
Enjoy your homemade salmon cakes! They're a healthy and delicious meal that’s sure to impress.
