Salmon Cakes Recipe

Salmon: Cooked and flaked, this is the star ingredient of the dish.

Breadcrumbs: Helps to bind the mixture and adds a slight crunch.

Egg: Acts as a binder to hold the patties together.

Mayonnaise: Adds moisture and richness to the cakes.

Dijon mustard: Provides a tangy flavor that complements the salmon.

Lemon juice: Freshly squeezed to add brightness and acidity.

Salt: Enhances the overall flavor of the cakes.

Black pepper: Adds a hint of spice and depth.

Olive oil: Used for frying the patties to a golden brown.

When forming the salmon cakes, make sure to press the mixture firmly to ensure they hold together well during cooking. If the mixture feels too dry, you can add a bit more mayonnaise or a splash of lemon juice. Conversely, if it's too wet, add a few more breadcrumbs. This balance will help achieve the perfect texture and prevent the cakes from falling apart in the frying pan.

• cooked salmon - Substitute with canned tuna: Canned tuna has a similar texture and flavor profile, making it a suitable replacement in salmon cakes.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding and texture to the cakes.

• large beaten egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water as a vegan alternative to eggs.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a similar creamy texture and tanginess while being lower in fat.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can provide a similar tangy flavor, though it is slightly milder.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can mimic the acidity and brightness of lemon juice.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly more subtle.

• olive oil - Substitute with canola oil: Canola oil has a similar smoke point and neutral flavor, making it a good alternative for frying.

• Allow the salmon cakes to cool completely before storing. This helps prevent condensation, which can make them soggy.

• Place the cooled salmon cakes in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3 days. This keeps the salmon cakes fresh and ready for a quick meal.

• For longer storage, freeze the salmon cakes. Lay them out on a baking sheet lined with parchment paper and freeze until solid, about 1-2 hours.

• Once frozen, transfer the salmon cakes to a freezer-safe bag or container. Label with the date to keep track of freshness.

• Frozen salmon cakes can be stored for up to 3 months. This ensures you always have a delicious meal on hand.

• To reheat, thaw the salmon cakes in the refrigerator overnight. This gradual thawing helps maintain their texture.

• Heat a bit of olive oil in a frying pan over medium heat. Cook the salmon cakes for 2-3 minutes on each side, or until heated through and crispy.

• Alternatively, reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes. This method keeps the salmon cakes evenly warm and crispy.

• Serve hot with a squeeze of lemon juice or your favorite dipping sauce for a quick and satisfying meal.

• Oven Method: Preheat your oven to 350°F (175°C). Place the salmon cakes on a baking sheet lined with parchment paper. Lightly brush the tops with a bit of olive oil to keep them moist. Bake for about 10-15 minutes, or until heated through. This method ensures the cakes remain crispy on the outside and tender on the inside.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the salmon cakes in the skillet and cook for about 3-4 minutes on each side, or until they are heated through and have a nice, crispy exterior. This method is quick and keeps the cakes crispy.

• Microwave Method: Place the salmon cakes on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, or until heated through. This method is the fastest but may result in a softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the salmon cakes in the air fryer basket in a single layer. Cook for about 5-7 minutes, flipping halfway through, until they are heated through and crispy. This method combines the best of both worlds: speed and crispiness.

• Mixing bowl: Use this to combine the flaked salmon, breadcrumbs, beaten egg, mayonnaise, dijon mustard, lemon juice, salt, and black pepper.

• Frying pan: This is where you'll cook the salmon cakes until they are golden brown and cooked through.

• Spatula: Handy for flipping the salmon cakes in the frying pan to ensure they cook evenly on both sides.

• Measuring cups: Essential for accurately measuring out the breadcrumbs and mayonnaise.

• Measuring spoons: Use these to measure the dijon mustard, lemon juice, salt, and black pepper.

• Fork: Useful for flaking the cooked salmon before mixing it with the other ingredients.

• Plate: Place the formed salmon patties on this before frying them.

• Paper towels: Use these to drain the excess oil from the cooked salmon cakes.

• Knife: Handy for cutting the lemon to squeeze out the juice.

• Cutting board: Use this as a safe surface for cutting the lemon.

Use canned salmon: Opt for canned salmon to save time on cooking and flaking fresh salmon.

Pre-make breadcrumbs: Use store-bought breadcrumbs or make a large batch ahead of time and store them.

Mix ingredients in advance: Combine all ingredients except the egg and refrigerate. Add the beaten egg just before forming the patties.

Use a food processor: Quickly mix the salmon mixture using a food processor for a more uniform texture.

Preheat the pan: Start heating the olive oil while forming the patties to save time.