How to Make Salmon Cakes Recipe (2024)

FAQs

What are the ingredients in salmon patties? ›

Salmon patties, or salmon cakes, are wonderfully easy to make. You make salmon patties with just a base of canned salmon, shredded bread (or breadcrumbs or even saltines), chopped onion, and egg to bind it all into patties. Then, these salmon cakes are quickly fried.

Refrigerate The Mix, Use A Sheet Pan

Then you can scoop the cakes and put them on a sheet pan to cool down in the fridge once again. The cooler temperature of the mix will help everything stick together better when the patties are pan-fried, crisping them up nicely.

What sides are good with Salmon Patties/Salmon Cakes? I love to serve fresh salmon cakes with an easy salad or even a bagged salad. I also love to serve it with quick grilled asparagus. I think they would also be delicious with my Oven Baked Rice w Asparagus & my Summer Cucumber Balsamic Pasta Salad.

Canned salmon is already cooked - just drain the liquid and it's ready to eat or add to your favourite dish. You can remove the skin if you like. Don't throw out the soft, calcium-rich bones! Mash them with a fork and you won't even notice them.

What Is the Difference Between Salmon Patties and Salmon Burgers? The main difference between my Salmon Patties and this salmon burger is the quantity of ingredients in the filling and the use of binder ingredients. My salmon patties use canned salmon, egg, breadcrumbs, Greek yogurt, vinegar, and Dijon mustard.

That white gunk seeping from your salmon is called albumin. It's a protein—not fat—that pushes to the surface of the fish when you heat it. "Once this protein reaches temperatures between 140 and 150 degrees, its moisture is squeezed out, and it congeals and turns white," according to America's Test Kitchen.

Balance The Binders With The Moisture

Every salmon patty or cake recipe calls for some combination of binding ingredients. These usually include eggs, flour, breadcrumbs, cracker crumbs, ground flaxseed, and so on. Without these binders, the salmon has nothing to stick to, so you can't form patties.

Overcooked Salmon Is Dry

Salmon goes from moist and silky to tough and dry when it's overcooked, even by just a minute or two.

Excess moisture can contribute to a mushy texture in the patties. The binding ingredients may not be in the right proportion. Overmixing can break down the structure. Allowing the salmon mixture to rest before shaping the patties is crucial.

Salmon patties and dill sauce are a great combination. They're so simple to make and so good! Everyone always asks me for the recipe.

What are the benefits of eating salmon cakes? ›

Are salmon cakes healthy? Salmon is a great source of protein as well as omega-3s—those good-for-your-heart fats. Salmon also provides vitamins and minerals, like vitamin B12, potassium and selenium. Salmon even gives you the antioxidant astaxanthin, known for its anti-inflammatory properties.

You should absolutely drain canned salmon before eating, as this liquid can dilute flavors and affect the texture of your dish (making it overly soft and squishy), no matter what you're putting the salmon in. You can even rinse the meat to dilute the fish smell if you don't like it.

What is the liquid in canned salmon? The canning process cooks the salmon. Raw salmon has around 70% water in it and once canned it will have around 50% water content. Since it is sealed prior to being cooked the water extracted by the cooking process has nowhere to go.

Raw wild salmon is 70% water, 20% protein, 6% fat, and contains no carbohydrates (table). In a 100 gram reference amount, raw salmon supplies 142 calories, and is a rich source (20% or more of the Daily Value, DV) of several B vitamins, especially vitamin B12 at 133% DV, selenium (52% DV), and phosphorus (29% DV).

Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste.

Salmon Burgers: Ingredients: PINK AND/OR KETA SALMON, WATER, CANOLA OIL, CONTAINS 2% OR LESS OF: GROUND ONION, SEA SALT, LEMON JUICE FROM CONCENTRATE, GARLIC POWDER, POTATO EXTRACT, BEET JUICE, ANNATTO (COLOR), WHITE PEPPER, MUSTARD FLOUR, MESQUITE SMOKE FLAVOR, ROSEMARY EXTRACT.

PINK AND/OR KETA SALMON, VEGETABLE OIL (CANOLA AND/OR SOYBEAN), WATER, CONTAINS 2% OR LESS OF: GROUND ONION, SALT, POTATO EXTRACT, GARLIC POWDER, MUSTARD FLOUR, WHITE PEPPER, BEET JUICE (COLOR), ANNATTO (COLOR), ROSEMARY EXTRACT, MESQUITE FLAVOR, LEMON JUICE CONCENTRATE.