FAST AND SIMPLE SALMON CAKES

FAST AND SIMPLE SALMON CAKES

 

A 20-minute preparation time and inexpensive cupboard supplies make these quick and simple salmon cakes ideal for midweek lunches.

Quick and simple Salmon in a can is used to make sesame seed-coated salmon cakes. Let me rise up with excitement like a bird when I do. When I stumble, let me stumble like a leaf without regret.

These quick salmon cakes are ideal for hectic weeknights when time is limited and are created with basic cupboard items. Dinner is done when you plate them and serve them with a crisp slaw or fresh salad. The recipe contains three distinct taste combinations in addition to the original Salmon Patty dish.

Sesame seed-coated salmon patties
WHAT SALMON SHOULD I USE?
In a pinch, a good quality canned wild salmon grabbed from the cabinet can be a complete lifesaver! Of course, fresh salmon always makes the tastiest salmon cakes, as do leftover salmon that has previously been cooked.

WHAT IT TAKES TO MAKE SIMPLE SALMON PATTIES:
wild salmon in cans (or sub leftover salmon)
green onions, eggs (or sub red onions)
bread crumbs or panko
new herbs
lemon
Pepper and mayo
A RECIPE FOR SALMON CAKES:
Simply select the salmon cake type you wish to create, then combine the ingredients in a large basin.
Create two cakes.
Sprinkle panko or sesame seeds on the cakes.
Pan-sear.

I’m confident that after you cook the salmon patties, you’ll come up with your own inventive variants!

On a dish with slaw, salmoncake with dill and capers is served with a creamy dill sauce on top.
SALMON PATTIES IN DIFFERENT FORMULAS
Nordic Salmon Patties with Creamy Dill Sauce, Dill, and Capers. as shown above.
Patties made in the style of Asia, with sesame seeds, ginger, cilantro, and green onion. seen underneath.
Patties in the style of the Mediterranean, with dijon mustard, lemon zest, garlic, and herbs.

I’m confident that after you cook the salmon patties, you’ll come up with your own inventive variants!

Basic Salmon Patty Ingredients (see variations below)

1 can of 7-8 ounces of wild salmon, drained (or feel free to use leftover cooked salmon)
1 egg
2 teaspoon mayonnaise (this makes for a lighter, fluffier and more bindable texture)
Lemon juice, 1 teaspoon
1/2 tsp. of garlic powder (or onion powder)
14 to 13 cup toasted breadcrumbs, such as panko (ok to use GF)
1–2 sliced scallions (or 2–3 tablespoons of red onion, coarsely minced)
a large spoonful of each (approximately 1/8 teaspoon each – see notes) salt and pepper
panko for coating and olive oil for scorching

Variations on salmon patties:

Asian-style: To the cakes, add 1/8 to 1/4 cup chopped cilantro and 1-2 tablespoons of ginger paste (or finely minced ginger). To the panko mixture, add one or two teaspoons of sesame seeds. Serve alongside Asian cucumber salad or Asian slaw.

Add 1 minced garlic clove, 1 teaspoon lemon zest, 1 teaspoon dijon mustard, and 2 tablespoons chopped parsley for a Mediterranean-style dish. Serve with a salad of leafy greens.

Add 1 tablespoon capers and 1/8 to 1/4 cup minced dill for the Nordic style. Add a Quick Creamy Sauce before serving.

1/4 cup chopped cilantro, 1 teaspoon lime zest, 1/2 teaspoon cumin, 1/2 teaspoon dried oregano, and 1/2 teaspoon chili powder are all good additions to a Mexican-style dish. Serve with Mexican Slaw, Avocado, and Chipotle Mayo!

Creamy Sauce Quick:

mayo, two tablespoons
3 tablespoons of yogurt or sour cream
lemon squeeze, a dash of salt, and pepper
2 teaspoons chopped fresh dill (or sub scallions, cilantro or Italian parsley)
Instructions
Well-drain the salmon.
In a medium bowl, combine all the ingredients using a fork. Wait 5 to 10 minutes.
Add up to 1/3 cup extra bread crumbs if the mixture appears too moist.

Using your hands, divide the mixture into two bigger cakes. Before searing, dredge in extra panko and/or sesame seeds if you like a crispy crust. You might now place the food on a paper towel and refrigerate for later.
In a pan over medium heat, melt butter or oil (or a combination is excellent). The salmon cakes should be wonderfully brown and somewhat puffy after being seared for 4–5 minutes on each side. (The inflated center indicates that the egg is fully cooked.)
Serve alone with a side salad or with the specified sides and the Quick Creamy Sauce.
Use breadcrumbs or panko that aren’t seasoned. Seasoned panko appears to provide an unpleasant bitter flavor.

It does make a difference to use the highest grade canned wild salmon you can locate.