Salmon Cakes

3o minute salmon cakes

Who can resist oven fried fresh salmon cakes??

Perfectly crisp on the outside, flaky and tender on the inside.

Using fresh salmon is not as easy as using canned salmon, but Am telling you it.s worth the extra 10 minutes it takes

to roast the salmon, there’s just no comparison, It’s a great way to use left over salmon, in a whole new way.

Many upper scale cafes and Bistros have salmon cakes on their menu for good reason, they seem too intimating for the home cook.

I am here to tell you their not,  you can impress family and friends with this easy quick recipe. It takes less then 30 minutes from start to finish, but your friends will think it took hours.

In fact they are so easy you will want to make them often.

The important thing when mixing the salmon,  don’t over mix when adding  to the other ingredients,

mix  only until it comes together, over mixing produces a dense rather then flaky patty,  also the ingredients in the salmon cakes tend to be naturally salty,

so under salt adjusting according to your taste. I don’t give measurements for salt, what be salty to me is bland to you.

Be sure the pan is hot and the oil hot, before you put the salmon cakes on it. it seals in the juices,  hear the sizzle, ( love that sound)

only flip the salmon cakes once, repeatedly turning meat or fish toughens it. you can cook them on the stove top in a  cast iron skillet, or in

a 12 inch saute pan. Whether cooking them on the stove top or oven, don’t over crowd the pan,

if you do, you don’t get the beautiful golden color or crispy outside. Cut the salmon in same size pieces to insure even cooking.

The salmon can be cooked up to three days ahead of time, refrigerated and brought to room temperature before mixing with

the rest of the ingredients.

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If you like salmon, like I do, you are going to love this recipe.

I  made them small for dipping in the super easy tartar sauce, seriously it takes 5 minutes to make the tartar sauce,

and it taste so much better than store bought.

Make them bigger,serve them with creamy mashed potatoes and green beans for a delicious, easy hearty weeknight family dinner,

or makes a great Saturday dinner with friends.I made them small to serve as appetizers

on New years. the look so pretty on the table served in this oval serving bowl.

They are so easy you’ll want to make extra to freeze for ready make meals or plan ahead party food.

 

……..ENJOY MY DEARS!!!!Ingredients

1 lb. fresh salmon cut into large pieces

1 cup bread crumbs divided

1/3 cup mayonnaise

1 egg

1 tablespoon Dijon mustard

Juice of 1 lemon

1 tablespoon Worcestershire sauce

1 teaspoon hot sauce

1 tablespoon capers

1 tablespoon chopped Italian parsley

Salt and pepper to taste

1/2 cup olive oil

Instruction

Preheat oven to 400 degrees

Put  1/2 the amount of oil in a 9 x 12 cookie sheet heat in oven until smoking hot.

salt and pepper  salmon roast  5 minutes, they salmon should be flaky

remove salmon from oven flake in between two forks,

clean cookie sheet pour remaining 1/4 cup oil on the pan return to oven until oil is again smoking hot.

MEAN WHILE

Mix all ingredients up to the salmon reserve 1/2 cup of the bread crumbs to coat the salmon patty

Add salmon mix only until it comes together

Shape into patty, roll into bread crumbs

Place salmon patty’s on the hot cookie sheet oven fry 3 minutes per side or until golden brown

For the tarter sauce

1 cup mayonnaise

1/2 cup chopped dill pickles

1/2 cup chopped artichoke hearts

1 tablespoon chopped dill

1 tablespoon lemon juice

1 tablespoon capers

Mix all ingredients and serve!!!!