Recipes

[Stargazer77]

Hello kitchen board posters!  This is my first post on the kitchen/recipe board since the switchover.  I hope everyone is finding their way around OK.  I am adjusting.  <grumble>

My question today is how to make salmon cakes from scratch using a can of salmon.  Now, I should say that I don't eat seafood and when I work with any kind of meat I wear gloves.  Just to give you a little insight into me.  Haha.  

I would like to find an easy recipe to make a salmon cake for my dad using canned salmon.  Sometimes I will buy him a salmon cake at the store (Fairway or Whole Foods) and he always complains that it's more filler than salmon.  Every single time!  Oy vey! 

Does anyone have a simple recipe to share?  I also wouldn't know what kind of canned salmon to buy.  I see it in Costco sometimes, but is it good?  How many cakes would come from a can?  If there's more than one can it be refrigerated or frozen?  My mom also does not eat seafood, but my grandma likes salmon cakes.  Thanks for any info.

[IamMrsG]

We had an interesting thread about salmon cakes a few months ago, but, I cannot find it in my history now.  I'll try to remember the gist of what I posted then.

Buy only Wild caught Red Sockeye.  It's expensive, but worth the price.  My own personal quirk is to clean out almost half the can.  I cannot eat the stuff that looks like cat food to me, i.e., I remove all the liquid, as many bones as I can find, all the loose, slippery skin and fat.  All I want is the clean, red meat.  Okay, once I've done that: 

The Best Salmon Cakes I Ever Tasted

14.5 oz. can Red AlaskaTM Premium Wild Sockeye Red Salmon
1 small-to-medium onion, diced finely
1 good handful oyster crackers, ground finely in food processor
1 large egg
Equal parts Crisco Vegetable Oil and Butter

Topping: lemon wedges or tartar sauce.

Clean canned salmon of fat and bones. Add onion, cracker crumbs and egg. Mix gently, only to combine. Try to not break up salmon too much. Set aside for 30 minutes.

Heat vegetable oil and butter in large skillet. Make 4 patties about 3" diameter and ½" thick. Fry until golden brown, approximately 3-5 minutes total.

Sides: buttered, boiled new potatoes w/sour cream, green beans, hot sourdough bread and Chardonnay.

Dill Sauce
blend and refrigerate:
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon fresh dill weed, chopped

[2cockers1cat]

This has to be a 50-60 year old recipe.  It's from my mother's collection:

1 can salmon, 15-16oz, red salmon or pink

1 egg white

1/3 C minced onion

1/2 C flour

1-1/2 tsp baking powder

2Tbl reserved can juices

Drain the salmon, remembering to reserve the 2Tbl juice.

Combine the salmon, including skin and bones, with egg white and onion.

Stir in the flour.

Combine baking powder with reserved juices. 

Stir into salmon mixture.

I think we make 6-8 patties from this recipe.

Saute in hot oil.  Don't crowd the pan.  That slows the crust forming.

Cans might be 14oz now!

[pggoody]

All sound good and something I can add to my soft food diet😀 I think I might cut back on the flour/ crackers and add a little mashed potato .

[FLgardener]

I do remove the skin and bones, even though I know the bones add beneficial calcium--just my squeamishness. I also like to add chopped parsley, minced celery and minced pickled jalapeno. I use seasoned bread crumbs (yes, the Italian kind). I tend to keep those on hand, but the oyster crackers sound good.

[RedTop]

I use leftover mashed poatoes as a binder in my salmon patties, along with an egg and minced onion. I drain about half the liquid, but leave the skin and bones to mix with the other ingredients, and fry in butter and oil until brown. I generally get 5 patties from one can of salmon. Leftover patties can be refrigerated, but we never have any leftover. I usually buy pink salmon.

[Stargazer77]

Thank you everyone.  I never knew that about skin and bones.  I saw a packet of skinless and boneless salmon in the grocery store.  Would that be OK?

[IamMrsG]

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Stargazer77 wrote:  "...I saw a packet of skinless and boneless salmon in the grocery store.  Would that be OK?"

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It's possible that packet is of smoked salmon.  If so, I would not use it.  For one, it's too elegant ($$) for plain ole', run of the mill, salmon patties.  Secondly, the flavor of smoke would be a whole 'nother factor.

[Nicecupoftea]

I use leftover salmon cooked from fresh for the day before's dinner.   I also use instant mashed potatoes and a sprinkling of parsley.  Then roll the patties in breadcrumbs and brown in butter in my skillet.  We never used bread in our 'fish cakes' in England - it was always mashed potato.

[laibish]

Hi.....my recipe is as follow......

1 large can of pink salmon...run water in can serveral times to remove the fishy smell

remove the salmon and take out the bones, and mash the salmon

1 TBS of fresh lemon

1 TBS of vinegar also to cut fishy smell

2 eggs

1 small onion grated and sauted till transulent

1 tsp grated ginger

1 TBS chopped curly parsley

1 handful of bread crumbs or panko crumbs

Mix all these ingredients together ......this will make approx 5 salmon patties

fry on medium heat till brown and place on paper towels to remove excess oil

ENJOY