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Salmon Cakes / sides / entree / appetizer

Salmon Cakes

November 18, 2018 // By: Jeanne
Posted In: Appetizers, Entrees, Sides // Read 6 Comments
Jump to Recipe Print Recipe

My family are big fans of smoked salmon! Even the little guy, when he decided he wants to eat, that is. Most of our meals he is running around like a madman, pushing around his older sisters VERY pink, American Girl doll, jeep! Dad says he going to plasty dip the jeep. (we take it to the park and he runs all over Gods beautiful earth with it) Whatever gets that kid tired!!

Salmon Cakes / sides / entree / appetizerSalmon cakes… yum! The thing is, as much as we love smoked salmon, or salmon. I am not a fan of leftover fish. I am really trying to get better at getting the family to eat our leftovers, but salmon isn’t a thing. And if I’m not a fan… it’s a waste. Salmon is delicous, healthy and expensive. So buy the salmon, don’t worry about leftovers and make salmon cakes. Bonus: they are SUPER easy!!

Take your leftover or cooked salmon and shred it.

Add ALL your ingredients: eggs, breadcrumbs or panko, salt and pepper. The best thing about this is you can season it how ever you like. Go nuts!

Salmon Cakes / sides / entree / appetizer

Mix it up!! Depending on how much salmon you have, I usually use 1 egg. This batch I had quite a bit of leftover salmon, so I used 2 eggs. You want it not wet, but sticky. Like if you were making meatballs

Salmon Cakes / sides / entree / appetizer

Now lets make them into little patties!  I dont like to make them too big, remember they are already cooked, you just need to get them warmed through. If the are too big, you’ll cook them longer and dry them out.

Salmon Cakes / sides / entree / appetizerSalmon Cakes / sides / entree / appetizerSalmon Cakes / sides / entree / appetizer

Get them all pattied out.

Salmon Cakes / sides / entree / appetizer

Get your oil hot and brown them 1-2 min each side. You can cook them about 3-4 min on each side to warm all the way through, or I throw min in the oven and bake for about 8-10 min. I like that they don’t sit in the oil for that long. But I make plenty of meals I do leave in the pan. So you choose!

Salmon Cakes / sides / entree / appetizerSalmon Cakes / sides / entree / appetizer

While they are baking, I make the mayo and Sriracha aioli. Super easy: Mayo and Sriracha to taste, LOL. More Mayo if you don’t like too spicy, or more Sriracha if you don’t like mayo. There are fancier ways to make it… I sometimes don’t have the energy or the time, or it’s probably I just don’t care to get any fancier. Because realistically, I’m most likely drinking champagne… so that’s my fancy!

Sriracha aioliSriracha aioli

Again, the are already cooked and just have to heat them to the center to cook the egg. It goes pretty quick.

Salmon Cakes / sides / entree / appetizer

There ya have it! Easy, you used up your leftovers, and they are delicious!

Salmon Cakes

Salmon Cakes / sides / entree / appetizer

Salmon Cakes

You can make these from scratch or use leftovers! This recipe is for already cooked salmon, I shred my leftovers. 
Print Recipe Pin Recipe Rate Recipe
Prep Time: 10 minutes
Total Time: 20 minutes
Course: Appetizer, Main Course, Side Dish

Ingredients

  • 2 c salmon - shredded
  • 1 egg
  • 1/2 cup breadcrumbs/panko
  • salt and pepper optional or to taste

Instructions

  • Pre-heat oven to 350
  • Shred your salmon in a bowl.
  • Beat an egg in separate bowl then add to salmon bowl.
  • Add breadcrumbs/panko, salt and pepper
  • Make your salmon patties
  • Get your oil hot in your pan, brown patties 1-2 min each side. Then remove and transfer to a baking sheet
  • Bake 5-8 min. Til warmed through. Remove and Enjoy
Tried this recipe?Let us know how it was!

 

 

About Jeanne

I’m Jeanne – cook, photographer, momma of 3, and lover of all things homemade, especially tacos! I started Passion & Poppies because I wanted a way to catalog my kitchen and life endeavors.
I love to stay connected to my readers! You can find me on Instagram, Pinterest or Facebook.

Reader Interactions

Comments

  1. Alisha Ross

    January 30, 2020 at 10:01 am

    5 stars
    Congratulations! I can’t wait to start trying these flours! I think my first thing to make would be a spelt flour just like we used back in Germany! Then the black bean flour you posted about today—too clever!

    Reply
    • Jeanne Hanson

      February 21, 2020 at 3:46 pm

      Let me know how you like them! Thank you!

      Reply
  2. Rose Martine

    February 12, 2020 at 6:29 am

    this was wonderful! Thank you for sharing all these tips and recipes..really helps those of us without the create gene;)

    Reply
    • Jeanne Hanson

      February 21, 2020 at 3:45 pm

      Thank you!!

      Reply
  3. Rubi Kaur

    April 1, 2020 at 7:59 am

    I’ve boiled ground beef in bulk before, but I’d never seen how to do it in the crockpot. Brilliant! Pre-cooked ground beef is such a huge time saver. Thanks for sharing this.

    Reply
    • Jeanne Hanson

      April 5, 2020 at 3:35 pm

      You are so welcome!!

      Reply

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