Salmon Cakes

http://greenlitebites.com/2009/09/06/salmon-cakes/
20090905_salmoncakes1

Or I guess you can call them salmon patties. But being from Maryland, land of the crab cake, cake just sounds right to me. :)

Here’s the story. Yesterday after an insane morning run I knew I was gonna be hungry and I knew the husband was gonna want to order in or go out (not only is it what he does BUT it was also the first college football Saturday of the season.) So to ward him if I just started cooking. I didn’t have much on hand, I haven’t gone shopping and I’ve been trying to use stock up for the move but I remembered a can of salmon I bought a few weeks back and I knew I had an aging pepper and some onion in the fridge. So why not!

At first the husband kind of snubbed the idea and then I made him a salmon cake sandwich. Initially I got the “it’s ok.” BUT when he was done he said it was really good! I was quite shocked! The child wanted no part. I swear, fish is the hardest thing to get into that kid.

Now I will say this, idea may need a better binder then one slice of a bread. The flavor was perfect but they just held together so you have to be gentle. Next time I’m thinking I’ll crush some whole grain rtiz instead of using the bread. Either way I thought I’d share the idea. salmon cakes (patties)

  • 1 (14.75 ounce) can salmon, drained and broken up
  • 1 slice of bread, ripped apart into small pieces, crumbled
  • 1/2 small sweet onion, minced
  • 1 large garlic clove, minced
  • about 1/4 of a bell pepper minced
  • 1 egg
  • 1 egg white
  • 1/2 teaspoon dried dill
  • 1 tbsp dried parsley
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon tabasco (or more)
  • Kosher salt & ground black pepper
  • 1 tbsp whole wheat flour
  • 1 tbsp parmesan cheese.
  • non stick cooking spray, preferably olive oil

In a large bowl, gently mix together the salmon, bread, onion, garlic, bell pepper, egg, egg white, dill, parsley, Worcestershire sauce, tabasco and a pinch of salt and pepper. I used the scoop technique. Scooping my hand under the tossing in the bowl rather then a meatball squishing method. Know what I mean?

In another small bowl mix the flour and parmesan cheese with a bit of salt and pepper.

Heat a large non-stick skillet over medium high heat. Form a small patty about 1/2 inch think. Dust with the flour mixture and plop into skillet. Repeat for 3 more patties and cook each about 3-4 minutes a side. They should be nicely browned. Now, I made my first too big. Go on the smaller end, they will hold together better and you want to get 8 total, for 2 a serving.

Once the first batch is done remove any bits from the pan and re-spray with non-stick cooking spray.

Eat straight up with your favorite veggie as a side OR put it on a whole wheat bun for a salmon cake sandwich. I used a whole wheat potato roll, a bed of baby spinach and (don’t laugh) a squirt of ketchup. :)

salmon cakes on the stovesalmon cake sandwich

Approx Nutritional Information per serving
Servings Amt per Serving
4 2 Salmon Cakes
Calories Fat Fiber WWPs
230 9g 1g old: 5 new: 6
Sugar Sat Fat Carbs Protein
3g 2g 10g 26g
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16 Comments and 0 Replies

  1. Shana

    These sound really good. I won’t laugh at the ketchup if you won’t laugh at me using thousand island dressing on them. Crushed bran flakes cereal works as a binder, too.

  2. Julie

    YUM! I think I will be adding this to my “recipes to try”. As someone who is single and learning to cook, I love your recipes because they are simple to make and delicious!

  3. Jo

    These look so delicious! I often use oatmeal as a binder for salmon patties. I never thought to add green pepper though, I will have to try that next time. Thanks for sharing your great ideas with us!

  4. Julie

    This is similar to a tuna cake recipe I make that calls for stuffing mix as the binder. I always cut it way back and try to use whole grain mix, and it adds a nice flavor. I always grate in carrots and zucchini (sneak them in for the hubby more than for the kids!). After reading about yours, I think I’ll try it with salmon!

  5. Christie

    I made salmon cakes (patties? croquettes?) just last week. I also like to eat ketchup with mine :)

    One thing I do to keep them together is use an ice cream scoop (or a disher). That way they all are even sizes — I am terrible at eyeballing.

  6. Jenna

    why would I laugh at ketchup thats the best thing to put on any “burger” btu I love love love LOVE ketchup and put on most things =D

  7. Holly

    I have a similar recipie from a Weight Watchers cook book and it uses instant potatoes for the ‘adhesive agent’. But they still sorta break up when you go to cook them. They’re also great to make a bunch ahead of time, freeze, and pull out when you need some (cooking them a little frozen tends to keep them together).

  8. Katie

    We call them salmon rissoles here – I grew up on the them! They usually are made with mashed potato, bread crumbs, tinned salmon, onion, 1 egg and seasoning. I replace the mashed potato with mashed sweet potato these days.
    Putting the patties in the fridge for a while before cooking may help also.

  9. Lele

    What a quick and easy idea to use canned salmon! I’ve made leftover salmon salmon cakes, which are also delish (and soooooooo nice when you have thirty seconds to make dinner)

  10. Lola

    I make something really similar but with Tuna. I’ve experimented with fillers but basically it has egg, can of tuna and some bread type thing (or cracker or flour or whatever). They are SO good… I usually just squirt lime on mine. :o)

  11. Harriet

    We have made these twice in the last few days! They are so good. I ran out of parsley so I halfed it with thyme. I added a little bit more worchester sauce as well. You could really taste all the different flavors. My almost 14 month old twins I swear breathe this suckers in. Roni you are making me experiment more in the kitchen it is having good results other than burning pots and pans a lot and cutting myself LOL. Actually, I see that you use stainless steal, how do you cook without burning everything. We have a gas stove and puts it low but stuff still sticks URRRG!

  12. Jennifer

    I tried these tonight and they were delicious; served up with a side of Romaine with Germain yogurt dressing and Strawberry wine! They were a little annoying to keep together at first (I don’t think I drained the salmon well), but they managed to stay intact in the pan.

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