Description
Grandma’s Famous Salmon Cakes are a quick and delicious seafood dish featuring canned salmon mixed with fresh herbs, tangy Dijon mustard, and a hint of lemon juice. These golden-fried patties are perfect for a hearty lunch or light dinner, served with lemon wedges or tartar sauce for extra zest.
Ingredients
Scale
Salmon Cake Ingredients
- 2 cans (14.75 oz each) salmon, drained and flaked
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup onion, finely chopped
- 1/4 cup parsley, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil for frying
Instructions
- Prepare the Salmon Mixture: In a large bowl, combine the drained and flaked salmon with breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, finely chopped onion, chopped parsley, salt, and pepper. Mix thoroughly to ensure all ingredients are evenly incorporated, creating a trackable mixture for shaping.
- Form Patties: Shape the salmon mixture into small, even-sized patties, making sure they hold together well. This step is important for even cooking and presentation.
- Heat the Skillet: Place a skillet over medium heat and add the olive oil. Allow the oil to heat up to ensure the salmon cakes fry properly and develop a crispy, golden crust.
- Fry Salmon Cakes: Carefully place the formed patties into the hot skillet. Fry each side for about 3-4 minutes until the exterior is golden brown and crispy, and the cakes are cooked through.
- Serve: Remove the salmon cakes from the skillet and drain any excess oil on paper towels. Serve immediately with a squeeze of fresh lemon or your preferred tartar sauce for a flavorful finish.
Notes
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- Ensure not to overcrowd the skillet while frying to maintain the oil temperature and crispiness.
- If the mixture is too loose to form patties, add a little more breadcrumbs to help bind it.
- The salmon cakes can be kept warm in a low oven (around 200°F) while frying batches.
- These salmon cakes freeze well; shape patties and freeze before frying for an easy make-ahead meal.
