Easy Salmon Fish Cakes
Try this easy and delicious salmon fish cake recipe!
Ingredients
Mixture Ingredients
- 1 lb Salmon Fresh is preferred but you can use frozen that has been thawed
- 1 medium yellow onion diced
- 1 tbsp olive or vegetable oil
- 3 cloves garlic minced (around 3 tsp)
- 1 tsp salt
- 1 tbsp Panko breadcrumbs any other breadcrumbs will work
- 1 tsp black pepper crushed
- ¼ tsp cayenne
- ¼ tsp cumin powder
- 2 tsp lemon juice
- ¼ cup mayonnaise
- 1 tsp mustard dijon, brown, or yellow will work
Frying Ingredients
- 1 egg
- 1 cup Panko breadcrumbs any other breadcrumbs will work
- 6 tbsp olive or vegetable oil
Instructions
- Slice and mince up the salmon after thawingand/or skinning if needed.
- Dice the onion and sauté it in 1tbsp of oiluntil it turns translucent and begins to golden. This should take no more than5-10 minutes.
- In a bowl, combine salmon, salt, pepper, cayenne, mayonnaise, mustard, lemon juice, minced garlic, sautéed onions, and1tbsp of breadcrumbs and mix well.
- Cover the salmon mix with a plastic wrap touching the salmon and refrigerate for 2 hours.
- Beat one egg and heat a pan with oil.
- Take a small portion of the mixture and flatten it out into a cake that is around 3 inches in diameter and no more than 1 inch thick. The recipe should make around 7 cakes.
- Dip the cake into the beaten egg and then into a plate of breadcrumbs to coat. Repeat with the rest of the cakes.
- Once heated, fry the cakes evenly on both sides until golden brown. This should take around 10 minutes. Be sure not to over crowd the pan so I recommend cooking only 2-3 at a time depending on how large your pan is.
- Serve the cakes with brown or wild rice, a salad, and a slice of lemon.
- Enjoy!