Hey, do you like crab cakes? No, you love crab cakes because you’re good people, not some band of uncouth barbarians. Seriously, I’ve been craving them for weeks now and thought what better way to kill two birds with one stone than by showing you fine folks how to make them at home. That was until I ventured to my local grocery store. It turns out to the surprise of absolutely no one but myself, that lump crab meat is expensive as hell. And since I don’t really have the extra cashola lying around to splurge on it we’re not going to be making crab cakes today.
🙁
I know it’s sad. But, luckily there’s a great way to get your crab cake fix on the cheap.
🙂
All you have to do is swap out the crab meat with virtually any other type of seafood. Just apply the same technique, and you got yourself a delicious meal. And today the alternative seafood is going to be the much more economical choice of salmon, thus salmon cakes.
Now typically most people will decide to canned salmon for their salmon cakes. And if your one of those people then no worries, you keep doing what you’re doing. As for me, not to sound to all hoity-toity, but I prefer to use fresh salmon. It just tastes better, and since you’re able to select which piece of salmon you want from my fishmonger you can have much more control over the quality. Either way, it doesn’t matter if you decide to use canned salmon, fresh coho salmon, fresh Atlantic salmon, or even just some leftover cedar plank cajun salmon you’re going to end up with a great tasting cake. So if you’re ready then let’s get into it.
Tips, Tricks & Suggestions
- What type of bread crumbs to use? Well, the latest fad is to use panko, which is definitely a great choice. However, I prefer to keep it al little bit more traditional and just standard old bread crumbs. Just make sure that they are plain, not seasoned!
- These salmon cakes make excellent burger substitutes for those of us that don’t eat red meat.
- I like serving these salmon cakes with some of our delicious homemade tartar sauce.
Salmon Cakes Recipe
Prep time: 15 minutes
Cook time: 8 minutes
Servings: 4
Ingredients
1 to 1¼ Lbs of fresh salmon
¼ Cup of onion, finely diced
¼ Cup of bell pepper, finely diced
2 Tablespoons of celery, finely diced
1 Tablespoon of capers
2 Cloves of garlic, minced
2 Eggs, beaten
2 Tablespoons of mayonnaise
1 Teaspoon of Dijon mustard
1 Teaspoon of Old bay seasoning
1 Teaspoon of Worcestershire sauce
¾ Cup of bread crumbs
Salt and pepper
Oil
Instructions
- Saute the veggies: Get out a pan, pour about a tablespoon of oil into it, and place it over medium-high heat. Then sautee the onion, bell pepper, and celery in it until the onions have turned translucent, about five minutes. Finally, toss in the capers and saute for an additional minute.
Set this aside to cool off.
- Chop up the salmon: First, if your salmon has the skin on then remove it. Next, chop up the salmon into medium-sized cubes. Finally, use your knife, or better yet a meat cleaver, to chop up the salon until it is the consistency of course ground sausage.
- Mix everything together: Get out a large bowl and toss in the salmon, sauteed veggies, garlic, eggs, mayo, Dijon, Worcestershire, old bay, a ½ teaspoon of salt (or more it’s to taste), a ¼ teaspoon of black pepper, and only 1/2 cup of the bread crumbs. Then use a spoon to mix this all together so that its uniform.
- (optional) Let it rest: While you can move on to the next step immediately, I think these turn out best if you let them rest a little. Simply cover the bowl with some plastic wrap and let it sit in your fridge for 1 to 2 hours.
- Form the cakes: Pour the remaining ¼ cup of bread crumbs into a shallow dish. Then divide the salmon cake mixture into 4 balls and form each ball into 1-inch thick sized patties. Lightly press these patties into the bread crumbs on both sides and set them aside.
- Fry em up: Get out a large skillet, pour 3 tablespoons of oil in it, and place it over high heat. Once it’s hot lightly place the salmon patties in it and let them cook for 3 minutes, or until they are nicely browned.
Then flip the patties over and let them cook on the other side for an additional 3 minutes. 
- Take the salmon cakes out of the pan and serve them immediately, enjoy!
Salmon Cakes Recipe
Ingredients
- 1 to 1¼ Lbs of fresh salmon
- ¼ Cup of onion finely diced
- ¼ Cup of bell pepper finely diced
- 2 Tablespoons of celery finely diced
- 1 Tablespoon of capers
- 2 Cloves of garlic minced
- 2 Eggs beaten
- 2 Tablespoons of mayonnaise
- 1 Teaspoon of Dijon mustard
- 1 Teaspoon of Old bay seasoning
- 1 Teaspoon of Worcestershire sauce
- ¾ Cup of bread crumbs
- Salt and pepper
- Oil
Instructions
- Saute the veggies: Get out a pan, pour about a tablespoon of oil into it, and place it over medium-high heat. Then sautee the onion, bell pepper, and celery in it until the onions have turned translucent, about five minutes. Finally, toss in the capers and saute for an additional minute. Set this aside to cool off.
- Chop up the salmon: First, if your salmon has the skin on then remove it. Next, chop up the salmon into medium-sized cubes. Finally, use your knife, or better yet a meat cleaver, to chop up the salon until it is the consistency of course ground sausage.
- Mix everything together: Get out a large bowl and toss in the salmon, sauteed veggies, garlic, eggs, mayo, Dijon, Worcestershire, old bay, a ½ teaspoon of salt (or more it’s to taste), a ¼ teaspoon of black pepper, and only 1/2 cup of the bread crumbs. Then use a spoon to mix this all together so that its uniform.
- (optional) Let it rest: While you can move on to the next step immediately, I think these turn out best if you let them rest a little. Simply cover the bowl with some plastic wrap and let it sit in your fridge for 1 to 2 hours.
- Form the cakes: Pour the remaining ¼ cup of bread crumbs into a shallow dish. Then divide the salmon cake mixture into 4 balls and form each ball into 1-inch thick sized patties. Lightly press these patties into the bread crumbs on both sides and set them aside.
- Fry em up: Get out a large skillet, pour 3 tablespoons of oil in it, and place it over high heat. Once it’s hot lightly place the salmon patties in it and let them cook for 3 minutes, or until they are nicely browned. Then flip the patties over and let them cook on the other side for an additional 3 minutes.
- Take the salmon cakes out of the pan and serve them immediately, enjoy!
Inspiration from other blogs
From Yellow Bliss Road
From Natashas Kitchen
