This recipe has a little more “zing” than the common salmon cake recipe. It is also baked, as opposed to fried.
Ready
- 1 lb salmon steaks/cutlets or 16 oz. can (picking out bone and skin) pink salmon, coarsely chopped
- ½ cup finely diced onion
- ½ cup finely diced celery
- 1 tsp drained pickle relish
- ½ cup mayonnaise
- 1 Tbsp Dijon mustard
- 1 tsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp Worcestershire sauce
- ¼ tsp paprika
- 2 dashes Tabasco or favorite hot sauce
- Salt and ground black pepper, to taste
- 2 egg whites
Coating:
- ½ tsp dill weed
- 1 ½ cup toasted bread crumbs
Set
- Frying pan
- Bowls
- Spoon
- Baking sheet
- Parchment paper or Silpat (non-stick mat)
Go
- Preheat oven to 375°F.
- Place the salmon in a shallow frying pan and pour in enough water to come halfway up the sides. Simmer for about five minutes until the fish is just done.
- Drain the salmon and transfer to a bowl.
- Remove the skin and bones, gently flake.
- Let cool slightly.
- Blend all ingredients except bread crumbs and dill weed.
- Stir until well mixed and add salmon flakes. Gently mix as not to break up salmon too much.
- Form 8 cakes.
- Combine the bread crumbs and the dill weed in a bowl. Roll the cakes in the mixture.
- Place cakes on a nonstick baking sheet, and bake 10 to 15 minutes or until golden brown.
What you should know
When poaching the salmon, do 50/50 white wine and water for a little more flavor.
Substitute all or part of Mayonnaise with sour cream for extra “tang”. You will have to judge by eye how much to add to recipe depending if you use fresh or canned salmon. If it seems to moist, you can add some of the bread crumbs to “stiffen-up” the mixture.
You can always omit the hot sauce and paprika for a more angelic taste.