Salmon cakes are a new way to enjoy a fish dinner.The salmon gets a crisp coating when it is fried or baked.It's easy to make and you can whip it up for dinner whenever you want.
Step 1: Break the salmon into pieces using a fork.
Take three cans of salmon and dump them in a large bowl.Break the salmon apart with a fork.The cakes work best with red or pink salmon.It is important that the cans you are using contain skinless salmon.
Step 2: The cracker meal should be placed in the salmon.
The cracker meal should be put into the bowl after you have flaked the salmon.The ingredients are well combined.It might be easier to combine the salmon and cracker meal with clean hands.Substitute bread crumbs, panko, or crushed Saltine crackers for the cracker meal.
Step 3: The salmon and cracker meal should be mixed with the other ingredients.
Once the salmon and cracker meal is well mixed, add 2 large eggs that have been beaten, 2 rounded teaspoons (10 g) of Old Bay seasoning, half a red bell pepper that has been finely chopped, and a handful of fresh chives.Once they are thoroughly mixed, combine them.You can add more cracker meal if the mixture seems too wet.You can add other vegetables and seasonings to the cake mixture to make it your own.
Step 4: Place the mixture into patties.
When the salmon mixture is well combined, use clean hands to shape it into patties that are approximately 3 inches in diameter and 2.5 inches thick.You should be able to make 8 to 10 cakes.Allow the cakes to chill in the fridge for about half an hour before cooking to help them firm up.
Step 5: The oil should be in a skillet.
Add vegetable or canola oil to a large skillet and turn the burner to medium.Allow the oil to heat up for a while.
Step 6: The cakes should be cooked in a single layer.
Make sure the salmon cakes are in a single layer by placing them in the skillet.Allow them to cook for 3 to 4 minutes per side.Depending on the size of your skillet and the amount of cakes you make, you may need to fry them in more than one batches.When it's time to cook the other side, use a wide spatula or fish turner to flip the cakes.
Step 7: The cakes should be drained on a paper towel.
To remove the cakes from the pan, use a spatula.To drain the excess oil, place them on a plate or tray lined with a paper towel.Before serving the cakes, you may want to squeeze the juice from the lemon that you used to flavor them.
Step 8: The baking sheet should be prepared in the oven.
Allow the oven to preheat by setting it to 400 degrees.Grease a baking sheet with oil or a cooking spray to prevent cakes from sticking.Know how your oven tells you that it is preheating.It can flash an indicator light to alert you.
Step 9: The cakes should be placed on the baking sheet and oil lightly.
The salmon cakes should be set on the baking sheet.Use a pastry brush to lightly coat each cake with vegetable or olive oil so that it will brown nicely as it bakes.You can use a small muffin tin to bake salmon cakes.Make sure the tin is lightly greased, and scoop approximately 13 cup of the salmon mixture into each.
Step 10: The cakes should turn golden brown halfway through when baked.
Allow the salmon cakes to bake for 20 to 25 minutes in the oven.The cakes should be brown on both sides halfway through the baking time.The salmon cakes are done when both sides are golden brown.