Salmon cakes, a delicious and versatile dish, have been enjoyed in Canada for generations. With a crispy golden crust and a moist, flavorful interior, these cakes are a favorite among seafood lovers. Whether you prefer them as a hearty breakfast, a light lunch, or a satisfying dinner, salmon cakes are sure to tantalize your taste buds. This article will guide you through the process of creating the perfect salmon cakes, using fresh ingredients and simple techniques. From selecting the best salmon to perfecting the cooking method, we'll provide you with all the tips and tricks you need to create a dish that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
SALMON CAKES
For an elegant main course, serve Ina Garten's Salmon Cakes, made with a mix of fresh veggies, capers and Old Bay, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 2h20m
Yield 5 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
- Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
- Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
- Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
- Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.
SCONES / TEA BISCUITS (CANADIAN LIVING)
Make and share this Scones / Tea Biscuits (Canadian Living) recipe from Food.com.
Provided by Katzen
Categories Scones
Time 30m
Yield 12 Scones, 12 serving(s)
Number Of Ingredients 8
Steps:
- Line rimless baking sheet with parchment paper or silicone mat; or dust lightly with flour. Set aside.
- In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Pour buttermilk over top and stir with fork to form soft, slightly sticky ragged dough.
- Turn dough out onto lightly floured surface. With lightly floured hands, knead gently 10 times to smooth dough, adding a sprinkle more flour to the work surface if needed. Gently pat or roll out into generous ½-inch thick round. Using 2-inch cutter, cut out rounds. Place on prepared baking sheet. Gather up scraps and repat dough; cut out more rounds, pressing any remaining scraps into a final scone (the bakers's scone).
- Brush tops of scones with egg. Bake in centre of 425°F oven until golden, about 15 minutes. Let cool on pan on rack for 5 minutes. Transfer to racks to finish cooling.
- Tip: Before cutting out scones, dip cutter into flour, repeating the dipping between cuts so cutter doesn't stick. Always cut out scones, or any cookie, with as little space as possible between rounds as possible. You can reroll the scraps, but at every rerolling the results are tougher. So get as many rounds as you can out of the first roll.
Nutrition Facts : Calories 175.9, Fat 8.5, SaturatedFat 5.1, Cholesterol 36.6, Sodium 320.4, Carbohydrate 21.2, Fiber 0.6, Sugar 3.2, Protein 3.7
SALMON CAKES - CANADIAN LIVING
These are by far, the very best salmon cakes I've ever had. The cakes I had as a kid were a mixture of salmon, egg and breadcrumbs. Too bad my mother didn't have this recipe. I may have been more willing to eat them. I prefer to use Sockeye for its wonderful pink colour. Note: When draining the salmon, remove the skin, but not the soft bones. Mash them into the salmon to increase the calcium levels. NOTE: (Apr 3/2010) Several chefs have commented that they have difficulty keeping the mixture together. After some research I've discovered that the type of potatoes used makes a big difference. I also use Russet (baking) potatoes. They are drier then most and I understand have more starch. This would certainly have an effect on the mixture.
Provided by Diana 2
Categories Lunch/Snacks
Time 35m
Yield 8 patties, 8 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, mash potatoes until smooth; stir in onions, parsley, mustard, salt, lemon zest, pepper and tabasco sauce. Blend in the egg. Fold in salmon. Let cool for 5 minutes.
- Using your hands, shape into eight 3/4-inch (2 cm) thick patties.
- In a large nonstick skillet, cook on medium heat using oil or cooking spray. It should take about 5 minutes per side to get to a nice golden brown.
Nutrition Facts : Calories 118.6, Fat 2.6, SaturatedFat 0.5, Cholesterol 54.1, Sodium 217.1, Carbohydrate 10.7, Fiber 1.5, Sugar 0.7, Protein 12.8
Tips for Making the Best Salmon Cakes
Baking the salmon - rather than poaching or pan-frying it - ensures the cakes stay moist. Be sure to use fresh herbs (dill, parsley or chives) and fresh lemon juice. Don't overmix the salmon mixture. Overmixing will make the cakes tough. Form the cakes gently. Overhandling will also make them tough. Don't overcrowd the pan when cooking the cakes. This will prevent them from cooking evenly. Use a large spatula to gently flip the cakes. This will prevent them from breaking apart. Serve the cakes hot with your favorite dipping sauce.Conclusion
These salmon cakes are an easy and delicious way to enjoy salmon. They're perfect for a quick lunch or dinner, and they can also be served as an appetizer. They're also a great way to use up leftover salmon. So next time you're looking for a new way to cook salmon, give these salmon cakes a try. You won't be disappointed!
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