With Christmas shopping done and over with, I am now focussing my time and energy for tonight’s Christmas Eve family dinner. Christmas is not complete without pineapple glazed ham and pan de sal. For side dishes, I am going to try two new vegetable recipes which I am sure my family would like.
Despite the hustle and bustle of the season, I am also trying to make homemade meals for my family as much as possible. The other day, I made this salmon cake for dinner. It is one of the few recipes that have been in my list of “Recipes to Try” for a long time. In this recipe, canned salmon is used instead of the fresh one, which I find convenient and very practical. Along with some spices and herbs, mashed potatoes is used to form the salmon patty. It was then pan-fried until golden browned. The salmon cakes came out crunchy on the outside and yet delicately nice and soft inside. It can be served with this garlicky lemon aioli or with ketchup… which I did. Yummy!
Cooking Tips for Perfect Salmon Cakes
To get the best texture for your salmon cakes, make sure to drain the canned salmon well. Excess moisture can make the patties soggy, so pressing out the liquid with a paper towel is a good idea. When mixing the ingredients, avoid overworking the mixture. Just combine everything until it’s well mixed, then shape the patties gently. For even cooking, try to keep the patties uniform in size. A scoop or measuring cup can help you portion them out evenly. If you want an extra crunch, consider adding some breadcrumbs to the outside before frying. This gives a nice texture contrast. Lastly, make sure your oil is hot enough before adding the patties. If it’s not hot enough, they can absorb too much oil and become greasy. A good test is to drop a small piece of batter into the oil; if it sizzles immediately, you are ready to go.
Serving Suggestions and Variations
Salmon cakes are super versatile, so feel free to get creative with how you serve them. They make a fantastic appetizer, so consider serving them with toothpicks and a side of the lemon aioli for dipping. For a heartier meal, pair the cakes with a fresh salad or some roasted vegetables. A side of coleslaw adds a nice crunch and complements the flavors well. If you want to switch things up, consider adding different herbs or spices to the mix, like dill or smoked paprika. You could also incorporate some finely chopped vegetables, like bell peppers or green onions, for added flavor and texture. For a gluten-free option, swap out breadcrumbs for crushed almond flour or cornmeal. This can change the texture a bit but still keeps the deliciousness intact. Enjoy experimenting with different combinations to find your favorite.
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Fresh salmon can be used, but you’ll need to cook it first and then flake it into pieces. Just keep in mind that the texture might be a bit different, and you’ll want to adjust the seasoning since canned salmon is already seasoned.
What can I serve with salmon cakes?
These salmon cakes are delicious on their own, but they pair really well with a side salad or some roasted veggies. The garlicky lemon aioli adds a nice touch too, so don’t skip that!
How should I store leftover salmon cakes?
Let the salmon cakes cool completely, then store them in an airtight container in the fridge for up to three days. If you want to freeze them, wrap them tightly and they should be good for about a month.
Can I make the salmon cakes ahead of time?
You can prepare the mixture ahead of time and shape the patties, then cover and refrigerate them for a few hours before cooking. Just remember to keep them well covered to prevent drying out.
What are common mistakes when making salmon cakes?
One common mistake is not draining the canned salmon properly, which can lead to soggy patties. Also, be careful not to overmix the ingredients, or your cakes might turn out tough instead of tender.
Salmon Cakes with Lemon Aioli
Ingredients
- 1 lb 454 g (2 large) potatoes
- 3 green onions chopped
- 1/4 cup chopped fresh coriander
- 1 tbsp 15 mL Dijon mustard
- 1/2 tsp 2 mL salt
- 1/4 tsp 1 mL grated lemon rind
- 1/4 tsp 1 mL pepper
- 1/4 tsp 1 mL hot pepper sauce
- 1 egg beaten
- 2 cans 7.5oz/213g salmon, drained and flaked
- 2 tbsp 30 mL vegetable oil
- 4 lemon wedges
Lemon Aioli:
- 1/2 cup 125 mL light mayonnaise
- 1 clove garlic minced
- 1 tbsp 15 mL extra-virgin olive oil
- 1 tbsp 15 mL lemon juice
- 1/4 tsp 1 mL salt
- 1 dash hot pepper sauce
Instructions
- In a bowl, whisk together ingredients for the lemon aioli. Cover and refrigerate.
- Peel and cut potatoes in half crosswise. Cook in saucepan of boiling salted water for 15 to 20 minutes or until tender. Drain.
- In large bowl, mash potatoes until smooth; stir in onions, coriander, mustard, salt, lemon rind, pepper and hot pepper sauce. Blend in egg. Fold in salmon. Let cool for 5 minutes.
- Using hands, shape into eight 3/4-inch (2 cm) thick patties.
- In large non-stick skillet, heat half of the oil over medium heat; cook 4 of the patties for about 5 minutes per side or until golden. Repeat with remaining patties.
- Serve with lemon wedges and lemon aioli.
Notes
Nutrition
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