Salmon Cakes

In a large mixing bowl, flake with your fingers or a fork:
2 large cans of pink or red salmon, drained – skin and bones removed, if desired
Add:
1 large egg
1/3-1/2 cup of breadcrumbs or crushed saltines
1 tablespoon of chopped fresh dill
3-4 scallions, sliced into 1/4-inch pieces
Salt and pepper, to taste

Mix all of the ingredients together, using your hands to incorporate everything evenly.  The mix should have the moisture content of a meatloaf or meatballs at the end.  I do find that it is helpful to pat the mix down into the bowl and let it sit for about 10-15 minutes before I start to make the croquettes; this just allows the bread/cracker crumbs to absorb some of the moisture from the fish, making a denser and more satisfying result.  
To cook, heat over medium-high in a large non-stick skillet:
1 tablespoon of olive oil
1/2 tablespoon of unsalted butter

Turn your pan to coat the bottom evenly; once the butter starts to bubble and sizzle, it is ready.  Form about 1/3 cup handfuls of the mix into small, flat disks, making sure that they have an even thickness from the middle to the edge.  Drop them into the hot pan in batches, cooking them until they are browned on each side, about three minutes per side.  Add more butter and oil in between batches, if your pan is dry.  You can keep these in the oven on warm until you are ready to serve them.  They are best served hot, alongside steamed vegetables or a big green salad.

One thought on “Salmon Cakes

  1. […] my holiday preparations every year.  She also taught me to make simple, delicious, and tasty salmon cakes.  There are no secrets here – just a few simple ingredients and some messy hands.  […]

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