How To Make Salmon Cakes?
I use canned salmon for this delicious salmon cakes recipe. Every grocery store carries it, and canned salmon is almost always wild salmon. I will not get into the wild salmon versus farmed salmon debate here, but wild salmon is not only more environmentally friendly, it tastes better and is more nutritious. You could use fresh cooked salmon for this recipe if you have leftovers, but since we are mixing it up with eggs and cracker crumbs, fresh salmon just is not necessary, so why spend the extra money?
Prep Time: 15 mins
Cook Time: 10 mins
Additional Time: 30 mins
Total Time: 55 mins
Servings: 4
Ingredients
- ½ lemon, juiced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- 1 tablespoon bread crumbs, or as needed
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 (14.75 ounce) can red salmon, skin and bone removed, drained and flaked
- 1 tablespoon chopped capers
- 2 eggs
- 12 saltine crackers
Directions
Step 1: Mix salmon, eggs, lemon juice, capers, salt, black pepper and cayenne pepper in a bowl until everything is well mixed.
Step 2: Crumble saltine crackers into salmon mixture with your hands and mix well. Wrap bowl with plastic wrap and refrigerate for 30 minutes to overnight.
Step 3: Sprinkle a plate with half of the bread crumbs. Divide salmon mixture into 4 portions and form into patties; place on prepared plate and sprinkle remaining bread crumbs over salmon patties.
Step 4: Melt butter and oil in a large skillet over medium heat. Fry patties in hot oil until cooked through and cooked through, about 5 minutes per side.
