Salmon Cakes

    • Prep Time
    • 1 hr
    • Cook Time
    • 10 mins
    • Yield
    • 6-8 cakes
    • Difficulty Level

This is a recipe for salmon cakes. I love to serve these as a starter or a light lunch with a fresh greens salad on the side. I love to make these cakes myself because I know all the ingredients that go into them. All they need is a wedge of lemon.

For passover I make these salmons cakes, with out the flour and breadcrumbs and substitute those ingredients for matzah meal.

Enjoy!

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43 Ratings

Ingredients

  • 2 tsp salt
  • 2 tsp pepper
  • 1 lb salmon fillet
  • 2 tbsp olive oil
  • 1 cup parsley, finely chopped
  • 1 tbsp flour
  • 1 egg
  • 2 lemons, zested
  • 1 cup breadcrumbs
  • 2 large russet potatoes

Instructions

  • 1. Bring a pot of water to a boil. Peel and dice your potatoes. Cook until tender about 20 minutes.
  • 2. Cut the salmon into chunks. 10 minutes before the potatoes are drained, add in the salmon chunks.
  • 3. In a bowl, mash the potatoes and flake the fish. Carefully, without breaking the fish up too much, mix in the egg. Gently fold in flour, parsley, salt, pepper and zest.
  • 4. Using a tablespoon or just your hand, start forming the salmon cakes. Prepare a baking sheet with a dusting of flour. As you form your fish cakes, rest them on the baking sheet.
  • 5. Continue until all the fish mixture is used. When the fish cakes are formed dip them into the breadcrumbs. Refrigerate the fish cakes for 1 hour before frying them up.
  • 6. Heat a skillet over medium heat. Drizzle with oil. When hot, add the cakes, but do not over crowd the pan. You want crispy on the outside not mushy. Fry for 3 minutes per side.
  • 7. When all the salmon cakes have been fried, serve with a wedge of lemon. Enjoy!

Instructions

  • 1. Bring a pot of water to a boil. Peel and dice your potatoes. Cook until tender about 20 minutes.
  • 2. Cut the salmon into chunks. 10 minutes before the potatoes are drained, add in the salmon chunks.
  • 3. In a bowl, mash the potatoes and flake the fish. Carefully, without breaking the fish up too much, mix in the egg. Gently fold in flour, parsley, salt, pepper and zest.
  • 4. Using a tablespoon or just your hand, start forming the salmon cakes. Prepare a baking sheet with a dusting of flour. As you form your fish cakes, rest them on the baking sheet.
  • 5. Continue until all the fish mixture is used. When the fish cakes are formed dip them into the breadcrumbs. Refrigerate the fish cakes for 1 hour before frying them up.
  • 6. Heat a skillet over medium heat. Drizzle with oil. When hot, add the cakes, but do not over crowd the pan. You want crispy on the outside not mushy. Fry for 3 minutes per side.
  • 7. When all the salmon cakes have been fried, serve with a wedge of lemon. Enjoy!

Rate this recipe

  • 43 people rated this recipe

  • Average Rating

    (3.3 / 5)


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