Salmon Cakes (Freezable)

Years ago I came across this Salmon Cakes recipe in the Oregonian Food Day. It has been a staple in our house since.

These salmon cakes are easy to make and taste great. Depending on what type of canned salmon you use you may have to discard skin and bones. I use the canned salmon from Costco and it doesn’t have any skin or bones.

Another reason I like these salmon cakes is that they are freezable.

With this recipe it only adds a little bit more time on the prep side, so I make a triple batch every time.The recipe is easy to adjust, and with just a little more chopping on the front end I have an easy, quick dinner in the freezer.

When you freeze the cakes you freeze them without the breading. I make my cakes and put them on a sheet pan lined with parchment paper (waxed paper or foil would work as well). I freeze them completely and then bag them.

The reason I do this is because you will need to thaw the cakes completely before dredging and cooking. When they thaw they are very fragile. I cut the parchment so each cake is an individual piece. I put each frozen cake with parchment underneath into a gallon size freezer bag.

It is a great way to get your Omega 3 fatty acids.

Have a great day,
Karen

Salmon Cakes (Freezable)

On the Banks of Salt Creek

This recipe comes from The Oregonian Food Day years ago. When making the cakes you can use a variety of methods. I mostly use a plastic 1/4 measuring cup that is wider than it is deep. It makes the perfect size cake. You can also use a smaller size (3T) ice cream scoop to scoop the mixture then roll it in the bread crumbs before you flatten it into a cake. Using your hands and eyeballing that each ball is about the same size will also work.

5 from 3 votes

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Prep Time 1 hour hr

Cook Time 12 minutes mins

Total Time 1 hour hr 12 minutes mins

Course Main

Servings 8 cakes

Ingredients

  

• 1/4 cup minced red bell pepper
• 1/4 cup minced green onion
• 1/4 cup mayonnaise
• 1 Tablespoon fresh lemon juice
• 1/4 Teaspoon seasoned salt
• 1 egg beaten
• 2 6 ounce cans salmon
• 1/4 cup bread crumbs plus more for dredging cakes
• 3 Tablespoons butter

Instructions

 

• In a bowl mix together red pepper, green onion, mayonnaise, lemon juice, and seasoned salt.
• Stir in beaten egg, salmon (drained, skin and bones removed if any), and bread crumbs.
• Mix thoroughly.
• Refrigerate mixture for at least 45 minutes (this will help firm up the mixture)
• Using slightly less than 1/4 cup mixture, form into cakes. Dredge cakes in bread crumbs.
• Add butter to fry pan over medium heat. Fry salmon cakes 4-5 minutes on each side.