Introduction to Old-Fashioned Salmon Cakes
Ah, the joy of cooking! There’s something incredibly comforting about whipping up a batch of old-fashioned salmon cakes. These delightful morsels are not just a quick solution for a busy day; they’re a nostalgic trip down memory lane. I remember my grandmother making them, her kitchen filled with laughter and the aroma of sizzling fish. Whether you’re looking to impress your loved ones or simply want a satisfying meal, these salmon cakes are sure to delight your taste buds. Trust me, once you try them, they’ll become a staple in your home, just like they are in mine!
Why You’ll Love This Old-Fashioned Salmon Cakes
These old-fashioned salmon cakes are a true culinary gem! They’re incredibly easy to make, taking just 25 minutes from start to finish. Perfect for busy weeknights or lazy weekends, they pack a punch of flavor that will leave everyone asking for seconds. Plus, they’re versatile enough to suit any palate, making them a hit with both kids and adults alike. Trust me, you’ll fall in love with every crispy bite!
Ingredients for Old-Fashioned Salmon Cakes
Gathering the right ingredients is the first step to creating these delicious old-fashioned salmon cakes. Here’s what you’ll need:
- Pink salmon: Canned or fresh, this is the star of the show. Canned salmon is convenient and packed with flavor.
- Egg: This binds everything together, giving the cakes a lovely texture.
- Breadcrumbs: They add crunch and help hold the cakes together. You can use crushed saltine crackers for a twist!
- Mayonnaise: A touch of creaminess that enhances the flavor. You can swap it for Greek yogurt for a lighter option.
- Dijon mustard: This adds a zesty kick. Yellow mustard works too if that’s what you have on hand.
- Onion: Finely chopped, it brings a subtle sweetness and depth to the cakes.
- Parsley: Fresh herbs brighten up the dish and add a pop of color.
- Old Bay seasoning: A classic choice for seafood, it adds a unique flavor. If you don’t have it, a mix of paprika and cayenne will do!
- Salt and black pepper: Essential for seasoning, enhancing all the flavors.
- Lemon juice: A splash of acidity that balances the richness of the salmon.
- Oil: For frying, choose vegetable or olive oil for a crispy finish.
- Optional: Serve with lemon wedges, tartar sauce, or remoulade for an extra layer of flavor.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
How to Make Old-Fashioned Salmon Cakes
Now that you have all your ingredients ready, let’s dive into the fun part—making these old-fashioned salmon cakes! Follow these simple steps, and you’ll have a delicious meal in no time.
Step 1: Flake the Salmon
Start by opening your can of pink salmon. Use a fork to flake the salmon into a bowl. Don’t worry about removing every bone; they’re edible and packed with calcium. Just break up the fish until it’s in bite-sized pieces. The texture is key for those delightful cakes!
Step 2: Combine Ingredients
Next, add the egg, breadcrumbs, mayonnaise, and Dijon mustard to the bowl. Toss in the finely chopped onion, parsley, Old Bay seasoning, salt, pepper, and lemon juice. Mix everything gently until just combined. You want to keep that lovely texture, so don’t overdo it!
Step 3: Shape the Cakes
Now comes the fun part—shaping the cakes! With your hands, form the mixture into small patties. You can make 6-8 smaller cakes or 4 larger ones, depending on your appetite. If the mixture feels too wet, sprinkle in a bit more breadcrumbs until it holds together nicely.
Step 4: Heat the Oil
In a large skillet, heat 2-3 tablespoons of oil over medium heat. You want it hot enough that a drop of water sizzles when it hits the pan. This is crucial for achieving that golden-brown crust we all love in old-fashioned salmon cakes!
Step 5: Fry the Cakes
Carefully place the salmon cakes in the hot oil. Fry them for about 3-4 minutes on each side, or until they’re crispy and golden brown. Don’t overcrowd the pan; it’s better to fry in batches. Once done, transfer them to a paper towel-lined plate to absorb any excess oil.
Step 6: Serve and Enjoy
Finally, it’s time to dig in! Garnish your old-fashioned salmon cakes with extra parsley and serve them hot. A squeeze of fresh lemon juice or a dollop of tartar sauce elevates the flavors even more. Enjoy every bite of this delightful dish!
Tips for Success
- Use fresh herbs for a vibrant flavor boost.
- Don’t skip the lemon juice; it brightens the dish!
- For extra crunch, let the cakes rest in the fridge for 15 minutes before frying.
- Experiment with spices to find your perfect flavor profile.
- Keep the oil at the right temperature for a crispy finish.
Equipment Needed
- Large skillet: A non-stick skillet works wonders, but any frying pan will do.
- Mixing bowl: A medium-sized bowl is perfect for combining ingredients.
- Fork: Essential for flaking the salmon and mixing.
- Spatula: Use it to flip the cakes without breaking them.
- Paper towels: Great for draining excess oil after frying.
Variations of Old-Fashioned Salmon Cakes
- Spicy Salmon Cakes: Add diced jalapeños or a dash of hot sauce for a fiery kick.
- Herbed Salmon Cakes: Incorporate fresh dill or chives for a fragrant twist.
- Vegetable-Loaded Cakes: Mix in finely chopped bell peppers or zucchini for added nutrition and flavor.
- Gluten-Free Option: Use gluten-free breadcrumbs or crushed gluten-free crackers to make these cakes suitable for gluten-sensitive diets.
- Asian-Inspired Salmon Cakes: Substitute soy sauce for the mustard and add ginger and green onions for a unique flavor profile.
Serving Suggestions for Old-Fashioned Salmon Cakes
- Side Salad: A crisp green salad with a tangy vinaigrette complements the richness of the cakes.
- Roasted Vegetables: Serve with seasonal roasted veggies for a colorful plate.
- Drinks: Pair with a chilled white wine or sparkling water with lemon.
- Presentation: Garnish with lemon wedges and fresh parsley for a vibrant touch.
FAQs about Old-Fashioned Salmon Cakes
Can I use fresh salmon instead of canned? Absolutely! Fresh cooked salmon works wonderfully in these old-fashioned salmon cakes. Just make sure to flake it well before mixing.
How do I store leftover salmon cakes? Leftover salmon cakes can be stored in the refrigerator for up to 3 days. Just place them in an airtight container to keep them fresh.
Can I freeze old-fashioned salmon cakes? Yes, you can freeze them! Shape the cakes and place them on a baking sheet to freeze individually. Once frozen, transfer them to a freezer bag for up to 3 months.
What can I serve with salmon cakes? These old-fashioned salmon cakes pair beautifully with a crisp salad, roasted vegetables, or even a side of creamy coleslaw. Don’t forget the lemon wedges!
Are old-fashioned salmon cakes gluten-free? They can be! Just use gluten-free breadcrumbs or crushed gluten-free crackers to make them suitable for gluten-sensitive diets.
Final Thoughts
Making old-fashioned salmon cakes is more than just cooking; it’s about creating memories and sharing joy with those you love. Each crispy bite transports me back to my grandmother’s kitchen, where laughter and delicious aromas filled the air. These cakes are not only easy to whip up but also versatile enough to please any palate. Whether you’re serving them for a family dinner or a casual gathering, they’re sure to impress. So, roll up your sleeves, gather your ingredients, and let the magic happen. Trust me, your taste buds will thank you!
Print
Old-Fashioned Salmon Cakes That Will Delight Your Tastebuds
- Total Time: 25 minutes
- Yield: 4–8 servings 1x
- Diet: Gluten Free
Description
Delicious and easy-to-make old-fashioned salmon cakes that are perfect for any meal.
Ingredients
- 1 can (14–15 oz / 400 g) pink salmon, drained and flaked (or use fresh cooked salmon)
- 1 large egg
- ½ cup breadcrumbs (or crushed saltine crackers)
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard (or yellow mustard)
- 2 tbsp onion, finely chopped
- 2 tbsp parsley, chopped
- 1 tsp Old Bay seasoning (or paprika + cayenne mix)
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp lemon juice
- 2–3 tbsp oil (vegetable or olive oil) for frying
- Optional for serving: Lemon wedges, Tartar sauce or remoulade
Instructions
- In a bowl, flake the salmon with a fork (remove large bones if desired, though canned salmon bones are edible).
- Add egg, breadcrumbs, mayonnaise, mustard, onion, parsley, seasoning, salt, pepper, and lemon juice.
- Mix gently until just combined.
- Shape into 6–8 small cakes or 4 larger ones. If the mixture feels too wet, add a bit more breadcrumbs.
- Heat oil in a large skillet over medium heat.
- Fry cakes for 3–4 minutes per side, until golden brown and crispy.
- Transfer to a paper towel–lined plate.
- Garnish with extra parsley and serve hot with lemon wedges and tartar sauce.
Notes
- For a spicier kick, add more cayenne to the mixture.
- These cakes can be made ahead of time and refrigerated before frying.
- Leftover salmon cakes can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg
