Anyone have a good recipe for salmon cakes?

[MissMillie]

There's a couple on foodnetwork.com, but I'm still researching.

[bif]

1. My wife has a recipe for Salmon Loaf

That's great. It has Greek olives and onions in it which qualifies it for excellent im my book. PM me if you're interested and I'll send it to you.

[asjr]

2. My mother always beat an egg into the salmon, put minced onions

in it, a little hot sauce, made patties, covered it with cracker crumbs and fried them. That is the way I learned. My sister makes a great salmon mousse but I don't have the recipe.

[politicat]

3. poach salmon. Serve cake after.

not what you were looking for, eh?

Okay.... how about this one?

16 oz cooked salmon - canned or fresh cooked, flaked.
2 eggs
1 cup crushed potato chips - use a good, gourmet chip if you can find one, like Poore Brothers or Boulder Potato Chip Company or, if you're really feeing adventurous, Terra Chips.
1/2 cup crushed saltines or potato chips (your choice) or matzo meal.
1-2 tablespoons prepared mustard - a good one, not yellow stuff. Dijon is fun; stone ground is tasty; honey mustard can be interesting; horseradish is a good thing here.
1/2 teaspoon really well crushed garlic.
1 teaspoon lemon juice


oil for frying or oil spray for baking

Mix salmon, 1 egg, the 1/2 cup of crumbs, the mustard, the garlic and the juice well. Add a small amount of milk or similar by drops as needed to make a firm paste. Roll into flat cakes, refrigerate until cold.

Beat remaining egg. Dip cakes into beaten egg, then roll in 1 cup of crumbs. let stand 2-5 minutes to solidify crust. Saute in a small amount of oil on stove top until golden or place cakes on a baking sheet or baking stone (the stone works better). Spray lightly with cooking spray. Bake until golden at 400.

Pcat (This is a VERY variable recipe, and I've even made it with great success with cooked, ground chicken.)

On edit: Feel free to add a lot of things - the above mentioned hot sauce, pepper, onions, etc.... Get happy! If the kitchen sink is still fixed to the wall when you're done, you may have missed something!

[mike_c]

4. here's what I do with leftover grilled salmon....

I'm sure it will work with any salmon, but fresh grilled salmon really makes it good. Chill the leftovers overnight, then flake and mix 3 parts salmon with one part flaked crab meat. Use this in any good Chesapeake Bay Crab Cake recipe, fried, not baked. Fry cakes until golden, drain and serve immediately or keep hot.

Serve with a tarter sauce made with home-made mayonnaise and a slice of lemon.

[vajraroshana]

5. probably not the healthiest, but...

Add an egg and some cornbread mix into some canned salmon and form into patties and sprinkle on some seasoned salt and then fry in a little oil in a non-stick pan until browned.

[Rowdyboy]

6. Southern Living 1992, p 215 for the perfect recipe (with my variations)

1 15 oz can Pillar Rock Salmon (no other canned salmon will do)
1/2 cup ritz/saltine crackers crushed
1/4 cup cornmeal
1 egg, lightly beaten
1/4 tsp each salt and pepper

Drain salmon, reserving liquid; set liquid aside. Remove skin and bones from salmon. Flake salmon.

Combine cracker crumbs and salmon liquid and let stand for 5 minutes. Stir in salmon, corn meal, and other ingredients. Shape into 6 patties (can be frozen for future use at this point-don't defrost before frying).

Fry in 1/4 inch hot oil (I use peanut since it won't burn).

My partner's 84 year old mom LOVES my salmon cakes-trust me, she is a tough critic!

[okieinpain]

7. yeah, I got one. don't

[chill_wind]

8. Easy recipe

This is one of these family recipe things I learned and didn't even have a recipe for -- for funzies, I had to go looking for one like our family's always made them....I was surprised at all the variations out there. You can't beat the real thing (fresh) but I usually end up using canned Bumblebee. I refuse to pick over canned salmon for skin and bones (ugh). Life is too short. I'm of the humble opinion that nothing should overpower the wonderful delicate flavor of salmon, so the less exotic extra stuff and extra seasonings, the better. This is how we like them:

1 large (14.75 ounce)or 2 small can pink boneless,
skinless salmon, drained
2 cups fine fresh bread crumbs
2 eggs, beaten
1/4 cup chopped green onions
2 teaspoons minced fresh dill weed
1 teaspoon fresh lemon juice or dash hot pepper sauce
1/4 teaspoon ground black pepper

----------------------------------------------------------------------

DIRECTIONS:
In a large mixing bowl, place 1 1/2 cups breadcrumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well. Add salmon and mix with your hands, breaking up salmon into small pieces. Form into 6-8 patties; each about 1/2 inch thick.

Place remaining 1/2 cup breadcrumbs on a plate and dip both sides of the salmon cakes into crumbs.

In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.