Crunchy Salmon Cakes. Crispy Crunchy Salmon Patties (Salmon Cakes) Crispy crunchy salmon patties, or salmon cakes, are made with just three ingredients plus a little oil for the pan. Drain salmon, remove and discard bones and skin, and place meat in a bowl; mash with a fork. Finely chop the green portions of the scallions and add half to salmon; mix salmon until all ingredients are incorporated.
Add a tablespoon of oil - oil should slick across the surface of the pan and moire. Place one hand on top of the salmon cake and carefully edge a spatula under the cake. If you're serving the salmon cakes as a main dish, serve with rice, roasted potatoes, salad or slaw. You can cook Crunchy Salmon Cakes using 5 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Crunchy Salmon Cakes
- Prepare of canned pink salmon, very very well drained and flaked.
- You need of eggs.
- It's of diced onion (you could use 1/2 cup, i like more in this).
- It's of hefty sprinkle cracked black pepper.
- Prepare of Sunflower or cooking oil for frying.
How to make Crispy Salmon Cakes with Lemon Dill Sauce. Once the salmon is prepped, add all salmon cake ingredients to a large bowl, excluding the oil for the pan, and combine with a fork. Cool slightly; remove skin, if necessary. Home » fish » Basic crispy salmon fish cakes.
Crunchy Salmon Cakes instructions
- In med bowl mix eggs well, add diced onion and pepper, then mix in salmon..
- Heat oil in skillet to medium heat. Mix will make 4 cakes. Create a flat patty and add to skillet, then repeat with the rest of mix. Keeping patties thin will enable them to get very crispy and brown, which is what we want. 6-7 mins per side. Drain on paper. Serve with yum yum sauce or your fave sauce..
This post may contain affiliate links, and I will earn a commission if you purchase through them. There is no additional cost to you. Please read my disclosure for more info. I make these crispy salmon cakes about once a week. They are very easy to make, they taste great, and - just as important - I always have the basic ingredients on hand and can improvise on the rest.