Kimberly’s Super Salmon Cakes : The 'How to Cook' Blog

Well, I broke down for a Panko Chicken Salad with Chili Lime Dressing from Sobey's, and a fruit bowl. That's healthier than McD's. :) # 2012/05/19

Kimberly’s Super Salmon Cakes

Posted by Kimberly on Sep - 7 - 2007 with 3 Comments

I just love salmon cakes, tuna cakes, crab cakes, lobster cakes…the list goes on and on…This is a great and quick recipe for a quick lunch, appetizer, or for the main dish at dinnertime. Enjoy! ~ Kimberly Edwards

Type: Main
Serve With: Sour cream, chives and dill.
Prep Time: 5-8 min
Cook Time: 10 min
Yield: 6 salmon cakes

Ingredients:

Instructions:
1. Heat frying pan to medium heat with canola oil in it.

* Tip: When you don’t want to add any extra flavor from your oil, use canola or vegetable, as they are relatively tasteless.

2. Combine all ingredients in large bowl, and allow to stand for a few minutes, so that the crumbs can soak up the liquids.

3. Form 6 cakes/patties.

4. Turn heat down slightly, and pan fry for ~ 5 min on the 1st side, then ~3-4 min on the 2nd side, or until golden brown on both sides.

* Tip: Try to only turn patties once, as they are more delicate than a burger patty, for example.

5. Serve with a dollop of sour cream on top, and chives and/or dill sprinkled on top.

6. Enjoy!

This one was a winner at our house! Quick, delicious and easy to make! Superb!

I hope you enjoyed this installment of Cooking With Kimberly. Until next time…

Eat Deliciously,

Kimberly Edwards

P.S. If you want to kick your salmon cakes up a notch, you can make Kimberly’s Super Smoked Salmon Cakes with this great kosher Norwegian Smoked Salmon:

Norwegian Smoked Salmon – Superior – Kosher, 1 x 4 oz (113 g) – retail

Usually ships within 2-3 days. Storage: refrigerated / frozen Shelf Life: 3-4 weeks refrigerated, 6 months frozen The frigid fjords of Norway are a prime breeding ground for some of the most flavorful salmon in the world, second to none. Norway’s pairs natural resources with superb and long-standing smoking traditions, creating one of the most acclaimed delicacies of the culinary world. These generously trimmed fillets of fresh salmon are carefully hand-cured with a special mixture of sugar and salt, and then slowly smoked by experts following age-old techniques. The result? A fabulous smoked salmon fillet of a velvet-smooth texture, a beautiful peach color, and a flavor that is intensely smoky and only subtly salty. A superior grade of salmon, conveniently pre-sliced by Fossen of Norway. This product is Certified OU for our Kosher customers.

Technorati Tags: fish, fish cakes, salmon, salmon cakes, appetizer, seafood

3 Responses so far.

PlugIM.com says:

September 7, 2007 at 3:13 pm

Kimberly s Super Salmon Cakes…

This is a great recipe…I love the flax seeds and black sesame seeds…It gives that je ne sais quoi! Kudos……
aiza@ cakes online says:

January 27, 2011 at 10:09 am

hi kimberly.. your blog is highly appreciated especially salmon lovers like me.. thanks!
Kimberly says:

January 29, 2011 at 3:55 pm

Thank you! I’m glad you enjoy these recipes. I love making savory cakes.

However, I checked out your website and your sweet cakes look amazing!!! I love Tres Leche!

Kimberly