It has been a busy couple of weeks since I last posted, highlighted by a trip to visit my parents. I haven’t done a great deal of cooking and when I did cook, I kept it simple. This recipe is a perfect example of a simple and fast weeknight recipe for when you don’t have a lot of time to spend in the kitchen. It is also, comfort food (once again) for me as it reminds me of the salmon cakes my mom made years ago. Are you noticing a trend here?
Speaking of simple, I have experimented with all manner of ingredients for salmon cakes and none really came out any better than this ultra easy 4 ingredient version. I even commented last night that they don’t even require salt & pepper as the (Arctic Bay from Aldi) canned salmon is seasoned quite well.
When I was a kid I doused them in ketchup; I don’t recommend that these days! What I do highly recommend with these salmon cakes is the Creamy Dill Sauce from Eating Well magazine. Last night, for the sake of time, I went with a quick cocktail sauce but that Creamy Dill Sauce has become a favorite of mine and it compliments these salmon cakes perfectly. Do give it a try!
The only other note I would add is; if your salmon cakes seem to be cooking too quickly, lower the heat by a notch or two. Once it’s that hot, the pan will retain a good deal of heat, even for the second round of cakes. I also recommend wiping out the pan between batches. The fresh oil browns the patties more evenly without leaving bitter charred bits of the first batch behind.
1 – 14 Ounce can pink salmon, drained (Did I mention? Cats love the juice!)
1/3 Cup – Panko bread crumbs, plus ¼ cup reserved
1 – Egg, lightly beaten
3 – Green onions, sliced thin
In a large bowl use a fork to break the salmon into flakes, crushing any large bones and mixing in any skin (You may remove skin and bone but it is not necessary). Toss the salmon first with the bread crumbs and onions, then with the egg until well mixed.
Using a 1/3 cup measuring cup as a mold, press the mixture to a level 1/3 cup then gently remove the patty. Use your hands to carefully press and finish molding the patty into an approximate ¾ inch thick round. As you finish each patty, dust the exterior with some of the reserved panko crumbs then place it on a platter or cookie sheet to set. Chill the patties in the refrigerator for at least 10 minutes before browning.
Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat until the oil is shimmering hot. Place 3 of the salmon cakes gently into the skillet and cook about 3 minutes, until crispy and golden. Gently turn the cakes and cook 3 minutes more. Remove the browned salmon cakes to a cooling rack or paper towel. Carefully wipe the pan, replace the 2 tablespoons of oil and repeat.
Serve with cocktail or Creamy Dill Sauce.