Salmon Cakes
Inspired from: Food Network Recipe
Here is a great way to use can salmon that taste great and is easy to prepare.
- 2 14.75 ounce cans salmon, drained & cleaned
- 1 cup corn
- 1 large egg
- 3 tablespoons breadcrumbs for mixing in salmon cakes
- ½ cup breadcrumbs for salmon cake topping
- 3 tablespoons tartar sauce
- 1 tablespoon spicy mustard
- 2 tablespoons minced roasted red peppers, dried with paper towels
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon zest
- 1 teaspoon old ay seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- Drain Salmon from cans and clean salmon of any skin, bones, dark spots, and cartilage. Flake salmon apart into a mixing bowl. Add corn, egg, 3 tablespoons bread crumbs, tartar sauce, lemon zest, spicy mustard, old bay seasoning, parsley, minced red peppers, salt, and pepper. Blend mixture together completely.
- Form into 6 equal size balls, and then flatten slightly, while molding to keep salmon cakes holding together. Place on a wax paper lined plate. Cover with more wax paper.
- Place in the refrigerator for 1 to 4 hours or in the freezer for 30 minutes.
- Preheat oven to 400 degrees and heat 3 tablespoons of oil in a oven safe large skillet.
- Spread ½ cup of breadcrumbs on a small plate. Press the salmon cakes one at a time into the breadcrumbs to coat both side.
- Fry the salmon cakes for 2 minutes on each side. After frying the second side, transfer the cooking skillet to the oven to finish cooking the salmon cakes for 6 minutes.
Drain Salmon from cans and clean salmon of any skin, bones, dark spots, and cartilage. Flake salmon apart into a mixing bowl. Add corn, egg, 3 tablespoons bread crumbs, tartar sauce, lemon zest, spicy mustard, old bay seasoning, parsley, minced red peppers, salt, and pepper.
Blend mixture together completely.
Form into 6 equal size balls.
Then flatten slightly, while molding to keep salmon cakes holding together. Place on a wax paper lined plate. Cover with more wax paper.
Place in the refrigerator for 1 to 4 hours or in the freezer for 30 minutes.
Preheat oven to 400 degrees and heat 3 tablespoons of oil in a oven safe large skillet.
Spread ½ cup of breadcrumbs on a small plate. Press the salmon cakes one at a time into the breadcrumbs to coat both side.
Fry the salmon cakes for 2 minutes on each side.
After frying the second side, transfer the cooking skillet to the oven to finish cooking the salmon cakes for 6 minutes.
Cooked By: Tom Corliss
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About Tom Corliss
Tom Corliss is a web publisher, internet marketer, and website developer, with 3 current websites, Home Information Guru.com, Home Selling Resources.com, and Simple-Food-Solutions.com. He also runs a home improvement company Corliss Property Enhancements. He has recently completed a new e-Book for anyone wanting to sell their home fast: Home Sellers Handbook
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