In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. Cover and chill in the refrigerator for 30 minutes. Add the bread crumbs, mayonnaise, mustard, and eggs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.įlake the chilled salmon into a large bowl. Cool for a few mins, then break into large flakes. 292 cal, 45 from fat 15g total fat 13g carb. Transfer pan to the oven and cook cakes through, 2-4 minutes. Add cakes and fry for 2 minutes per side, or until browned. Heat the oil in an ovenproof sauté pan over medium-high. Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Lightly press into 1-inch thick patties, cover, and chill for 30 minutes. Form into 8 patties each about 1/2 inch thick.
Step 2 Add salmon and mix with hands, breaking up salmon into small pieces. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. You should have about 1 cup of bread crumbs. Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Directions Step 1 In a large mixing bowl, place 1 1/2 cups bread crumbs. Cool to room temperature.īreak the bread slices in pieces and process the bread in a food processor fitted with a steel blade. Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Allow to rest for 10 minutes and refrigerate until cold. Add crushed saltines, barely tossing to mix the ingredients. Add salmon toss gently to preserve some chunks. Taste and season with salt and pepper as needed. Remove from the oven and cover tightly with aluminum foil. Stir eggs, mayonnaise, mustard, Worcestershire sauce, salt, and white pepper together in a large bowl until there are no lumps left. Add the salmon and lemon juice to the medium bowl and gently fold into the mayonnaise mixture. Dust patties with remaining bread crumbs. Heat oil to a depth of approximately 1/4-inch in a large skillet over medium heat. Roast for 15 to 20 minutes, until just cooked. In a medium bowl, mix together the salmon, egg, celery, onion, dill, garlic powder, salt, pepper, and 1 cup bread crumbs.
Cook the cakes for 3-4 minutes on each side until golden brown. Brush with olive oil and sprinkle with salt and pepper. Heat a non-stick pan over medium-high heat and add oil.
Classic salmon cakes my recipes skin#
Place the salmon on a sheet pan, skin side down.
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