Salmon Cakes

Salmon cakes are a great way to use leftover salmon pieces after butchering the
fish. Don't let anything go to waste AND make these super decadent, rich fish
cakes.

Servings: 3 cakes

Author:

Prep Time
5 minutes

Cook Time
10 minutes

Total Time
15 minutes

Course:

Cuisine:

American European

Keywords:

Seafood fish cakes Salmon Cakes

Instructions

1 Start a pot of boiling water and add the salmon. Let boil for 5 minutes or so,
and then remove and put on a cutting board.
2 Chop up the salmon roughly with a knife and move the contents to a mixing bowl.
3 In the bowl add the egg and egg yolks, bread crumbs, and all the seasonings.
Using two forks shred and mix everything together until you can a homogeneous
consistency.
4 Use a ring mold (optional) to form the salmon cake mixture into even sizes. I do
this on a silicone mat, but you can just put them on a cutting board until time
to fry.
5 In a pan add the oil and turn the flame/heat on max. When it is ready carefully
lower the salmon cakes into the oil. Fry 1 minute on the first side, then flip
and fry for 30 more seconds on the other. Remove and put on a paper towel lined
plate. Sprinkle with salt
6 In a small bowl add the mayonnaise and horseradish and mix it up.
7 Plate the salmon cakes with the horseradish mayo and enjoy!

Salmon Cakes

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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