Salmon Cakes are one of my favourite dishes to make with leftover salmon. In fact, I usually buy a larger fillet, just so that I’ll have leftovers to make these. You could make these with a quality canned salmon, but I think fresh salmon makes a big difference in flavour and texture in these patties.
Reinventing The Fish Cake
Do you remember fish cakes? The ones shaped like pucks, that came in the freezer section. I liked getting them for dinner as a kid, but I really don’t recall them tasting much like fish. These salmon cakes re-invent those frozen oldies with fresh cooked wild sockeye salmon, along with some crunchy veggies and creamy mashed potatoes. A panko crust makes them crisp and golden. I don’t know what I ever did without panko. Those little Japanese breadcrumbs make everything crispier and are a staple in my kitchen.
Old Bay Seasoning
Served with a simple lemon horseradish aioli, salmon cakes are a perfect meal with a salad on the side. You can use dill for seasoning, which is an obvious match for salmon, and a good one. But I’m using Old Bay seasoning, which I love to use on both seafood and mashed potatoes, and It’s perfect in this recipe. Old Bay is a complex blend of spices containing among many others, celery salt, paprika, dry mustard, black pepper, and cloves. I’m working on a recipe for it. In the meantime, if you can find it in the yellow and blue can, it’s worthwhile to have it on hand, for the distinctive and delicious flavour it adds to your seafood dishes.
And if you love Old Bay, you can even join the fan club here: Old Bay Nation.
Because of the Old Bay seasoning, I haven’t added any salt to the recipe. If you like a little more salt, by all means, add some.
Horseradish Aioli: Perfect For Salmon Cakes
Horseradish in the aioli complements the salmon perfectly. But you can use any dipping sauce for these salmon patties. And, the patties can become salmon burgers, too, just make them bigger and serve on a bun spread with the aioli.
How To Make Salmon Cakes
Salmon Cakes – Crispy Salmon Patties
- 1 russet potato peeled, boiled, mashed and cooled
- 1 red bell pepper diced
- 1 stalk celery diced
- 2 green onions thinly sliced
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp old bay seasoning
- 1 large egg beaten
- 2 cups cooked salmon separated into large flakes
- 1 cup panko bread crumbs
- 2 tbsp peanut or vegetable oil
- 2 tbsp parsley
- 1/4 cup real mayonnaise
- 2 tbsp prepared horseradish
- 2 tbsp lemon zest
- peel and cut one large potato into 2-inch cubes, and boil until tender, about 15 minutes.
- While potato is cooking, dice bell pepper, celery, and green onion
- Drain and mash potato
- In a large bowl combine the vegetables with beaten egg, mayonnaise, mustard, Old Bay seasoning, and potatoes
- Cover with plastic wrap and refrigerate for at least one hour
- Gently fold flaked salmon into potato mixture
- Shape mixture into about 12 balls, flattening them into patties on a plate with the panko crumbs, then turning to coat the other side with crumbs
- Heat oil in a large skillet over medium heat
- Fry the patties, in batches, until golden and crisp, about 5 minutes each side
- Remove to a paper towel-lined plate and garnish with parsley
- For the aioli, mix together mayonnaise, horseradish, and lemon zest.
- Serve hot, with lemon wedges.