Salmon Cakes

Salmon cakes (like crab cakes, but with salmon) are a great up way to freshen up the old salmon loaf with creamed peas. There are many recipes for salmon loaf but even Wikipedia doesn’t have any information on the origin. I suppose it was a good way to use canned salmon. As a former cook who had to open and clean the canned salmon, it was not my favorite task!

Start with fresh grilled salmon, or use a pre-grilled salmon fillet (very popular in senior living kitchens). Be sure the salmon is fully cooked and thawed before starting.

Combine the salmon with the other ingredients and mix with gloved hands or a mixer. As you may guess, its a lot like making meatloaf, but without the ketchup. The mixture should be moist enough to hold together.

Scoop the salmon mixture onto a lined sheet pan. Form the scoop into a tight ball and then flatten with the bottom of a measuring cup. Dredge each cake in flour and and return to the sheet pan for holding.

Heat vegetable oil in a sauté pan or on a flat top griddle. In small batches brown the the salmon cakes on both sides. At this point the salmon cakes can be chilled for several hours or overnight.

Place the browned salmon cakes on a lined sheet pan and bake until cooked through. The internal temperature should reach 165 degrees. If you are holding the cakes for service layer them between parchment and cover with foil. Vent the foil so they remain crispy. The salmon cakes should remain at 140 degrees until serving.

Serve the salmon cakes with the traditional mashed potatoes, creamed peas, fresh lemon, and dill. Or create your own tradition. As they say, out with the old and in with the new!

The recipe below is a large batch and yields about 50 salmon cakes.

Salmon Cakes

Salmon cakes are also delicious covered with Hollandaise Sauce as an appetizer, entrée, or nestled into your Eggs Benedict.

And beware, an audience may gather while you’re making salmon cakes!