I need a break from all this holiday food. This morning I woke up thinking about my grandmothers Salmon Cakes, with mashed potatoes and creamed peas. These also make a fabulous breakfast or brunch item, served with scrambled eggs, grits and a mountain of homemade biscuits. I am starving. Let me get a cookie to tide me over.
The secret to making delicious salmon cakes is to soak the bread in the salmon liquid. It adds so much flavor to the cakes, per my grandmother. Don't use any kind of fancy bread, use that stuff that sticks to the roof of your mouth, (Wonder or Sunbeam).
Salmon Cakes
4 servings
print recipe
5 slices white bread (Wonder or Sunbeam)
One 15-ounce can salmon
2 large eggs, beaten
1/2 cup finely chopped onion
3/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
2-4 tablespoons vegetable oil
1. Tear the bread into small pieces and place in a medium bowl.
2. Drain the juices from the salmon over the bread and toss.
3. Add the salmon to the bowl with the bread. Add the eggs, onion, pepper, and salt. Toss to combine.
4. Heat 2 tablespoons of the oil in a 10-inch skillet over medium-high heat until the oil bubbles when some bread crumbs are dropped in. Drop the salmon mixture by heaping soupspoonsful into the hot oil (make as many as fit in the skillet without touching). Fry until browned on the bottom, about 3 minutes. Turn and fry until the other side is browned, about 3 minutes more. Remove from the skillet and drain on paper towels. Continue with the remaining salmon mixture until it is all cooked, adding more oil if necessary.
The secret to making delicious salmon cakes is to soak the bread in the salmon liquid. It adds so much flavor to the cakes, per my grandmother. Don't use any kind of fancy bread, use that stuff that sticks to the roof of your mouth, (Wonder or Sunbeam).
Salmon Cakes
4 servings
print recipe
5 slices white bread (Wonder or Sunbeam)
One 15-ounce can salmon
2 large eggs, beaten
1/2 cup finely chopped onion
3/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
2-4 tablespoons vegetable oil
1. Tear the bread into small pieces and place in a medium bowl.
2. Drain the juices from the salmon over the bread and toss.
3. Add the salmon to the bowl with the bread. Add the eggs, onion, pepper, and salt. Toss to combine.
4. Heat 2 tablespoons of the oil in a 10-inch skillet over medium-high heat until the oil bubbles when some bread crumbs are dropped in. Drop the salmon mixture by heaping soupspoonsful into the hot oil (make as many as fit in the skillet without touching). Fry until browned on the bottom, about 3 minutes. Turn and fry until the other side is browned, about 3 minutes more. Remove from the skillet and drain on paper towels. Continue with the remaining salmon mixture until it is all cooked, adding more oil if necessary.
Posts
Never thought of soaking the breading in the salmon "juice." Awesome tip. :)
ReplyDeleteMy mom made salmon cakes, too. I think she used cracker crumbs. I can't wait to try your grandmother's method. Thank you for all your great recipes.
ReplyDeleteI love salmon cakes and this looks like an easy recipe for a non-cook like me to follow. Thanks, Inger
ReplyDeleteI made the salmon cakes. They were fabulous. I will never make them any other way. I always had trouble with them falling apart before. What a smart idea your grandmother had to make use of all that flavor that used to get poured down the drain. I tried adding a teaspoon of dried dill and it worked. They didn't even need a dipping sauce. I wish my mother could taste them. I'm sure she would have amended her recipe immediately.
ReplyDelete