These deliciously easy to make Salmon Patties – Salmon Cakes are going to be one of the most flavorful morsels you’ve put in your mouth in decades. Made with fresh ruby-red colored fresh, never frozen, wild sockeye salmon, that’s fried crisp on the outside with tender flakes of salmon on the inside.
Salmon Patties don’t have to be the average humdrum recipe of mom’s from a tin can, honestly, you can put that can of salmon down and walk towards the bright light of the seafood counter at your market Y’all. Take a gander at the fresh wild sockeye salmon and pick yourself a good 1 pound filet of that pretty ruby-red colored salmon.
Before we get started Y’all, I have no hard feelings towards my mama’s canned version of Salmon Patties; in fact, they really were pretty darn good. I just enjoy a fresher tasting salmon patty made with wild sockeye salmon that’s been seasoned and baked up to perfection. The taste is fabulous–elongate that word fabulous when you are reading it because that’s how I’m saying it now.
I went to the market the other day and hit the mother load of sales on wild sockeye salmon, can you say 4.99 a pound? What, WHAT? Yes, indeed 4.99 a pound! Normally I would be paying 10 to 12 dollars a pound. Can you believe when the young man at the seafood counter told me $4.99, I actually said, “I’ll take it all, every last piece you have?” Well, needless to say, I’m the proud owner of about 10 pounds of wild sockeye salmon.
I have a little recipe for Salmon Patties – Salmon Cakes that I had kept under my hat for years. It’s one I held onto like it was made of platinum and fine diamonds. After several requests from friends and family members alike, I am sharing it with Y’all today. This is one of the best unique recipes for Salmon Patties out there to date. Enjoy!
Ingredients needed to make Salmon Patties – Salmon Cakes
- 1 pound fresh wild sockeye salmon
- 2-3 tablespoons of melted butter
- 1 teaspoon of grated fresh ginger
- kosher salt, to own taste
- freshly ground black Pepper, to own taste
- quality olive oil, for frying
- 1 tablespoon sesame oil, divided
- 5 green onions, thinly sliced
- 1/3 of a cup matchstick carrots
- 2 cloves of garlic minced
- 1 teaspoon of freshly grated ginger
- 1 cup Panko breadcrumbs + more
- 2 large eggs, lightly beaten
- 3 Tablespoons of mayonnaise
- 2 teaspoons of teriyaki sauce
- 1/4 cup chopped fresh parsley
Note: If stored properly these salmon patties freeze well. Just simply pop them out of the freezer and heat them till warm in a toaster oven or regular oven just until warm.
- 1 pound fresh wild sockeye salmon
- 2-3 tablespoons melted unsalted butter
- 2 teaspoons fresh grated ginger divided
- freshly ground black pepper to own taste
- kosher salt to own taste
- 1 tablespoon sesame oil divided
- 5 green spring onion thinly sliced
- 1/4 cup fresh parsley chopped
- 1/3 cup match stick carrots finely diced
- 2 cloves fresh garlic minced
- 1 cup panko bread crumbs + more
- 2 large eggs lightly beaten
- 3 tablespoons real mayo
- 2 teaspoons teriyaki sauce
- olive oil to cook
Preheat oven to 400˚F. Line a metal baking sheet with parchment paper. Place the salmon skin-side down, brush with melted butter and season with ginger, kosher salt, and fresh ground black pepper.
Bake the seasoned salmon uncovered for 10-15 minutes or just until cooked through and flaky. Remove the salmon from the oven, cover it with aluminum foil and rest for about 15 minutes. Discard the skin from the cooked salmon, flake salmon with a fork or with your fingers and place in the refrigerator while prepping the remaining ingredients.
Slice the green onions, finely dice the carrots in a small food processor, mince the garlic, and grated ginger at this time.
In a large glass dish combine by gently stirring, flaked wild sockeye salmon, green onions, matchstick carrots, minced garlic, freshly grated ginger, panko bread crumbs, beaten eggs, mayonnaise, teriyaki sauce, and chopped parsley.
Form the salmon mixture into small patties. It’s easy to portion patties using an ice cream scoop, then simply press them into ½” thick patties.
Heat about two tablespoons of olive oil and 1/2 of a teaspoon of sesame oil in a large cast-iron skillet that has been heated on medium heat, add about half of the salmon cakes and cook about 3 minutes per side or until lightly browned and cooked through. Remove the salmon patties one by one on a paper-towel-lined plate. Repeat step to cook the remaining salmon cakes.
Serve immediately with a sweet teriyaki dipping sauce or one of your preference.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.