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Fresh Salmon Cakes

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Could you share a recipe for salmon cakes that are NOT made with canned salmon? Thank you so much!

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  1. I just use my grandmother's old recipe and substitute fresh salmon. just pick a recipe you like and substitute.

    A la MaMa, I poach the fresh salmon, flake, and mix w/ minced onion,celery,colored pepper (red, yelow or a combo), low-fat mayo, an egg, lemon juice, salt, hot sauce. Wet your hands w/ cold water, form into balls, flatten, roll in panko (optional...MaMa didn't) and fry in a little bit of butter.

    2 Replies
    1. re: danna

      Thank you! What do you think about using baked salmon or broiled salmon vs. poached?

      1. re: DaisyM

        I think either is fine. I just poach it because my husband has a weird issue with the way salmon tastes after it's seen heat. Poached gives it a more gentle flavor, more like when it's raw. But if you make dry edges, it might have an uneven texture.

    2. I use left over salmon for cakes. Really doesn't matter how it's cooked before hand. I've played around with binders as well. Pureed shrimp or scallops makes a great binder

      1. Here's a recipe from Chowhound's own jfood, using about a pound of canned salmon. But since it is bound together with mayo and an egg, I don't see why you can't use fresh cooked salmon. I've made them before, and they're yummy. And...read the whole thread, it's very entertaining.
        http://chowhound.chow.com/topics/560577

        1. I use leftover cooked salmon, mixed with finely chopped onion, celery, and fresh dill. Add breadcrumbs, eggs, and a little Old Bay seasoning. Make small patties, fry in olive oil plus some salted butter. Serve with tartar sauce and lemon slices.