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Canned salmon - salmon cakes?

blkery Apr 1, 2010 11:27 AM

I have two 8 oz cans of canned Chinook that I'd like to use up - they were canned by my fishmonger, and while I haven't had them before, if they're anything like the other offerings they should be pretty high quality.

I was figuring that the best way to use them would be in salmon cakes (unless you have another project I could try). What's your favorite recipe?

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  1. hotoynoodle RE: blkery Apr 1, 2010 11:32 AM

    i just mix the salmon with enough mayo to hold together. a few drops of tabasco, s & p. chill the formed cakes in the fridge about 30 minutes then fry.

    1. s
      sonia darrow RE: blkery Apr 1, 2010 11:55 AM

      Yup. Salmon cakes. I just add an egg and some bread crumbs; possibly chopped onion.

      I think once I made it with falafel mix instead of bread crumbs and it worked pretty well!

      1 Reply
      1. re: sonia darrow
        cackalackie RE: sonia darrow Apr 1, 2010 12:26 PM

        That's pretty much my recipe - 1 large can (2 small), 1 egg, 1/4 cup chopped/minced onion and 1/2 cup Panko.

      2. d
        dmd_kc RE: blkery Apr 1, 2010 12:16 PM

        The cakes will be good, but I wonder if this salmon might not be good enough to use elsewhere, like in a simple salmon salad. Do you know if it has skin and bones as in commercially-produced canned salmon?

        1. m
          Memily_G RE: blkery Apr 1, 2010 12:34 PM

          http://www.recipezaar.com/recipe/Cris... I had this recipe bookmarked until I became a vegetarian.

          1 Reply
          1. re: Memily_G
            GretchenS RE: Memily_G Apr 1, 2010 01:17 PM

            Yep, that's the one I use too, it's a winner.

          2. BeefeaterRocks RE: blkery Apr 1, 2010 01:08 PM

            This is the recipe I use, jfood's Salmon Croquettes http://chowhound.chow.com/topics/560577

            1. l
              lulou23 RE: blkery Apr 1, 2010 04:11 PM

              This is mandatory at all family get togethers and holidays. Sooo good.

              Salmon Ball Spread

              1 lb canned red salmon
              8 oz cream cheese
              2 tbs lemon juice
              2 tsp grated onion
              1 tsp horseradish
              1/4 tsp salt
              1 tsp liquid smoke
              1/2 c chopped walnuts
              3 tbs chopped parsley

              Drain liquid off salmon, remove dark skin and bones. Crush small bones and flake salmon. Mix with cream cheese softened to room temp. Mix in all ingredients except parsley and nuts. Let chill. Roll in parsley and nuts. Serve with crackers.

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