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Canned salmon - salmon cakes?

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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. 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. 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

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

          1 Reply
          1. re: Memily_G

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

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

            1. 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.