These aren’t the dry salmon patties of my childhood made by my mother from canned salmon. To be honest, I liked those a lot because I loved ketchup and they were a great vehicle for the large amounts of ketchup I needed to lubricate them so I could swallow them. Once or twice a year I still get a craving for those things.
This salmon cake recipe more closely resembles the luscious crab cakes from Maryland and uses fresh salmon that has been precooked just until it can be flaked. It can be leftover salmon or salmon that has been poached, grilled or broiled specifically for this recipe.
These are fine enough that no sauce is needed, but a nice lemony hollandaise sauce goes well with them. They also make an outstanding sandwich when served on a fresh bakery bun, with a bit of shredded lettuce and some good homemade tartar sauce. Small ones make a nice appetizer topped with a bit of dill and sour cream. I have also made these substituting the salmon with other cooked and flaked fish-catfish and trout are particularly good.
1 1/2 pounds skinless boneless salmon, cooked and cooled
1 large egg, lightly beaten
1/2 cup fine fresh breadcrumbs plus ½ cup additional for dredging
4 tablespoons butter
¼ cup finely diced onion
½ tsp Old Bay seasoning
Oil for shallow frying
Sauté the onions in the butter till soft, set aside to cool. Roughly break the cooked and cooled salmon into a large mixing bowl and add the cooled onions and any butter remaining in the pan. Gently toss. Add the remaining ingredients gently combining.
Form into cakes the desired size and coat each side lightly with the remaining breadcrumbs. Heat oil over medium high heat and fry the patties on both sides till golden brown.
Makes 4-6 salmon cakes.