Elaines Pacific Canned Salmon Cakes Recipes

EASY SALMON CAKES

Steps:

• Preheat your oven to the "keep warm" setting.
• Drain the salmon cans thoroughly. Place the salmon in a large bowl. Flake it well with a fork into tiny pieces.
• Add the eggs, mayonnaise, Dijon mustard, garlic, kosher salt, black pepper, and thyme. Mix well.
• Mix in the chopped parsley.
• Heat the olive oil over medium heat in a large 12-inch nonstick skillet, for about 3 minutes.
• Using an ice cream scoop, transfer four mounds of the mixture to the skillet. Pack the mixture into the scoop, then release it into the skillet and gently flatten.
• Cook until well-browned and crispy, about 3 minutes on each side. Place the cooked patties in the oven to keep warm while you cook the second batch.

SALMON PATTIES I

Steps:

• Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
• Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
• In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.

SALMON CAKES - CANADIAN LIVING

Steps:

• In large bowl, mash potatoes until smooth; stir in onions, parsley, mustard, salt, lemon zest, pepper and tabasco sauce. Blend in the egg. Fold in salmon. Let cool for 5 minutes.
• Using your hands, shape into eight 3/4-inch (2 cm) thick patties.
• In a large nonstick skillet, cook on medium heat using oil or cooking spray. It should take about 5 minutes per side to get to a nice golden brown.

ELAINE'S PACIFIC CANNED SALMON CAKES

Steps:

• Mash the salmon including the bones (for calcium). Mix in the rest of the ingredients.
• Form into patties. Small ones for appetizers and bigger ones for main dish.
• Heat a bit of oil in saute pan. When hot put the patties in the pan to brown. Check for browning in a couple of minutes and then turn over the brown the other side. Total cook time about 6 minutes depending on thickness of patties and temperature of the saute pan.