Old Bay Salmon Cakes Recipes

FAMILY-APPROVED OLD BAY® SALMON PATTIES

Steps:

• Heat oil in a skillet over medium-high heat. Add onion and lightly sweat, about 5 minutes. Transfer onion to a bowl, reserving drippings in the pan.
• Add stuffing mix, butter, eggs, seafood seasoning, parsley, garlic powder, onion powder, dry mustard, and coriander to the onion and mix well. Mix in salmon until well combined. Form mixture into 8 equal-sized patties (I use an old egg ring; works great).
• Heat the same skillet over medium heat. Cook patties in the hot pan until golden brown and cooked through, 4 to 5 minutes per side.

SALMON CAKES

Steps:

• In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper. Add the diced salmon, ¼ cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined.
• Place the remaining 1 cup of panko in a shallow dish or pie plate. Using a ⅓-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high. Place the salmon cake into the panko and gently coat it all over in crumbs. Repeat with the remaining mixture to form about 9 cakes. (At this point, you can refrigerate the salmon cakes for a few hours until ready to cook, if you'd like.)
• Heat the oil in a medium nonstick skillet over medium-high heat until shimmering. Place half of the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes. Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more. Reduce the heat to medium if the cakes are browning too quickly. Transfer cakes to paper towel-lined plate to drain. Repeat with the remaining cakes (no need to change the oil). Serve warm.
• Note: If buying a skin-on salmon fillet, purchase 1⅓ pounds of fish to yield 1¼ pounds of fish after skinning.
• Make-Ahead: The salmon cakes can be fully cooked and refrigerated up to several hours ahead of time. To reheat: preheat the oven to 350°F and line a baking sheet with aluminum foil. Place the salmon cakes in the oven and cook until crisp on the exterior and warm throughout, 10 to 15 minutes. The cakes may also be frozen for up to 3 months; defrost in the refrigerator before reheating.
• Freezer-Friendly Instructions: The cooked salmon cakes can be frozen for up to 3 months. Once cool, lay them out on one (or more) foil-lined baking sheet(s) and cover them loosely with plastic wrap. Freeze the patties in a single layer for about an hour, then remove them from the freezer. Wrap the cakes individually in plastic wrap and then put them together in a freezer bag or airtight container. Before serving, defrost in the refrigerator before reheating.

BAKED OLD BAY® SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil and spray with cooking spray.
• Place salmon on the prepared baking sheet. Spread with mayonnaise and sprinkle with Old Bay® seasoning.
• Bake in preheated oven until fish flakes easily with a fork, about 20 minutes.

HOW TO MAKE SALMON PATTIES (SOUTHERN, BAKED)

Steps:

• Preheat your oven to 350 degrees. Spray a cookie sheet with nonstick spray or line with parchment.
• If cleaning your salmon, open the can and empty contents into a medium bowl. Clean away any skin or bones and transfer the cleaned fillet into a separate medium bowl.
• If using already cleaned salmon, just drain away any water and empty the contents into the bowl.
• Add the remaining ingredients, leaving the crackers or Parmesan cheese until last.
• Divide the mixture as evenly as you can, making five or six balls. Transfer the balls to the cookie sheet and press them down until they are about 1/2 inch thick. Drizzle with a little olive oil (optional) before baking.
• Bake until evenly browned, about 20-25 minutes. Serve warm.

OLD BAY SALMON CAKES

Steps:

• Drain can of salmon or use cooked salmon. Remove skin and bones. Flake salmon.
• Mix Old Bay Classic Salmon Mix and mayonnaise in large bowl. Add salmon; toss gently until well mixed. Shape into 5 patties.
• Broil or fry 5 minutes per side or until golden brown, turning once. Serve with tartar sauce, mustard or crackers if desired.