Pats Gourmet Salmon Cakes Recipes

PAT'S GOURMET SALMON CAKES

Steps:

• Drain canned salmon and carefully remove all bones, skin and dark brown material. Take your time in doing this -- all remaining salmon should be light pink when you're finished.
• In a large mixing bowl, combine salmon, mayonnaise (not Miracle Whip), beaten eggs, pimientos, parsley, lemon juice, basil, vinegar, salt, mustard, and Mrs. Dash seasoning, (but NOT the Old Bay). Mix carefully with a spatula -- the mix will be runny at this point.
• Crush the oyster crackers by hand and add them to the mix which should make the blend stiff enough to make up the salmon cakes -- you do not want a "dry" mix.
• In a large skillet, heat the Crisco over high heat until a few drops of water in the oil crackles and pops. If you cut down on the amount of shortening, the sides of the salmon cakes will not brown up properly and you'll experience a temperature drop in the oil which can result in a greasy end product!
• Make up the salmon cakes so that they look like "fat" burgers, (gently make them up, taking care to not "squeeze" them together -- they will flatten out on the tops and bottoms by themselves as they fry), laying them on a large plate, (I get 7 thick ones, about 3" across), and then sprinkle on the Old Bay seasoning.
• When the cooking oil is hot enough, (they should start frying immediately -- if not, the oil is too cold!), lay in the salmon cakes. Don't crowd them or you'll drive down the oil temperature -- I always make two batches with 3-4 patties in each.
• When one side has reached a deep golden brown, (about 4 minutes), carefully turn the cakes and allow the second side to brown. As soon as they are browned equally on both sides, remove them to a plate with a couple of paper towels on it to soak up excess oil. Do not overcook them -- when they're brown, they come out! Serve while still hot.
• NOTE: Do not mash these salmon cakes with a spatula as they fry because they will be very dry-tasting if you do.

STOVE TOP SALMON PATTIES (FISH CAKES)

Steps:

• Mix stuffing mix, water, mayo, salmon, cheese and onions.
• Heat large nonstick skillet sprayed with cooking spray on medium heat. Shape 1/3 cupfuls of the stuffing mixture into patties; add to skillet in batches.
• cook 3 minutes on each side or until golden brown on both sides, turning over carefully.

CHEF JOHN'S FRESH SALMON CAKES

Steps:

• Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
• Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
• Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
• Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.

SLAMMIN' SOUTHWESTERN SALMON PATTIES OR SALMON CAKES

Steps:

• Mix all ingredients together in bowl. Cover with plastic wrap and let sit, refrigerated for at least half-hour to allow flavors to blend.
• Heat non-stick skillet on med-hi, spray with olive oil spray.
• Form patties and cook in skillet for about 5 mins each side or until outside is crispy.
• The cheese helps the patties stay together and keeps everything moist. Yum!