You can make these salmon cakes in an entree size or make little ones for appetizers and party food.
Serve these salmon cakes with my dill sauce recipe. It's on the Sauces page under Veggie Dip & Dill Sauce.
Recipe By : Sitara
Serving Size : 20 good sized cakes Preparation Time :1:00
Categories : Lunch Entrees Fish Appetizers
Amount Measure Ingredient -- Preparation Method
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1 64oz. can good salmon
1 can cream of celery soup
5 large eggs -- beaten
1 medium onion - grated
1/2 cup green onions - chopped
1 teaspoon Worcestershire
1/2 teaspoon Tabasco
1 teaspoon dry mustard
1/2 cup fresh parsley - chopped
8 oz. smoked salmon - chopped
panko bread crumbs or plain bread crumbs
2. In a large mixing bowl crumble the smoked salmon, add the picked over canned salmon, onion, green onion and parsley. Mix gently till everything is well mixed.
3. Whisk together eggs, Worcestershire, Tabasco, cream of celery soup and dry mustard. Gently mix into the salmon. If the mix seems too wet, add a cup of bread crumbs and gently mix till well incorporated. Try to leave as much small chunks of salmon as possible, you want the cakes to have plenty of texture.
4. Put the salmon mix in the refrigerator to set up while you get your egg wash and breadcrumb station together. ( you can prepare the salmon mix the day before and save some time)
5. Pre heat a large skillet over medium high heat sprayed with a little pan spray. Add a couple of tablespoons of olive oil til hot but not smoking.
Form salmon cakes and dip in egg wash and then in bread crumbs and brown in hot skillet till golden on each side. Put cakes on a half sheet pan and finish in a 350 degree oven for 10 minutes. Your salmon cakes should come out nice and crispy on the outside and tender on the inside.