Crunchy Salmon Cakes. Easy Crunchy Salmon Cakes have a panko breading with both fresh and smoked salmon for depth. When you combine fresh and smoked salmon together it. Crunchy Salmon Cakes recipe: **I ALWAYS remove the bones and skin**.
Serve with a tangy lemon aioli dill sauce - eyes-rolling-back-in-your.
These cakes will make a salmon volunteer for the honor to be in this dish.
Tender on the inside full of salmon flavor, yet crunchy on the exterior from an irresistible cornmeal breading.
You can cook Crunchy Salmon Cakes using 5 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Crunchy Salmon Cakes
- 🢂 7.5 oz of canned pink salmon, very very well drained and flaked.
- 🢂 2 of eggs.
- 🢂 2/3 cup of diced onion (you could use 1/2 cup, i like more in this).
- 🢂 of hefty sprinkle cracked black pepper.
- 🢂 of Sunflower or cooking oil for frying.
Place salmon in a mixing bowl; clean off skin and bones. Use your fingers or a fork to flake the salmon. Add egg and mix well; add flour and stir to combine. Add onion, bell pepper, and black pepper.
instructions Crunchy Salmon Cakes
- In med bowl mix eggs well, add diced onion and pepper, then mix in salmon..
- Heat oil in skillet to medium heat. Mix will make 4 cakes. Create a flat patty and add to skillet, then repeat with the rest of mix. Keeping patties thin will enable them to get very crispy and brown, which is what we want. 6-7 mins per side. Drain on paper. Serve with yum yum sauce or your fave sauce..
Purée mayonnaise with basil, set aside. These salmon cakes are influenced by an incredible crab cake recipe from Chef Ming Tsai, and they're held together by a spicy mayonnaise (that's also a dipping sauce!) and coated in crunchy panko. A refreshing light tasting cake made with fresh squeezed lemon juice and olive oil. The lemon glaze soaks into this poke and pour cake for delightful lemon flavor in every bite. Watch how to make Annabel Karmel's crunchy salmon fishcakes.
