Mom’s Classic Salmon Cakes with Coleslaw

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

When we were little, my Mom used to make the best meals on the little money we had.  My Dad had moved to Heaven and she was trying to raise two kids and work late at night to bring in the money.   We didn’t have much but we had a Mom that knew how to cook on a budget. We loved when she made Salmon cakes, which was often.  They were delicious and good for us.  I mean where else could you feed your family a full course meal for about $4?  I still make her recipe today and it brings back so many good memories.  I have included both our recipes…. Her recipe is classic and mine is a little more modern.  Both are so good.

Mom’s Classic Salmon Cakes with Coleslaw

1 (14.75-ounce) can Red or Pink salmon, drained

2 large eggs, beaten

2 tablespoons sliced finely diced sweet onion 

1 sleeve crushed Saltine Crackers

½ teaspoon salt

½ teaspoon pepper

¾ cup cooking oil

Heat the oil in a large skillet.  Combine the rest of the ingredients in a large mixing bowl.  Using your hands mix the ingredients together and shape into patties.  Place the patties in the hot oil and brown on each side.  Turn the heat down and continue cooking on low for about 20 minutes turning often. Let cook until the patties are crispy and brown. Serve with coleslaw or a garden salad.

 

 

 

 

 

 

 

 

 

 

 

 

My Updated Recipe For Salmon Cakes

 

2 fillets canned salmon, flaked

2 eggs, beaten

2 tablespoons green onions or sweet onion, diced

1 cup Panko bread crumbs, divided

1 Tablespoon oil

2 Tablespoons butter

½ teaspoon each salt and pepper 

Old Bay Seasoning to taste

Today when I make my Salmon Cakes, I buy a small fillet about 6 ounces and do a quick fry until it’s cooked through. I salt and pepper it and add some Old Bay Seasoning.

 

 

 

 

 

 

 

 

 

 

 

 

 

I remove it from the pan and break it up into small chunks and let it cool.

 

 

 

 

 

 

 

 

 

 

 

 

 

I use Panko breadcrumbs in the filling and also as a dredge for extra crispy.  

In a medium bowl, I combine the fried salmon, eggs, onion, and 1/2 cup of the Panko breadcrumbs.  The mixture is wet but will still hold together.  I form the mixture into patties. Then I dust them in the other half of the panko breadcrumbs.  

 

 

 

 

 

 

 

 

 

 

 

 

I set my heat to medium high and I add butter and oil to my skillet.  Once the butter has melted, I lay the patties in the hot oil to fry for about 5 minutes per side.   

 

 

 

 

 

 

 

 

 

 

 

 

Once they have browned nicely on each side until they are golden and crispy.

 

 

 

 

 

 

 

 

 

 

 

Remove from skillet and place on paper towel.  Serve with a side of coleslaw.  YUM.

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Crab Topped Baked Salmon

 

 

 

 

 

 

 

 

 

 

 

Want that perfect recipe to impress your friends and family?  Something so delicious yet quite easy to make and so elegant?  Try my tender baked salmon topped with a wonderful crab stuffing and they’ll think you worked all day in the kitchen.  This is fantastic! 

 Crab Topped Baked Salmon 

1/2 lb jumbo lump crab meat
1 large egg 

2 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1/2 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1/8 teaspoon salt

1 tablespoon chopped scallions
1/4 cups fine breadcrumbs
1 tablespoon chopped parsley

Preheat oven to 350 degrees.

Whisk the egg in a small bowl.  Add the mustard, mayonnaise, Worcestershire sauce, lemon juice and Old Bay seasoning.  Whisk thoroughly until the mixture is thoroughly combined. 

In another bowl, mix together the breadcrumbs and the mayonnaise mixture with a wooden spoon and then fold in the crab meat.  Add parsley, scallions and salt to taste.  If you like more of a kick, add more old Bay to taste. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Baked Salmon

 4 thick cut salmon fillets

1 tablespoon dill weed

Salt and pepper to taste

 

Lay out each salmon fillet on a clean dry surface and pat dry with paper towels. Next drizzle each fillet with a little olive oil and sprinkle with salt, pepper and dill.  

 

Place fillets on non-stick baking pan or line with parchment paper.  Top each fillet with crab mixture. You want to pack it down tightly so it will cling to the fillet.  

 

Bake at 400 degrees for about 12-15 minutes until topping is golden and the fish flakes easily with a fork.   Serve with sliced lemons as garnish and enjoy! 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Photography is copyrighted and the property of Welcome Home.