This recipe for salmon patties uses canned red salmon for a tasty finish. You could substitute pink salmon but the red variety does have a richer flavor. The onion powder, salt and black pepper bring out the delicious salmon flavor and the egg binds the patties together. This is one of our most easy fish recipes and it is ideal for cooking beginners who want to experiment with basic fish recipes and master those before moving on to the more tricky ones.
This recipe does not feature any strong-flavored ingredients, like some recipes for Asian salmon patties, but the simplicity of the dish means you can choose any side dish for this because almost anything will go well with it. This salmon patties recipe is nice served with boiled or mashed potatoes, and also with corn on the cob, garden peas or broccoli on the side.
These fishcakes only take a couple of minutes to fry to perfection. You can either serve them with a dill sauce or with some tartar sauce or homemade garlic mayonnaise. If you want to serve a dill sauce with this salmon patties recipe, you could combine half a cup of mayonnaise with a cup of sour cream, a teaspoon of dried dill, a couple of teaspoons of lemon juice and a tablespoon of sweet pickle relish. Chill this sauce for an hour and serve it alongside the hot salmon patties.
- 2 lbs canned red salmon
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¼ cup vegetable oil
- ½ teaspoon freshly ground black pepper
- ½ teaspoon baking powder
- 2 eggs
- 1 teaspoon onion powder
- Very thin slices of red bell pepper, to garnish (optional)
- Dill weed, to garnish (optional)
- Drain and flake the salmon with a fork.
- Beat the eggs lightly.
- Mix the salmon with the flour, salt, pepper, baking powder, eggs, and onion powder.
- When the ingredients are well combined, shape 12 patties of equal size.
- Heat the vegetable oil in a skillet until it is very hot but not quite smoking.
- Cook the salmon patties for a couple of minutes per side or until they are golden and hot through.
- You will need to cook them in batches. Drain them on paper towels and serve hot, garnished with the red bell pepper strips and dill weed.
It is up to you what you serve with this red salmon fishcakes recipe but, as you can see from the picture, hot corn on the cob with a pat of butter melting over the top is a mouthwatering side dish. A salad would also be good or if you have some green beans or broccoli to use up, they would do nicely too. The red bell pepper strips and dill weed in the photo are just a suggested serving idea. You can make a dip for these salmon patties or use your favorite bottled sauce for them. The mild flavors in this recipe mean you can serve pretty much any side dish or sauce and the meal will be a success.
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