May 12, 2018
Fish cakes are common place in southern kitchens. If you are like our family, transplants in the north, fish cakes were a menu staple as well. Our grandparents and great-aunties & uncles continued to pass along the legacy—inspired cooking. Fishing is an enjoyable pastime and creating dishes to accommodate the buckets of fish that made it into the kitchen required thoughtfulness and ingenuity. These salmon cakes are drawn from that inspiration, coupled with finding ways to incorporate the tremendous health benefits of omega-3 fatty acid found in salmon.
48 —1oz. patties
24 —2oz. patties
16 —3 oz. patties
Note: This mixture has many uses. You can use for sandwiches, put over a bed of greens, put on crackers, just to name a few.
- 2 lbs. Salmon filet
- 2 T. Butter
- ¼ c. Maple syrup
- Salt and pepper (to taste)
- 1 Medium green pepper, small diced
- 1 Medium red pepper, small diced
- 1 Shallot, small diced
- 1 c. Mayonnaise
- 2 t. Salt
- 1 t. Onion powder
- ½ t. Pepper
Line a baking pan with foil.
Place Salmon on pan, season with salt and pepper
Cut butter into four slices and place down the middle of Salmon.
Drizzle maple syrup all over Salmon.
Bake for 15 minutes.
While salmon is baking prep remaining ingredients
After Salmon is cooled, put in a bowl and break apart with a fork
Add remaining ingredients, thoroughly combine. Feel free to taste your mixture, all of the ingredients are cooked.
Put mixture in refrigerator. This will allow ingredients to congeal before forming patties. This mixture can be made a day ahead of time.
Option 1 —Line baking sheet, place patties on baking sheet, bake for 30 minutes at 350 °
Option 2 —Pan fry patties in a skillet with butter or vegetable oil.
I use option 1 cooking method when I am serving large crowds or need to free up my burners for other dishes. Also, you will not have to monitor the patties in the oven, which frees you up to work on something else.