Driving home the other night, I wasn't feeling what was on the menu for the evening and I wanted to switch it up! So I made a quick pit stop at my local grocery joint and picked up a gorgeous salmon fillet and green onions for these beauties! This was my first time making salmon cakes or even eating them, and let me tell you... we were happy Tuttle's! Salmon is so delicious anyway, so it's hard to imagine it getting any better, but this is they way to do it. Definitely make these next time you are having friends or family over for dinner, or if you're looking for a promotion, make them for your boss 🙂
Salmon Cakes
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1 lb - Salmon Fillet (baked to perfection)
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4 - Scallions (green onions) diced
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1 tbsp - Dijon Mustard
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Juice of 1/2 Lemon
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1 - Large Egg
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Salt and Pepper to taste
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1 tbsp - Fresh Parsley (minced)
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2 tbsp - Coconut Oil (for pan frying)
Preheat your oven to 400°, rub olive oil over the salmon and sprinkle with lemon pepper seasoning. If you don't like lemon pepper, you can just use salt and pepper. Add this to the oven and bake for 15-20 minutes. The Cook time all depends on how thick the salmon filet is. You will know the salmon is done, once it flakes when you put a fork in it.
Now that the salmon is baked to perfection, flake it into a large mixing bowl and let it cool slightly while you chop the scallions. Once the onion is chopped, add this to the bowl with your salmon along with a tablespoon of dijon mustard, the juice of half a lemon, minced parsley, salt and pepper. Mix Ingredients until everything is evenly distributed, then add a large egg. Mix well, then form the mixture into same sixe patties. This part is up to you, I made smaller patties, because I like to have more crispy outside pieces to eat, but you can make these larger if you like. You can even make them big enough to put on a bun with a yummy homemade tarter sauce and slaw.
In a large non stick skillet, heat your oil to a medium high heat before adding the salmon patties. You want the patties to sizzle when you add them to the oil, not sit and absorb the oil while it heats up. Fry the cakes for about two to three minutes per side, or until they are golden brown. I made mine a little crispier, because that's how I personally like them, if you don't want them too crispy, make them a lighter golden brown. You just want to make sure to fully cook the egg that is binding the cakes. This is for your safety, and once the egg is fully cooked the cakes will stay together better.
Once your Salmon Cakes are fried to a golden brown little piece of heaven, remove them from the oil and place them on a paper bag or paper towel, as to absorb some of the cooking oil before serving. Now, ENJOY! Serve with any side you like best. We had ours this time with a side of white rice and cucumber salad, and drizzled a honey mustard sauce that I made over the cakes then sprinkled with the remaining green onion. This meal was one of my faves, and it was healthy to boot! Thank you all for cooking with me! I know you will all really enjoy these mouthwatering Salmon Cakes. Dig in!
Ashley Tuttle
