Baked Salmon Cakes

Being a foodie, I’m always looking for something new to cook up. I get my ideas from anywhere, TV, movies, a menu item, conversations with friends and relatives. Sometimes, it’s an existing recipe on the blog that I want to repurpose, redo, or, just take it one step further. In this particular case, I’m taking and existing recipe, and adding another step. My sautéed salmon spread is quite delicious. So, Here is baked salmon cakes, they’re really very good

I had made some salmon spread, and was having a snack one day, and, it occurred to me that salmon cakes made from this would be delicious. And, that got me thinking. Starting with sautéed onions and garlic, it’s a mirepoix, then add the salmon, let it cook a bit. It creates a savory base for the cakes. Browning the onions and garlic, the colors and flavors they produce, is a chemical reaction. It’s called the Maillard reaction, and it’s essential to everything we cook.

For this recipe, and, my salmon spread recipe, I use canned salmon. But, that is because I had some, and I believe in using what I have on hand. However, there is no reason why you can’t bake some fresh salmon, and use that. It may taste better, just be aware of the salt. Canned goods have added salt, whereas fresh comes without, so you may need to add some. Drain any liquid from the can, also check the meat, some have some skin and bones, remove before cooking. But now the two recipes will take different paths, because a spread and a cake are different. Allow the sautéed salmon mixture to completely cool before mixing the rest of the ingredients.

First I add the egg, it’ll act as a binding agent, a glue so to speak. This will help the salmon cake maintain it’s shape while being cooked. Also, the Dijon mustard, because it adds some sharpness. A small jalapeno. The trick to adding jalapeno to food is to remove the seeds and webbing, that’s where the capsaicin is. That way, you just get some warmth, not blasting heat. Plus, chopped very fine so the warmth spreads throughout the cake. A mouthful of jalapeno is not nice.

A tomato, my preferred prep is to slice in two, remove the seeds, then chop really fine. This gives the tomato taste without the seeds and the liquid, which, we don’t want here. Capers, they add a bitter saltiness, but only a tablespoon of them and chop them up, you’ll taste the notes, but won’t be overpowering. Just like the jalapeno. Finally the cilantro, use fresh chopped really fine.

These are first, because now I will have all the wet ingredients together, to that, I will add all the dry ingredients. But why? well, it’s easier to mix all the wet with all the dry rather than adding this and that. The ingredients are more evenly distributed with less work. So, mix all the rest of the ingredients in a separate bowl then fold them into the salmon mixture.

Breadcrumbs serve multiple roles when added to a recipe. It’s a filler to bulk up what you already have. It’s also an absorbent, in as much as it absorbs the liquid produced during the cooking process, therefore, helps to keep all the flavors in the cake. And, there are a few different types; panko (with or without seasoning), regular (with or without seasoning). Panko just uses the white part of the loaf and regular uses the crust too. The seasonings usually are Italian style, so bring some flavor. I used seasoned panko, but you can choose your own if you like. Or, use the one you have in the closet. Now to the spices. Smoked paprika adds that smokiness that is so appealing. And round off the list with coarse ground pepper. Now, mix the wet and the dry in a bowl and move on to the next step.

Baked over fried. Well, baked is healthier, however fried does give a crispy outside. Obviously from the post, I baked them, however, I can’t think of a reason why you couldn’t skillet fry these cakes. Divide the salmon cake mixture and divide into four. Compress into a ball, then flatten into a round cake about an inch thick. Lay these on a foil lined baking tray that has a light coating of oil. Here as usual, there are options. I wrote a post on liner paper, and you could use parchment paper instead. Bake at 400 for 20 mins, and give them 5 mins under the broiler for a bit of a crust.

And, that’s it, baked salmon cakes. Serve as you like, I did mine with a simple salad, but the options are endless. Thank you for reading, and, enjoy the meal.