Savory Dilly Salmon Cakes
These Savory Dilly Salmon Cakes are a delicious and convenient twist on classic seafood cakes. Made with tender canned pink salmon, vibrant green peppers, and a hint of dill relish, they are reminiscent of deviled crab but come together in a fraction of the time. Perfectly pan-fried to golden perfection, these patties offer a delightful crunch on the outside while remaining moist and flavorful on the inside. High in protein and packed with tasty ingredients, they make for a superb appetizer or a satisfying meal on busy weeknights.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Canned pink salmon
1 (Drained and flaked, about 15 ounces)
Chopped green pepper
1/3 cup (Fresh)
Chopped onion
1/3 cup (Fresh)
Dill relish
2 tablespoons (Prepared)
Garlic Italian breadcrumbs
1/2 cup (Store-bought)
Egg
1 (Slightly beaten)
Black pepper
To taste (Freshly ground)
Olive oil
As needed (For frying)
Instructions
1
Begin by draining the canned salmon thoroughly. Remove any large bones or skin, if desired. Place the drained salmon in a medium-sized mixing bowl.
2
Add the chopped green pepper, chopped onion, dill relish, garlic Italian breadcrumbs, and the slightly beaten egg to the bowl.
3
Season the mixture with black pepper to taste.
4
Using a fork or your hands, mix all the ingredients together until well combined.
5
Form the mixture into patties, about 2-3 inches in diameter.
6
In a large frying pan, heat a generous drizzle of olive oil over low to medium heat. Ensure the oil is evenly coated across the bottom of the pan.
7
Once the oil is hot, carefully place the salmon patties in the pan, making sure not to overcrowd them. Fry for about 3-4 minutes on each side or until they are golden brown and cooked through.
8
Transfer the cooked patties to a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce or a squeeze of lemon.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Dilly Salmon Cakes?
Savory Dilly Salmon Cakes are a convenient and delicious twist on classic seafood cakes, featuring canned pink salmon, green peppers, and dill relish.
What kind of salmon is best for this recipe?
The recipe calls for one 15-ounce can of pink salmon, drained and flaked.
How do I prepare the canned salmon before mixing?
Thoroughly drain the canned salmon and remove any large bones or skin if desired.
What gives these salmon cakes their 'dilly' flavor?
The unique flavor comes from adding two tablespoons of prepared dill relish.
What vegetables are included in the mixture?
The recipe includes 1/3 cup of chopped fresh green pepper and 1/3 cup of chopped fresh onion.
What kind of breadcrumbs should I use?
The recipe specifically recommends 1/2 cup of garlic Italian breadcrumbs for extra flavor.
What is used as a binder for the patties?
A slightly beaten egg and garlic Italian breadcrumbs act as the binding agents to hold the patties together.
How are the salmon cakes seasoned?
They are seasoned simply with black pepper to taste, as the breadcrumbs and relish provide additional salt and spice.
How should I mix the ingredients?
Place all ingredients in a bowl and use a fork or your hands to mix until well combined.
What size should the salmon patties be?
The mixture should be formed into patties approximately 2 to 3 inches in diameter.
What type of oil is recommended for frying?
Olive oil is used to fry the patties to achieve a golden-brown exterior.
At what heat should I cook the salmon cakes?
The patties should be fried over low to medium heat.
How long does it take to cook the patties?
Fry the patties for about 3 to 4 minutes on each side.
How do I know when the salmon cakes are done?
They are ready when they are golden brown on both sides and cooked through.
Should I drain the cakes after frying?
Yes, transfer the cooked patties to a paper towel-lined plate to remove any excess oil.
What can I serve with these salmon cakes?
They are excellent served warm with a squeeze of lemon or your favorite dipping sauce.
Are these salmon cakes high in protein?
Yes, these patties are noted for being high in protein, making them a satisfying meal.
How many ingredients are in this recipe?
The recipe consists of 8 main ingredients.
Is this a quick recipe to make?
Yes, it is designed as a quick meal or appetizer that comes together in a fraction of the time compared to deviled crab.
What is the texture of these salmon cakes?
They offer a delightful crunch on the outside while remaining moist and flavorful on the inside.
Can I use sweet relish instead of dill?
While the recipe specifies dill relish for its unique profile, sweet relish could be used for a different flavor.
Do I need to cook the peppers and onions before adding them?
No, the chopped green peppers and onions are added fresh to the salmon mixture.
What size mixing bowl is needed?
A medium-sized mixing bowl is sufficient for combining all the ingredients.
How much green pepper is needed?
You will need 1/3 cup of chopped fresh green pepper.
How much onion is required?
You will need 1/3 cup of chopped fresh onion.
What if the patties are falling apart?
Ensure the salmon was drained well and that you have enough breadcrumbs and egg to bind the mixture.
Can I use this recipe as an appetizer?
Yes, these patties make a superb appetizer or a main course for a busy weeknight.
Does the oil need to cover the bottom of the pan?
Yes, ensure a generous drizzle of olive oil is evenly coated across the bottom of the pan.
Should the oil be hot before adding the patties?
Yes, wait until the oil is hot before carefully placing the patties in the frying pan.
Is there a risk of overcrowding the pan?
Yes, the instructions advise not to overcrowd the pan so the patties cook and brown evenly.