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Easy Salmon Cakes is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Easy Salmon Cakes is something that I have loved my whole life. They are nice and they look wonderful.

Allrecipes Trusted Brands Back to Recipe. Serve these easy salmon cakes with a mix of mayo and ketchup for dipping—or serve on slider buns or over salad greens. Get the recipe for Simple Salmon Cakes.

To begin with this recipe, we have to first prepare a few ingredients. You can have easy salmon cakes using 18 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Easy Salmon Cakes:

1. Get For the Salmon Cakes
2. Take 1 lb Salmon Filets
3. Take 1 tbsp olive oil
4. Make ready 1/2 cup mayonnaise
5. Get 1 tbsp dijon mustard
6. Prepare 1 tsp worcestershire sauce
7. Get 1 large egg lightly beaten
8. Prepare 1/8 tsp black pepper
9. Prepare 2 tbsp dried parsley
10. Take 1/2 tsp smoked paprika
11. Prepare 1/4 cup saltine crackers or pork rinds
12. Take 1 tbsp olive oil
13. Make ready For the Lemon Dill Sauce
14. Take 1 cup mayonnaise
15. Make ready Juice and zest of 1 lemon
16. Take 1 tbsp mustard
17. Prepare 1/2 tsp black pepper
18. Take 1/4 cup fresh chopped dill or 2 tbsp dried dill weed

A mixture of these five spices: cinnamon, clove, fennel, star anise and Szechuan peppercorns. (There are regional recipes in China that include more spices, including white pepper, nutmeg and orange peel.) It adds a distinct warm flavor to these healthy salmon cakes. Combine mayonnaise, chili sauce and relish in a small dish. They make a quick, easy meatless entree. I serve them for dinner with a dollop of homemade tartar sauce, keeping the sides very simple.

Instructions to make Easy Salmon Cakes:

1. Pre heat oven to 425 degrees
2. Line a baking sheet with foil and place the salmon on the baking sheet. Drizzle with olive oil and roast for 15 minutes or until fish flakes easily with a fork. Cool to room temperature.
3. When the fish is cool enough to handle, flake the salmon into bite sized pieces using a fork and transfer to a large bowl. If any juices begin to collect in the bottom of the bowl, drain the fish before moving forward with the remainder of the recipe.
4. In a small bowl, stir together the mayonnaise, dijon, worcestershire sauce, egg, pepper, parsley and smoked paprika.
5. Add the mayonnaise mixture to the salmon and, carefully, fold together being careful not to break up the fish too much. Gently fold in the pork rinds or saltine crackers. (I used pork rinds for this recipe.)
6. Form the salmon mixture into 6 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes. (Salmon cakes can be frozen at this point. Wrap each cake tightly in plastic wrap and then foil. Unwrap and cook from frozen by following the instructions below.)
7. While the salmon cakes chill, make the sauce by combining the mayonnaise, lemon juice, lemon zest, mustard, pepper and dill in a small bowl. Cover and refrigerate until ready to serve.
8. Heat the olive oil in a large skillet over medium-high heat.
9. Add the salmon cakes and cook over medium heat until golden, approximately 3-4 minutes. (Longer if frozen) Turn the salmon cakes over with a spatula. Cook until golden brown, crispy and cooked through, approximately 3 minutes.
10. Transfer to a serving platter and serve immediately with lemon dill sauce and lemon wedges, if desired.

I like to serve them with caprese salad, with microwave cauliflower drizzled with olive oil and lemon juice, or with broiled tomatoes. They are also good with a side of microwave asparagus.. I combine seven easy ingredients for this salmon patty recipe. When I was a girl growing up on the farm, my mom often fixed these when we were late in the field. These salmon cakes are also tasty with chopped green peppers added to the mixture. —Bonnie Evans, Cameron, North Carolina.

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