Salmon Fried Cakes
Salmon Fried Cakes are crispy, flavorful patties packed with tender salmon and fresh herbs, perfect for a quick appetizer or light meal. The combination of green onion, pepper, parsley, and dill adds vibrant flavor, making these golden cakes a hit with seafood lovers and those seeking a tasty, satisfying dish.
Ingredients
Instructions
- Drain the salmon and measure 2/3 cup of the liquid, adding evaporated milk or half and half to reach this amount.
- Combine Bisquick mix, pepper, egg, the prepared liquid, and lemon juice in a mixing bowl.
- Flake the salmon and stir into the mixture.
- Add minced green onion, green pepper, chopped parsley, minced celery, and dill weed; mix well.
- Heat about 1 inch of oil in a skillet to 365°F.
- Drop teaspoon-sized portions of the salmon mixture into the hot oil and fry for 2 to 3 minutes until golden brown.
- Drain the fried cakes on absorbent paper before serving.
Tips & Substitutions
For a lighter version, you can substitute Greek yogurt for the evaporated milk or half and half. If you want to add more flavor, consider incorporating Old Bay seasoning or a dash of hot sauce into the mixture. Ensure the oil is at the correct temperature before frying to achieve a perfect golden brown crust.
Serving Suggestions
Serve these salmon fried cakes with a squeeze of fresh lemon juice and a side of tartar sauce for dipping. They pair beautifully with a light salad or some roasted vegetables. For a more filling meal, consider serving alongside Kathryn'S Famous Tuna Casserole for a delightful seafood feast.
Storage & Reheating
Store any leftover salmon fried cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10 minutes, or until heated through, to maintain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Fried Cakes contains roughly 1654 calories, with 13g protein, 126g carbohydrates, and 125g fat. It is an excellent source of iron (47% of the Daily Value), calcium (32% of the Daily Value), and protein (27% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 499mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, you can use cooked fresh salmon instead of canned. Just ensure it's flaked and seasoned properly. You might need to adjust the liquid ingredients slightly to maintain the right consistency in the batter.
How do I know when the oil is hot enough for frying?
You can test the oil by dropping a small amount of batter into it. If it sizzles and rises to the surface immediately, the oil is ready. Alternatively, use a thermometer to ensure the oil reaches 365°F for best results.
Can I freeze the salmon fried cakes?
Yes, you can freeze the uncooked salmon mixture in portioned amounts. Just shape them into cakes, place them on a baking sheet to freeze individually, then transfer to a freezer bag. When ready to cook, thaw and fry as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).