Wilma'S Salmon Cakes
Wilma's Salmon Cakes are crispy, flavorful patties packed with tender pink salmon, fresh herbs, and a hint of onion and green pepper. Perfect for a quick lunch or dinner, they suit those who enjoy savory seafood bites with a homemade touch and crispy exterior.
Ingredients
Instructions
- Mix the canned pink salmon, chopped onion, chopped green pepper (if desired), chopped basil, thyme, beaten egg, salt, pepper, flour, and cracker crumbs (if desired) in a bowl.
- Form the mixture into patties and roll each in crushed crackers or cracker crumbs.
- Fry the patties in a small amount of Crisco until golden brown on both sides.
- Serve hot.
Tips & Substitutions
For a lighter version, substitute half the flour with breadcrumbs or oats. You can also add diced celery for extra crunch and flavor. If you don't have fresh basil, dried basil works well. Remember to squeeze excess liquid from the salmon before mixing to prevent soggy patties. For a different twist, consider adding a tablespoon of Dijon mustard to the mixture.
Serving Suggestions
Serve these salmon cakes hot with a squeeze of lemon and a dollop of tartar sauce for added flavor. They pair beautifully with a fresh salad or steamed vegetables. For a complete meal, consider serving alongside Classic Lobster Seafood Salad(4 Servings) or a light pasta dish. A side of coleslaw can also complement the textures nicely.
Storage & Reheating
Store leftover salmon cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can pan-fry them again for a few minutes on each side to restore their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Wilma'S Salmon Cakes contains roughly 455 calories, with 10g protein, 82g carbohydrates, and 11g fat. It is an excellent source of vitamin C (26% of the Daily Value), iron (25% of the Daily Value), and calcium (21% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 732mg per serving (32% 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 salmon?
Yes, you can use cooked fresh salmon instead of canned salmon. Make sure to flake it finely and adjust the moisture content by possibly reducing the egg or adding a bit more flour to bind the mixture.
How do I ensure my salmon cakes stay together while cooking?
To keep the salmon cakes from falling apart, make sure to thoroughly mix the ingredients and let the mixture rest for about 15 minutes before forming patties. This allows the flour to absorb moisture and helps bind the ingredients together better.
What can I serve with salmon cakes?
Salmon cakes pair wonderfully with a variety of sides. Consider serving them with a light salad, roasted vegetables, or even over a bed of rice. A dipping sauce like tartar or a homemade aioli can enhance the flavors, making for a delightful meal.
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).