Thursday, February 19, 2009



When I want to make something I know everyone will love,(as well as “WOW EM”), I turn to these light and fresh salmon cakes, made with poached salmon, and very similiar to Maryland Crab Cakes..You can serve these with your favorite homemade Remoulade sauce (there are some good recipes on for that), topped with your favorite pickled chow-chow or some sort of pickled veggie, OR with the “Hot Stuff” tartar sauce that I will post, (very yummy), or simply with a wedge of lemon…they’re THAT GOOD!
*First Poach the Salmon
4 cups water
1 cup dry white wine
4 springs celery leaves
6 springs fresh flat-leaf parsley
1 teasp. coarse salt
6 black peppercorns
1-1 1/2 lb. fresh salmon fillets

Prepare the poaching liquid:
Combine all ingredients except the salmon in a large saucepan. Bring to a boil and then reduce the heat to a simmer.
Add the salmon fillets and simmer until cooked through (the salmon should flake easily with a fork), 10 minutes.
Using a slotted spatula, remove the salmon from the poaching liquid and set it aside to cool. When it is cool enough to handle, remove the skin and bones and flake the salmon into a large bowl. Set aside
NOTE…If you wanted to, you could do the poaching the night before, or earlier in the day that you’re going to serve it.

Cake Ingredients:
1/4 cup dry bread crumbs
1 cup Panko (Japanese bread crumbs..should be in your grocery store..If not, then you could always use regular dry bread crumbs, but Panko causes the crispiness to be perfect..)
1 TBLSP. chopped fresh thyme or 1/2 teasp. of dried thyme
1 teasp. dried oregano
1/2 teasp. dry mustard
Pinch of cayenne pepper
Salt and freshly ground pepper to taste
1 cup prepared good mayonnise
1/2 cup finely diced onion
1/2 cup of 1/4 inch diced celery
1 TBLSP. drained tiny capers, chopped
1 TBLSP. fresh chopped flat leaf parsley
1 teasp. Worcestershire sauce
1 large egg, lightly beaten
2 TBLSP. of olive oil (more if needed)
Hot stuff Tartar Sauce (recipe follows)

Prepare the Cakes
Combine 1/4 cup bread crumbs with thyme, oregano, mustard, cayenne, salt, and pepper in a small bowl.
Mix well, and add to the salmon with the mayonnaise, onion, celery, capers, parsley, Worcestershire sauce, and egg.
Fold( don’t mix to death), the mixture together with a rubber spatula.
Place the 1 cup of Panko (or dry bread crumbs) in a shallow dish.
Form the salmon mixture into 10 patties, each 2 1/2 inches x 1 inch.
Dredge the patties in the crumbs(Panko).
Place them in a single layer on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes and up to 1 hour (longer is best)
Heat the olive oil in a nonstick skillet over medium heat.
Saute the cakes until golden brown, about 3 minutes per side. (Add more oil as necessary).
Drain the cakes on paper towels.
Serve immediately, topped with you choice of toppings…
Note: If you set your oven to 200 or so, you can keep the cakes warm while you fry the others…The most important thing about frying ANYTHING, is that your oil is the right temperature, before you add more to the pan…whether it is frying chicken or sauteeing salmon cakes.
Makes 10 salmon cakes, serves 5
Note: You could always do these for appetizers, and make them smaller
YET ANOTHER NOTE..(yawn)Any good cook will tell you that one can make any recipe their own by adding a few different ingredients..Sometimes I add a small amount of tiny diced yellow or red pepper, poblano peppers, chives…..let your imagination be your guide, as that is the fun of cooking…

Hot Stuff Tartar Sauce
(This is really not hot…just a bit spicier than regular Tartar Sauce..If you want more heat, then add more jalapeno or don’t seed it…..If you want less heat, leave the jalapeno out altogether..still delicious)
1 cup quality Mayonnaise
1 teasp. Dijon mustard
1 teasp. tomato paste (this is where the kind in the tube comes in handy)
1 teasp. finely grated lemon zest
1 Tblsp. fresh lemon juice
2 dashes Tabasco sauce, or to taste(of course I use much more..see my "Love affair with Mr. Tabsaco" post)
2 Tblsp.. very finely chopped sweet pickle
2 Tblsp. finely minced shallots
2 Tblsp. chopped fresh flat leaf parsley
1 teasp. finely minced and seeded fresh jalapeno pepper (fresh)
1 Tblsp. tiny capers, drained
Salt and freshly ground black pepper, to taste
Combine the mayonnaise, mustard, tomato paste, lemon zest, lemon juice. Tabasco sauce, and pickles in a bowl.
Stir in the shallots, parsley, jalapeno, capers, and salt and pepper.
Refrigerate, covered, for at least 1 hour for the flavors to blend, and for up to 2 days. Note:.Better flavor if you give it at least 4 hours in the refrigerator before serving.
Makes about 1 1/4 cups (good on really anything...)


Nicole said...

These look fabulous! I want to try them soon!

Anonymous said...

Scrumptious! I like that the salmon is poached first.

Nikki The Foodie said...

I have had salmon cakes in the past, but never home made! I need to try this one out. Thanks for sharing!