Pioneer Woman Salmon Cakes Recipe
This Pioneer Woman Salmon Cakes Recipe is crispy, flavorful and very easy to make. It is inspired by the cooking style of Ree Drummond. These salmon cakes are perfect for lunch or dinner.
Ingredients
- 2 cups cooked or canned salmon flaked
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon mustard
- 1/4 cup chopped onion
- 2 tablespoons chopped parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons oil for frying
Instructions
Prepare the Salmon Mixture
- Take a large bowl and add flaked salmon. Remove any bones if using canned salmon. Add breadcrumbs, mayonnaise, egg, lemon juice, mustard, onion, parsley, salt and pepper. Mix everything well.
Shape the Cakes
- Take small portions of the mixture and shape into round patties. Press gently to keep them firm. Make sure all cakes are equal size for even cooking.
Heat the Pan
- Place a frying pan on medium heat. Add oil and let it warm up. Do not overheat the oil or cakes may burn quickly.
Cook the First Side
- Place salmon cakes in the pan carefully. Do not overcrowd the pan. Cook for 4 to 5 minutes until the bottom turns golden brown and crispy.
Flip and Cook Again
- Flip each cake gently using a spatula. Cook the other side for another 4 to 5 minutes. Both sides should be golden and cooked evenly.
Drain Excess Oil
- Remove cooked salmon cakes and place on paper towel. This helps remove extra oil and keeps them light and crispy.
Rest Before Serving
- Let the cakes rest for a few minutes. This helps them hold their shape better and improves texture.
Serve and Enjoy
- Serve warm with your favorite dip or sauce. Lemon wedges also add fresh flavor. Enjoy your homemade salmon cakes.
Notes
- Use fresh or canned salmon based on availability
- Chill mixture for 10 minutes if too soft
- Do not flip too early to avoid breaking
- Use medium heat for even cooking
- Add garlic for extra flavor
- Use panko crumbs for extra crispiness