Salmon Cakes with Bacon

by cookingwithauntjuju.com

I get emails alerting me to different recipes especially from the Food Network.  This one comes from  Melissa d’Arabian and received 5 stars and 503 reviews. When I saw those numbers I knew I had to try this even though I have a favorite already on my blog. This recipe was different with bacon (yes bacon) and a baked russet potato for the filler.

Trust me these salmon cakes are the best!

Salmon Cakes with Bacon

  • 2 strips bacon, cooked until crisp, crumbled, 1 tbsp. bacon fat reserved
  • 1/4 cup onion, minced
  • 1 egg, lightly beaten
  • 1/2 cup mayonnaise (light)
  • 2 tsp. Dijon mustard
  • 1/2 tsp. sugar
  • 1/2 lemon, zested
  • 1 (14 oz.) can wild salmon (I used two 6 oz. cans – See Note 1)
  • 1 medium baked or boiled russet potato, peeled and slightly mashed
  • 1/4 cup bread crumbs (I used Panko bread crumbs)
  • 2 tbsp. Parmesan, grated
  • finely ground black pepper (you don’t want big pieces)
  • vegetable oil

Heat 1 tbsp. of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until tender; cool.

Combine the crumbled bacon, onion, egg, mayonnaise, mustard, sugar and lemon zest in a bowl. Add the salmon and potato mixing gently. Form the mixture into 12 small patties (I made 11 as I did have about 2 oz. less salmon).

In a shallow dish combine the bread crumbs. Parmesan and pepper to taste (I doubled this as I used Panko and my Parmesan I ground in my food processor). Make balls (my mixture was sticky) and coat the patties in the bread crumb topping, then flatten. Heat just enough oil in a large saute pan and cook the salmon cakes in batches until golden, about 3-4 minutes per side.

Serve with remoulade (my addition):

You can use any sauce you like; a dill or yogurt sauce would be delicious too!

  • 1/2 cup Hellmann’s light mayonnaise
  • 3 tbsp sour cream low fat
  • 2 garlic cloves, minced
  • 2 tsp. sweet pickle relish (not dill)
  • 1 tsp. freshly squeezed lemon juice
  • 1 tsp. prepared horseradish sauce
  • 3/4 tsp. Creole seasoning

Combine all ingredients and refrigerate until ready to serve.

Note 1: I have been buying  Vital Choice wild salmon in a can – it is pure salmon without the skin and bones and no added salt. Another blogger introduced me to this product. It is a pleasure to use this (outside of poaching some fresh salmon). The other stuff (to me) was always kind of “yucky” having to scrape off the dark stuff, skin and any thing else that looked “yucky”. You know what I am talking about if you have bought this 14 oz. can at the store. Vital Choice is worth the extra money and making salmon cakes is now pleasurable.

Recipe by cookingwithauntjuju.com 

Served these salmon cakes with Sichuan broccoli and yellow gold potatoes coated in  olive oil and dried Lipton Onion Soup Mix.

14 thoughts on “Salmon Cakes with Bacon”

  1. I just got some frozen salmon delivered! Gonna have to make this for me and travis tonight

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  2. i like to make fish cakes with panko and mayo too! makes them so tender and delicious. I use a mix of tinned red salmon and a wee bit of smoked salmon. Delish!

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  6. You’ve brought back childhood memories of Friday night salmon patties. It’s been years since I’ve had them. I like every think about the recipe. We don’t see canned salmon here (I don’t know why) but I’ll try using steamed fresh salmon in the recipe.

    Reply

    • Thanks Ron – I was never that lucky to have these when I was younger. Mom loved shrimp and we had that often 🙂 I order my canned salmon from the west coast. I love it as there are no bones, skin and other yucky stuff in the cans. I’m sure fresh salmon would be delicious – just adjust the ingredients.

      Reply

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