I had some leftover salmon steaks I wasn’t too keen on eating. So I searched for some leftover recipes and came across this Easy Salmon Cakes idea. It sounded appealing, and I like crab cakes, so I gave it a whirl. For the filling, you first saute some onions and celery. This step created the most amazing smell in my kitchen. I could spend hours sauting onions and celery just to recreate this smell.
Once that’s complete, you mix it with flaked salmon, breadcrumbs and some other ingredients. At this point, I should’ve known something was wrong. But I continued.
You pat the salmon mixture into patties. I attempted to do this. Note the attempt. What I should’ve realized earlier in the process was that the egg to bread crumb ratio was off. Too much bread, too little egg. The binder wasn’t enough to make these puppies stick. So my cakes, which should’ve felt more like hamburger patties, felt like stuffing balls. This made browning one side difficult, and flipping them onto a baking sheet for further cooking nearly impossible without the cakes falling apart.
Fortunately, I remedied the situation at the last minute with three cakes (one of which is pictured at the beginning of this post). The recipe was pretty good despite the binder issue. If I make these again, I’m going to add more egg and reduce the bread crumb amount, probably adding both ingredients slowly until I get the consistency I’m looking for. The taste was great and really set off by the Creamy Dill Sauce recommended.