Salmon Cakes


I don’t have a lot of creative ideas when it comes to cooking salmon, I usually just bake them.  A while ago I saw Christine’s posting on Salmon Cakes and had made a mental note to try to make it one of these days.

So tonight is one of those days, I did not follow her recipe exactly and made several changes. I served them with cucumber salad as she had suggested and the vinegar in the salad really complimented the fish.   My in-house foodie had one word for it ” success” !

The fish cakes were really light, but I would go easy on the potato  next time and add a little more salmon.  The potato was a tad too overpowering.  There certainly is room for improvement.

So here is my recipe inspired by Christine’s:

1/2 pound of salmon filet

1 medium potato

1 stalk of green onion, chopped

1 egg beaten

1 tbsp of butter

salt and pepper to taste

Paniko ( Japanese breadcrumb)


  • remove skin and bones of fish, cut into chunks, process with a food processor to paste form
  • peel and cut potato, put in boiling water, cook until soft.
  • mash potato with egg, salt and pepper, butter until smooth, add in chopped green onion
  • set mashed potato aside, until it is cool to handle
  • mix potato with fish until well blended.  Add a little lemon juice if desired
  • put a small ball of fish mixture in a bowl of panko, roll ball around until it is well coated
  • put fish in heated oil, flatten slightly with the back of spatula, fry until crispy on both sides
  • serve immediately with tartar sauce. mayo or Worcestershire sauce. 

Cucumber Salad:

1 long English cucumber, washed, cut in slices

2 tsp soya sauce

1 tsp vinegar

2 cloves chopped garlic

salt and pepper

Mix the above together and serve


About mamaj

mom with two grown up girls, children pastor, avid knitter, coffee-lover, bear-collector. I love reading, hanging out with my girl friends and yes, I am owned by a golden lab, Jaden.

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