Funco's Salmon Fish Cakes

Funco's Salmon Fish Cakes

19
FUNCO 6

"I fish in Alaska every year and always bring back several hundred pounds of salmon filets. I will start sharing my favorite salmon recipes with you. I've been collecting recipes from Alaskans for years. Salmon Fish Cakes is a family favorite."

Ingredients 2 h {{adjustedServings}} servings 300 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two in a large mixing bowl. Mash until no lumps remain, then refrigerate until cold.
  2. While the potatoes are cooking, place the salmon fillets into a wide, shallow pan, and cover with lightly salted water. Bring to a simmer over medium-high heat. Once simmering, reduce heat to low, and cook until the salmon flakes easily with a fork and is opaque in the center, about 10 minutes. Drain the salmon, and refrigerate until cold.
  3. Stir the bread crumbs, red pepper flakes, and garlic powder together in a bowl; set aside. Stir the eggs, onion, celery, green onion, bell pepper, parsley, and garlic into the mashed potatoes. Shred the chilled salmon with your fingers and place into the bowl with the mashed potatoes. Season to taste with salt and pepper, and gently stir the mixture until just blended. Divide into 1/4 cup portions, and shape into 1/2 inch thick patties. Carefully press the fish cakes into the seasoned bread crumbs, and place onto a plate - do not stack.
  4. Heat the butter and oil in a large skillet over medium heat. Cook the fish cakes in batches until the bread crumbs are golden brown on both sides, and the fish cakes are hot in the center, 3 to 4 minutes per side.
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Reviews 19

  1. 22 Ratings

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meebe
7/5/2009

Delicious! I had left over garlic mashed potatoes and left over cooked salmon so only had to make the bread crumb mixture. We had them poolside with a light fruit salad and ice tea......will do this again.

jgirl
8/5/2009

This was AMAZING! my husband said it was better then anything he would get in a restaurant! i didn't have any bell pepper or celery on hand so i did without it, and i added fresh cilantro.... and i used Italian seasoned bread crumbs.... i will make this again and again!

mccaugheyd
3/10/2011

I love this recipe...I do it almost the same except sometimes I use mayo instead of egg. I think it is more flavorful and easier. If usually pan-fry the salmon or bake it because I think it has more flavor. To add season I use parsley, roasted garlic, and when I want an asian kick, I use minced ginger, soy sauce and cilantro and panko instead of regular bread crumbs. A must try and never skimp by using canned salmon. Salmon is so easy to find now and if you shop around you can usually find it for a very reasonable price.