Salmon Cakes by MeltĀ® Buttery Spread

Salmon Cakes by Melt® Buttery Spread

10 Reviews 2 Pics
Recipe by  Melt Organic Buttery Spread

“Delicious salmon cakes seasoned with Old Bay are gently pan fried until golden brown.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 salmon patties

ADVERTISEMENT

Directions

  1. Combine 4 cups water, wine, 2 tbsp. Old Bay, and 1 tbsp. salt in a 10" skillet. Bring to a boil over high heat.
  2. Add salmon skin side down, turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes.
  3. Using a metal spatula, transfer salmon to a plate skin side up and let cool. (The salmon should still be rare in the middle.)
  4. Peel off and discard salmon skin. Break salmon into small pieces and places pieces in a large bowl.
  5. Add the remaining Old Bay and salt along with the bread crumbs, Melt®, scallions, onions, eggs, and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour.
  6. Spoon some of the salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. Unmold and press gently with your hand to form a 2"-wide patty; transfer patty to a parchment paper-lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight.
  7. Add oil to a 12" cast-iron skillet until it reaches a depth of 1/2". Heat over medium-high heat until oil registers 325 degrees on a deep-fry thermometer. Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes.
  8. Transfer cakes to a paper towel-lined plate and repeat with remaining patties.

Share It

Reviews (10)

Rate This Recipe
lizzy
12

lizzy

My husband's comment when tasting"these are nice you should make these again" really about sums up my opinion too. Easy to make although I used sage and onion stuffing mix instead of the bread crumbs. I will make these again, nice with a salad for a light summer meal.

Akesha
6

Akesha

I did not use the wine in the poaching process, but I did add Dijon Mustard to the mixture before frying. I also used a mixture of panko and bread crumbs, I forgot that panko browns faster. I would not suggest using Panko. Very good recipe!!!! I made home remoulade sauce mentioned in Salmon Croquttes video. YUM!!!

NAUTICOLE
4

NAUTICOLE

This is a very good basic recipe. I used some leftover baked salmon, mayonnaise instead of the buttery spread and panko instead of bread crumbs, but followed the rest of the recipe. My husband and I both thought it was very good and he ask that I make it again soon.

More Reviews

Similar Recipes

Italian Turkey Meatballs
(52)

Italian Turkey Meatballs

Melt In Your Mouth Brownies
(22)

Melt In Your Mouth Brownies

Funco's Salmon Fish Cakes
(18)

Funco's Salmon Fish Cakes

Thai-Style Grilled Pork Tenderloin
(12)

Thai-Style Grilled Pork Tenderloin

Gluten-Free Cinnamon Rolls
(14)

Gluten-Free Cinnamon Rolls

Hot Off the Grill Potatoes
(8)

Hot Off the Grill Potatoes

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 590 cal
  • 29%
  • Fat
  • 32.4 g
  • 50%
  • Carbs
  • 34.3 g
  • 11%
  • Protein
  • 33.6 g
  • 67%
  • Cholesterol
  • 156 mg
  • 52%
  • Sodium
  • 3593 mg
  • 144%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Thai-Style Grilled Pork Tenderloin

>

next recipe:

Gluten-Free Cinnamon Rolls