I’m hoping that you’ve been recording Melissa d’Arabian on her new Food Network show, $10 Dinners. Melissa has just really gotten into the whole TV stuff, with her easy conversation and helpful hints. She makes one dinner for four people for under $10. She relies on us being able to buy most meat on sale. Or produce in season when it’s at its cheapest (like asparagus). But reasonably-priced dinners, nevertheless.
This last weekend she did a dinner of salmon cakes, a creamy orzo risotto, and the asparagus with a lemon vinaigrette. Now, it’s been years since I’ve cooked with canned salmon, but I just happened to have some in my pantry that I’d purchased recently at Costco. They have a stack of 6-ounce cans (6 of them, I think it was). This recipe requires you to use two of them. These cans are wild salmon to boot, which makes me a happy camper, with my Omega-3’s.
Recipe Tip:
The bacon is the secret to this recipe – it gives max flavor with minimal effort.
The SECRET to this recipe is the bacon. Oh yes, bacon, bacon, bacon, as the commercial goes. What a difference a bit of bacon goes. I’d never have thought to use it with canned salmon. So that’s why Melissa’s on TV and I’m not!
These salmon cakes aren’t exactly quick – considering that you start with already-cooked salmon. But, it probably doesn’t take more than about 15-20 minutes to get the salmon cakes ready to cook. I made the orzo (also from the show) at the same time, and learned that I needed to have everything all ready to go because once you’re cooking, I felt like a one-armed paper hangar. Also trying to slice a big red tomato and make a caprese salad at the same time.
First you need to cook the onion and bake the potato. I cooked a potato in the microwave oven for about 3 minutes, drained it, then mashed it. Then you start adding the other things. The cooked bacon, the cooked and cooled onion, the egg, mayo, lemon zest, Dijon, and a dusting of sugar (I used Splenda). Then you add the crumbled salmon. It’s a very wet mixture at that point. Meanwhile, you
mix up some bread crumbs (I used panko) and grated fresh Parmesan. I probably used more than 2 tablespoons. Very carefully you make small mounds of the salmon mixture into patties and coat them with the panko mixture. They’re quite fragile, so you must be gentle with them. Actually I used less potato than the recipe called for, so that’s likely part of the reason.
I think you can use less vegetable oil to fry these little puppies (the recipe indicated 1/2 cup, or at least 1/4 cup), adding more when you do the 2nd batch. Supposedly the concoction makes 12 small patties. I thought mine were small, and I got 8 out of them. But no matter, two patties was plenty for us as a serving.
The result? Just delicious. I liked them, and so did my DH. I topped them with a cucumber raita (yogurt and chopped cucumber) and we gobbled them right up. And now we have enough for a second dinner. Yes, I’ll be making these again. Maybe not for guests, but certainly for a weeknight dinner!
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Salmon Cakes (with Bacon)
Recipe: Melissa d’Arabian, Food Network, 8/09
Servings: 4
NOTES: It’s the BACON that makes this dish, so don’t eliminate it. The potato helps to bind the cakes together, but they’re very fragile as you mix and mold them. They’re still very fragile until after you’ve turned them over to brown the 2nd side.
2 pieces thick-sliced bacon — chopped, cooked until crispy
1/4 cup onion — chopped
1 whole egg
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon lemon zest — (I used lime zest)
14 ounces canned salmon — drained, crumbled (check for large bones)
1 small potato — baked, peeled, fluffed with a fork
CRUMB CRUST:
1/4 cup panko — or bread crumbs
2 tablespoons Parmesan cheese — grated (or more)
1/4 teaspoon freshly ground black pepper
1/4 cup vegetable oil, for frying the patties (up to 1/2 cup)
1. Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.
2. Mix the crumbled cooked bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties.
3. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve. Serving Ideas: Serve with a yogurt and cucumber mixture, if available.
Per Serving: 447 Calories; 35g Fat (68.6% calories from fat); 26g Protein; 10g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol; 915mg Sodium.
A year ago: South Seas Salsa (a Caribbean-type salsa)
Two years ago: BLT Salad (one of our favorites – like the sandwich, but in a salad instead)





jancd
said on September 5th, 2009:
I grew up on salmon cakes and will certainly try this recipe. The potato addition sounds interesting as does the bacon. I always grate the onion and a little chopped celery as well. Thanks again for the quick lunch recipe.
I think my mother made salmon cakes once in awhile too. And I used to make a salmon LOAF with canned salmon. I’ll have to post that recipe one of these days . . . carolyn t
Melynda
said on October 25th, 2009:
Serving these today for Sunday Cafe, thanks. I seem to use a lot of recipes from your blog, thanks so much.
http://momssundaycafe.blogspot.com/2009/10/sunday-cafe-menu.html
Thanks – hope you enjoy them as much as we did. . . carolyn t