Made with canned or fresh salmon, these crispy, flavorful salmon cakes are a delicious way to work more fish into your diet at any meal. Use them as a base for salmon cake eggs benedict, add them to your favorite salad, or eat them on their own with the mustard cream sauce recipe below.Recipe from basilandbubbly.com
¾cupfrying oilcanola or vegetable is fine. Only necessary if pan-frying.
1Tablespoonmaple syrup or honey
In a large bowl, mix all the panko, eggs, dill, onion, and green onion together until well combined. Gently mix in the salmon, trying to maintain a few chunks of salmon where you can.
Form the mixture into 6 salmon patties and place on a plate or sheet pan. Refrigerate for 20 minutes, or up to two days. This helps the cakes stay together and prevents them from falling apart. You don't HAVE to let them rest if you are in a rush, but it does help a lot!
While the salmon patties are in the fridge, make the Dijon Sauce by combining all ingredients for it in a small bowl. Cover the bowl and place it in the fridge until you are ready to serve.
To Pan Fry
To cook the salmon croquettes: Heat ¾ of a cup of frying oil over medium high in a heavy bottomed skillet or frying pan. Add the cakes and let them cook for 3 minutes without moving them. Flip them, and cook for another 3-4 minutes.
To Cook in the Air Fryer
Spray the rack or basket of the air fryer with oil. Place the salmon cakes in a single layer, without the sides touching. Air Fry at 375°F for 10 minutes.
Serve warm or cold, with a dollop of Dijon sauce.
To use fresh salmon:
Bake a ¾ lb salmon filet in the oven at 350 degrees F for 20 minutes, or until cooked through. Let it cool, remove the skin, flake the meat, and proceed with directions as written.