Pour enough vegetable oil into a large skillet to cover the bottom and place it over medium heat. Medium heat is your friend here; it ensures the cakes cook through without burning.
Sizzle Time: With a spatula, carefully slide the salmon cakes into the hot oil. Cook for about 3-4 minutes per side, or until you see a golden-brown crust forming. Ah, that satisfying sizzle tells you something magical is happening.
The Finishing Touch: Once they’re cooked to perfection, remove your golden masterpieces and place them on paper towels to drain any excess oil. This step helps them stay crispy and not oily.
Serve and Savor: These salmon cakes are a delight on their own, but for an extra kick, serve them with your favorite dipping sauce. Whether it’s tartar, aioli, or just a dash of lemon, the choice is yours!
Quick Tips for Perfect Salmon Cakes:
Drain Salmon: Ensure the canned salmon is well-drained.
Don’t Overmix: Combine ingredients gently for tender cakes.
Use Breadcrumbs: They act as essential binders.
Medium Heat: Optimal for thorough cooking without burning.
Avoid Overcrowding: Helps maintain oil temperature.
Drain on Paper Towel:
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