I am a very experienced cook, and I haven't had a disaster like this in over a decade! I followed the recipe exactly (using the canned salmon). These cakes completely fell apart in the pan, I ended up with salmon breadcrumb scramble. I can't understand how so many others were able to make this, it turned out terribly for us! I've attached a photo of the mess. Thank goodness I wasn't making this for company.
Easy Salmon Cakes
If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance.
116 Reviews for Easy Salmon Cakes
I use Panko Breadcrumbswhich add more crunch, saute in a skillet with a little olive oil for 5 min on each side. Used yogurt in the sauce. Yum served over mesculin salad mix.
Instead of the breadcrumbs, I soaked 2 slices of rye bread (my preferred choice) in the liquid from the can. You can add more water to cover the slices, and then drain extra. Mash right into the mix - no need to cut or use food processor. Saves you time not dealing with crumb-making, and prevents cakes from being too dry. I will try using oatmeal flakes instead of breadcrumbs next time, as a few reviewers suggested.
Frying on high heat on both sides helps seal the moisture in, and then you can either finish them in the oven, or cover and cook on a slow heat.
I will try adding shredded carrot next time, as one of the reviewers suggested - sounds interesting. This time I added 1tsp of ground mustard instead of Dijon, next time I'll add 2 instead.
The dill sauce is awesome, although I used parsley instead, and no mayo, only plain Greek yogurt.
''Crumbs from the crust have more fiber, so it's good to use them. ''
There is nothing true about this statement at all.