Dorra Tahbet Pioneer Woman’s Salmon Cakes are made with canned salmon, breadcrumbs, mayonnaise, dill, mustard, salt, seafood seasoning, ground black pepper, egg, garlic, lemon zest, onion, olive oil, butter, and sour cream creating a savory treat that only takes 30 minutes to prepare!
Try More Pioneer Woman Recipes:
- Pioneer Woman Christmas Tree Pizza
- Pioneer Woman Tortellini Skewers
- Pioneer Woman Buffalo Deviled Eggs
𧥠Why Youâll Love This Salmon Cakes Recipe:
- Quick and Easy to Prepare: This recipe comes together in under 30 minutes, making it perfect for busy weeknights.
- Delicious and Flavorful: The combination of fresh dill, lemon zest, and seafood seasoning gives these salmon cakes a vibrant and tasty profile.
- Versatile and Adaptable: Serve them as an appetizer, snack, or main dish, and pair them with various sides to suit your taste.
- Nutritious and Healthy: Made with canned salmon, these cakes are rich in protein and Omega-3 fatty acids, promoting a healthy diet.
â What Is Pioneer Woman’s Salmon Cakes Recipe?
Pioneer Woman’s Salmon Cakes Recipe combines canned salmon, breadcrumbs, mayonnaise, fresh dill, Dijon mustard, salt, seafood seasoning, ground black pepper, egg, garlic, lemon zest, onion, olive oil, and salted butter, formed into cakes and fried until golden, and then served with sour cream and dill garnish.
đ Pioneer Woman Salmon Cakes Ingredients
- 15 ounces pink canned salmon, bones and skin removed, drained
- 1/2 cup seasoned breadcrumbs
- 2 tablespoons mayonnaise
- 1 tablespoon chopped fresh dill, plus more for garnish
- 1 tablespoon grainy Dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon seafood seasoning, such as Old Bay
- Pinch freshly ground black pepper
- 1 large egg, beaten
- 1 clove garlic, grated
- 1 lemon, zested
- 1 green onion, sliced thin
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 cup sour cream
đ§ How To Make Pioneer Woman Salmon Cakes
- Put the egg, garlic, lemon zest, green onion, salt, seafood seasoning, pepper, salmon, breadcrumbs, mayonnaise, dill, mustard, salt, and pepper in a bowl. Combine thoroughly.
- Form each scoop into a mounded tablespoon and a small ball.
- Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a large nonstick skillet.
- Incorporate half of the salmon cakes into the skillet. Cook for 2 to 3 minutes, or until golden brown on the first side.
- Flip carefully and cook for another 2 minutes, or until golden. Take it out and do it again with the rest of the butter, oil, and salmon cakes.
- Place the salmon cakes on a serving platter. Add a dollop of sour cream to each, then garnish with a dill frond. Serve warm.
đ Recipe Tips
- Drain Salmon Well: Ensure the canned salmon is well-drained to avoid excess moisture, which can make the cakes fall apart.
- Use Fresh Ingredients: Fresh dill and lemon zest significantly enhance the flavor, so try to use fresh rather than dried.
- Chill the Mixture: Refrigerate the mixture for 15-20 minutes before forming the cakes; this helps them hold together better during cooking.
- Gentle Handling: When flipping the salmon cakes, handle them gently with a spatula to prevent breaking.
đ„ What To Serve With Salmon Cakes?
Serve Salmon Cakes with Taco Potatoes, Brown Bread, Mediterranean Artichoke Dip, Whiskey Carrots, Tennessee Onions, Chipotle Salsa Cowboy Salad, and Egg Roll In A Bowl With Coleslaw Mix.
đ How To Store Leftovers Salmon Cakes?
- In The Fridge: Store leftover salmon cakes in an airtight container for up to 3 days.
- In The Freezer: Freeze leftover salmon cakes in a single layer, then transfer them to a freezer bag for up to 3 months.
đ„” How To Reheat Leftovers Salmon Cakes?
- On The Stove: Reheat leftover salmon cakes in a skillet over medium heat for 4 minutes, until warmed through.
- In The Microwave: Warm leftover salmon cakes in a microwave-safe dish for 1 to 2 minutes until heated.
- In The Air Fryer: Heat leftover salmon cakes in an air fryer basket at 380°F for 3 to 4 minutes until hot and crispy.
FAQs
Whatâs the best way to flake salmon for the cakes?
Use a fork to gently flake the salmon into small pieces if using canned salmon, ensure it is well-drained and any large bones and skin are removed.
How do I prevent Salmon Cakes from being dry?
Ensure the mixture is moist but not too wet adding a little mayonnaise or sour cream can help keep the cakes moist avoid overcooking the salmon.
How do I achieve a crispy crust on Salmon Cakes?
Use panko breadcrumbs for the coating and ensure the oil is hot enough before adding the patties. Fry them over medium-high heat until golden and crispy.
What can I do if my Salmon Cake mixture is too wet?
Add more breadcrumbs or crushed crackers to absorb excess moisture. Ensure the salmon is well-drained if using canned salmon.
How do I prevent Salmon Cakes from falling apart?
Ensure the mixture is well-combined and not too dry or too wet. Refrigerating the patties for at least 30 minutes before cooking helps them hold their shape better.
Try More Pioneer Woman Recipes:
Pioneer Woman Salmon Cakes Nutrition Facts
Amount Per Serving
- Calories 344
- Total Fat 25g
- Saturated Fat 4.7g
- Cholesterol 97mg
- Sodium 578mg
- Potassium 342mg
- Total Carbohydrate 3.6g
- Dietary Fiber 0.3g
- Sugar 0.7g
- Protein 24g
Pioneer Woman Salmon Cakes
Description
Pioneer Womanâs Salmon Cakes are made with canned salmon, breadcrumbs, mayonnaise, dill, mustard, salt, seafood seasoning, ground black pepper, egg, garlic, lemon zest, onion, olive oil, butter, and sour cream creating a savory treat that only takes 30 minutes to prepare!
Ingredients
Instructions
- Put the egg, garlic, lemon zest, green onion, salt, seafood seasoning, pepper, salmon, breadcrumbs, mayonnaise, dill, mustard, salt, and pepper in a bowl. Combine thoroughly.
- Form each scoop into a mounded tablespoon and a small ball.
- Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a large nonstick skillet.
- Incorporate half of the salmon cakes into the skillet. Cook for 2 to 3 minutes, or until golden brown on the first side.
- Flip carefully and cook for another 2 minutes, or until golden. Take it out and do it again with the rest of the butter, oil, and salmon cakes.
- Place the salmon cakes on a serving platter. Add a dollop of sour cream to each, then garnish with a dill frond. Serve warm.
Notes
- Drain Salmon Well:Â Ensure the canned salmon is well-drained to avoid excess moisture, which can make the cakes fall apart.
Use Fresh Ingredients:Â Fresh dill and lemon zest significantly enhance the flavor, so try to use fresh rather than dried.
Chill the Mixture:Â Refrigerate the mixture for 15-20 minutes before forming the cakes; this helps them hold together better during cooking.
Gentle Handling:Â When flipping the salmon cakes, handle them gently with a spatula to prevent breaking.
