I have been addicted to salmon cakes since my days growing up in Arlington, Texas. Although she worked and had three crazy kids to chase, my mom Patsy made weeknights seem special by whipping up pan-fried salmon patties like these.
My spin on mom's classic recipe is one of our favorites for a light supper or Sunday lunch. I keep canned salmon in the pantry so we can have these anytime.
Although the family may think you've fussed, these tasty cakes are quick and easy to prepare. If you like being a step ahead (guilty!), you can even make them in the morning, stash them in the fridge and sauté them about 15 minutes before you're ready to serve.
Bob and I enjoy topping these bits of salmon goodness with my brother David's clever recipe for Sriracha Ketchup. Talk about a nice kick! But they're also delightful with a simple squeeze of lemon.
To keep things light, serve these Southern-inspired treats with a green salad and sweet cornbread muffins. Or skip the ketchup and lemon, crumble them in your salad and serve with Thousand Island dressing. So many yummy options!
Sriracha Ketchup:
For the Salmon Cakes:
Combine first six ingredients. Mix in salmon, egg and 1/4 cup bread crumbs. Form into 8 balls, roll in bread crumbs and refrigerate at least 30 minutes. Flatten to 1/2-inch thick.
Fry in butter over medium heat until golden brown, about 7 minutes per side.
For the Sriracha Ketchup:
Mix the Sriracha and ketchup until well combined. Refrigerate any leftovers and serve with burgers, breaded fish and similar dishes.
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