Salmon Cakes Recipe - Laura Vitale - Laura in the Kitchen Episode 573

[Music] hi guys i'm laurie vitale and on this episode of lauren and kitchen i want to share with you my recipe for my salmon cakes they're very easy and simple maybe a little bit too easy but i really wanted to share this recipe with you because when i made my mini crab cakes a few months back so many of you had requested for me to do my different takes on my fish cakes salmon cakes tuna cakes you know you name it so this is something i absolutely love because i love salmon and so is my husband so when we do have some salmon left over it's already cooked this is the perfect recipe to use it up in so let me show you the ingredients so you can get started you need some cooked salmon and i'll talk about this in just a minute an egg some panko bread crumbs a little bit of mayo chives lemon worcestershire sauce salt and pepper these are the ingredients to make the actual cakes and then i like to make like a little dill mayo to serve alongside now like i said these are very simple and very easy i like them this way because i want the flavor of the salmon to be the star i want the salmon to be to start i don't want to put a lot of veggies in here i don't want to put a ton of stuff because then you don't taste salmon so now for the salmon this was just one big piece of salmon that i cooked that i already cooked up and had left over so i just flaked it up and it's ready to go but most of the time you can already buy cooked salmon at your local grocery store in the fish section and you know the fish counter or if you're really in a pinch um you can always use canned salmon that's perfectly fine you'll just need to buy a little extra than what the recipe calls for because the tin has a lot of water into it so that's it you can use any kind of cooked salmon you've got and it will work and i just flaked it here with a fork it's still in pretty nice large chunks which i like now in here i'm going to add my egg which is the binder along with my bread crumbs which i'm using panko bread crumbs for this and i love panko bread crumbs because they're really light they're not as compacted as regular bread crumbs which is why i like to use them this way it doesn't give you really dense and heavy um cake it just makes it really light and delicious but it just it does hold everything together a little bit of mayo you can also use creme fresh and i have many many times i need some lemon zest now this is optional but i do i do love this it gives you a little extra some something oops well let's create that partner it gives you a little extra samsung and i am a self-proclaimed lemon queen so gotta use it now i'm using chives here instead of regular onions because at one i don't have to cook them and two they're very very mild so that's why i'm choosing to snip in some chives and i find it really easy to snip these with a scissor rather than cutting them i think i'll do let's save those and then just a splash of worcestershire sauce not too much that's good and some salt and pepper so as you can see they're really easy and the great thing about these too i don't deep fry them i don't even really shallow fry them i just put i just cook them in a couple tablespoons of olive oil in a skillet they're really light so delicious really full of flavor from the salmon and they're fantastic on their own in a sandwich or on a salad which i love so anyway i hope you enjoy this recipe i'm just gonna mix everything together with my fork or you could use a spatula i'm actually gonna use a spatula just to combine it all together don't break up the salmon too too much because you want those big pieces running through that looks great now what i'm going to do is i'm going to cover this with some plastic wrap and pop it in the fridge for about an hour or so until the mixture firms up a bit and now these aren't going to be the kind of patties you slave over to form them and then dip them and things like that i'm just going to really easily saute them but for now i'm just going to pop these into the fridge we'll pop this into the fridge so that the mixture can kind of cool and come together a bit um and then i will show you how to cook them up my mixture was in the fridge for about an hour it's looking really really good i've got a skillet here with just a couple tablespoons of olive oil preheating over about medium heat or so between medium and medium high not too hot not too cool before we get to putting like actually cooking these up because that's still preheating the little mayo condiment whatever you want to call it i'm making uh it's going to consist of just some good mayo i've got some little baby cornichons some fresh dill hot sauce and we're going to use some of the lemon juice and salt and pepper and i've got the plastic wrap from the top and you could use some really good creme fresh if you don't want to use mayo which if i find it i usually buy it and that's what i use but it's not always easy to find here my supermarket so i'm using some good quality mayo which i should probably share with you my recipe for my homemade mayo let me know if you want that because i do make a killer homemade mayo if i do say so myself so anyway what i'm doing i'm scoring this mixture in four because i'm gonna get four patties out of this let's see that's not quite hot enough yet to crank this baby up just a little bit and as you can see the thing i love most about this recipe is that you can see that it's all salmon it's not a ton of a ton of veggies a ton of breading it's just delicious beautiful salmon i'm just gonna wait another minute or so and then we'll get to putting these right now skillet take my mixture just kind of really free form them in your hand again nothing crazy no dipping no nothing right in there just come up the temperature just a tiny bit more and they hold together super well that's because we use the egg and the panko there you go now there's just gonna be my husband and i for dinner tonight but i'm making all four of these because we're gonna eat one each for dinner is like a little appetizer and then we'll keep the other two to put on a salad tomorrow for lunch or a sandwich i'm gonna probably put it on some mixed greens with like a little chive a vinaigrette and i know he's probably gonna want it in a sandwich with the mayo i know him i know him very well just put these in these will cook for about four minutes on each side or until they're lightly golden brown all right last one in and as you can see they're not being deep fried they're hardly being shallow fried at all there's just a couple tablespoons of olive oil in there and that's it we're gonna clean up and then we'll get going when i'm making our mayo the crab cakes cooked for about four minutes on one side i flipped them and they've just got about a minute left to go on the second side so while that's happening i'm just cutting up my little baby corny sean's here which i love kind of obsessed with these now you can add as much or as little of this as you want you can completely leave them out i mean it's really up to you we just love them around here so how to add some in especially with the dill and with the salmon because you know dill and salmon go great together so i just felt the need to just add some of this in there and you can chop them even finer if you want but i like bits and pieces running through them so then i've got some fresh dill i'm just gonna give this a rough chop as well now some people don't groove on dill um but like i mentioned i think dill and salmon goes so fantastic together especially with like um the cornish on because it's pickled it's just it's a dynamite combination so i figured i'd add some in and then i'm gonna add just a little squeeze of the lemon we zested not too much i like to do it over my fingers to catch the seeds even though one just sneaked away from me let's grab that all right dash of hot sauce like a spicy around here although i'm a bit of a chicken when it comes to hot sauce salt and pepper always doing it backwards of course and now i'm just going to give this a nice stir to combine before i do that let me take my salmon cakes right out these are looking fantastic that is done that thing is done all right let me give this one a try i want this one closest to me they're not full of oil they're not complicated to put together but they are delicious and i love salmon like i said so this is gonna be i'm gonna eat it with my hands don't judge you've done it hmm that was my i'm so happy i got to eat this dance super good crunchy you can taste the salmon like i said they taste light and i guess it's because they're not sort of breaded and and cooking too much oil they're dynamite gonna learn in the kitchen.com to get this recipe oh the hot sauce just hit me the hot sauce takes a second to sneak up on you gonna learn in the kitchen and come and get this recipe i hope you've enjoyed spending time with me leave any requests you have for future fish cakes down below or any kind of cakes really i've enjoyed spending time with me and i'll see you next time bye [Music] you

Channel: Laura in the Kitchen

Views: 382,226

Keywords: chef vitale, chef laura vitale, laura vitale, chef laura, crab cakes, crabcakes, recipe, salmon recipe, salmon cakes, fish cakes, crabcake recipe, crab cake recipe, crabcakes recipe, cook, kitchen, kitchen equipment, cookware, kitchen appliances, cooking, food, recipes

Id: QSzPecwiT6I

Length: 10min 21sec (621 seconds)

Published: Mon Apr 29 2013