Salmon cakes will also keep in the fridge for several days, so you can make a batch on the weekend to take to lunch during the work week.A good recipe for salmon cakes calls for salty, tangy, spicy, and fresh ingredients that complement the rich savoriness of salmon. Mix salmon, onion, and egg together in a bowl; stir in flour. Refrigerate leftovers within 2 hours. Cook for about 2 to 3 minutes (or until golden brown) on each side. Add more flour if mixture is too soft. Once the salmon patties are cooked, you can take the recipe in two directions for serving. On a bun, slider style.Add thinly sliced tomatoes, red onions, and a smear of Greek yogurt or tartar sauce. If you are cooking the salmon patties in batches, preheat the oven to 200 F. Put the salmon patties on a rack in a baking pan and place it in the preheated oven while you cook subsequent batches. Remove patties from skillet, and place on a clean paper towel-lined plate to drain. 10. Add more reserved salmon liquid if mixture is too firm. How to Serve Salmon Patties. 8. Cook remaining 3 patties, then serve immediately. Heat the oil in a skillet over medium heat, then add 3 patties. Stir baking powder and 2 tablespoons reserved salmon liquid together in a separate bowl; stir into salmon mixture until mixture holds together when shaped. 9. Repeat to make 6 patties.
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