Name: Mini Salmon Cakes
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 2 6-oz cans Boneless & Skinless Pink Salmon (drained); 1/2 red bell pepper (diced); 1/2 small yellow onion (diced); 10 square saltine crackers (crushed); 1/2 Tablespoon Dijon mustard; 1/2 teaspoon freshly ground pepper; 1 large egg; 1 lemon ((use 1/2 of the lemon for juice and the other half for garnish)); 3 Tablespoons cooking oil (for frying cakes)

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If you like seafood these mini salmon cakes make for a wonderful appetizer. Prepare ahead of time and serve as a finger food which makes great for traveling or on the go. They can be served warm or cold.

Traveling in our RV is one of our hobbies and we like to have little snacks to eat as we are driving down the road. With that said, I prepare this recipe ahead of time and place in a baggie for traveling. This recipe can make up to fourteen mini salmon cakes.

Mini Salmon Cakes Recipe

Serve mini salmon cakes as a meal, appetizer, or side dish. Perfect to prepare during lent too. These little seafood cakes can be served warm or cold.

Ingredients:

2 6-ounce cans of Boneless & Skinless Pink Salmon drained
1/2 red bell pepper diced
1/2 small yellow onion diced
10 square saltine crackers crushed
1/2 Tablespoon Dijon mustard
1/2 teaspoon freshly ground pepper
1 large egg
1 lemon (use 1/2 of the lemon for juice and the other half for garnish)
3 Tablespoons cooking oil for frying cakes

Did you notice? No added salt in this recipe. The salt will come from the saltine crackers and if you are looking for a no-salt recipe use salt free saltine crackers.

Instructions:

Combine Ingredients

In a large bowl add drained salmon, diced red bell pepper, diced onion, egg, Dijon mustard, freshly ground pepper and lemon juice and mix until well combined. Add crushed saltine crackers and stir to combined. TIP: when any recipe calls for freshly ground pepper I use this high quality pepper mill.

Prepare Cakes

Heat oil in nonstick skillet on medium/medium high. Form salmon mixture into one ounce balls and slightly flatten into round shapes. I actually use a kitchen scale and weigh each ball to make sure I get the same sizes so when frying they all come out the same size.

Fry

Gently place mini salmon cakes in hot oil and cook until bottom of the cakes become brown (about 3 minutes). Once salmon cakes have browned on the bottom use a fish spatula and gently flip them over and continue to cook until browned on the other side. That’s it! How simple was that? Now remove salmon cakes from skillet and transfer to a paper plate lined with paper towels. Allow the cakes to rest on the towels to remove any excess oil. Serve and enjoy! These mini salmon cakes are also just as good cold.

I AM EXCITED YOU ARE VIEWING JETT’S MINI SALMON CAKES RECIPE AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

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Mini Salmon Cakes

Course Appetizer, Main Course, Side Dish

Cuisine American

Keyword fingerfood, salmon, salmon cakes

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Servings 12 pieces

Author jettskitchen.com

Ingredients

2 6-oz cans Boneless & Skinless Pink Salmon drained
1/2 red bell pepper diced
1/2 small yellow onion diced
10 square saltine crackers crushed
1/2 Tablespoon Dijon mustard
1/2 teaspoon freshly ground pepper
1 large egg
1 lemon (use 1/2 of the lemon for juice and the other half for garnish)
3 Tablespoons cooking oil for frying cakes

Instructions

Combine Ingredients:
In a large bowl add drained salmon, diced red bell pepper, diced onion, egg, Dijon mustard, freshly ground pepper and lemon juice and mix until well combined. Add crushed saltine crackers and stir to combined.
TIP: when any recipe calls for freshly ground pepper I use this high quality pepper mill.
Prepare Cakes:
Heat oil in nonstick skillet on medium/medium high. Form salmon mixture into one ounce balls and slightly flatten into round shapes. I actually use a kitchen scale and weigh each ball to make sure I get the same sizes so when frying they all come out the same size.
Fry:
Gently place mini salmon cakes in hot oil and cook until bottom of the cakes become brown (about 3 minutes). Once salmon cakes have browned on the bottom use a fish spatula and gently flip them over and continue to cook until browned on the other side. That’s it! How simple was that? Now remove salmon cakes from skillet and transfer to a paper plate lined with paper towels. Allow the cakes to rest on the towels to remove any excess oil. Serve and enjoy! These mini salmon cakes are also just as good cold.

Mini Salmon Cakes