Skip to main content

Salmon Cakes with Potato wedges

I know this chapter is “Just Like Mom Makes,” but this is actually one of my dad’s specialties. With his culinary repertoire being limited to meatloaf, pot roast, salmon cakes, and any breakfast food, we were guaranteed to have these whenever Mom was out of town. Good thing we liked them. These are very similar to crab cakes, but since salmon is about one sixth of the cost of crabmeat we have them a lot more often.

Recipe information

  • Yield

    serves 4

Ingredients

1 1/2 pounds potatoes (about 5 potatoes)
3 tablespoons canola oil
Salt and pepper
1 (14-ounce) can salmon
4 cloves garlic
1 egg
1 tablespoon chopped cilantro
1/2 cup plus 1 tablespoon lemon juice
3/4 cup breadcrumbs
1/2 cup mayonnaise

Preparation

  1. Step 1

    Preheat the oven to 400°F.

    Step 2

    Cut each potato into 8 wedges and arrange on a baking sheet. Drizzle 1 tablespoon of the oil over the potatoes and toss until completely coated. Season with salt and bake for 30 minutes, or until lightly browned.

    Step 3

    Meanwhile, drain the salmon and place in a large bowl. Finely chop 3 cloves of the garlic and add to the bowl. Add the egg, cilantro, 1/2 cup of the lemon juice, and the breadcrumbs and toss until combined. Form the mixture into 4 patties. Heat the remaining 2 tablespoons of the oil in a large sauté pan over medium-high heat and add the patties. Cook for 3 to 4 minutes on each side, or until golden brown.

    Step 4

    Finely chop the remaining garlic clove and place in a small bowl. Add the mayonnaise and the remaining 1 tablespoon lemon juice, season with salt and pepper, and stir until combined.

    Step 5

    Place a salmon cake on each plate, top with some of the mayonnaise, and serve hot with potato wedges on the side.

  2. Bargain Shopper

    Step 6

    Although it is basically free to make breadcrumbs from old bread or buns that you were going to throw away anyway. I do it because I never seem to have breadcrumbs when I need them and I’m too lazy to go to the store. Simply dry the bread completely by either laying it out on a baking sheet for a couple of days or putting it in the oven at 200°F for about an hour. Then you can chop it up in the blender a little at a time until the crumbs are fairly fine. Or use the I-need-them-right- now method: toast the bread, let it cool completely, and then crumble it up into little pieces. For this recipe, the breadcrumbs can be a little chunky. Extra breadcrumbs can be stored in a resealable bag for several months.

College Cooking
Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Who says ground chicken is boring? Two whole bunches of mint and some aromatics give these chicken meatballs their bracingly herby flavor.