Funco's Salmon Fish Cakes Recipe - Allrecipes.com
Funco's Salmon Fish Cakes Recipe
  • READY IN 2 hr

Funco's Salmon Fish Cakes

Recipe by  

"I fish in Alaska every year and always bring back several hundred pounds of salmon filets. I will start sharing my favorite salmon recipes with you. I've been collecting recipes from Alaskans for years. Salmon Fish Cakes is a family favorite."

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Ingredients Edit and Save

Original recipe makes 32 fish cakes Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    2 hrs

Directions

  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two in a large mixing bowl. Mash until no lumps remain, then refrigerate until cold.
  2. While the potatoes are cooking, place the salmon fillets into a wide, shallow pan, and cover with lightly salted water. Bring to a simmer over medium-high heat. Once simmering, reduce heat to low, and cook until the salmon flakes easily with a fork and is opaque in the center, about 10 minutes. Drain the salmon, and refrigerate until cold.
  3. Stir the bread crumbs, red pepper flakes, and garlic powder together in a bowl; set aside. Stir the eggs, onion, celery, green onion, bell pepper, parsley, and garlic into the mashed potatoes. Shred the chilled salmon with your fingers and place into the bowl with the mashed potatoes. Season to taste with salt and pepper, and gently stir the mixture until just blended. Divide into 1/4 cup portions, and shape into 1/2 inch thick patties. Carefully press the fish cakes into the seasoned bread crumbs, and place onto a plate - do not stack.
  4. Heat the butter and oil in a large skillet over medium heat. Cook the fish cakes in batches until the bread crumbs are golden brown on both sides, and the fish cakes are hot in the center, 3 to 4 minutes per side.
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Reviews More Reviews

Most Helpful Positive Review
Jul 05, 2009

Delicious! I had left over garlic mashed potatoes and left over cooked salmon so only had to make the bread crumb mixture. We had them poolside with a light fruit salad and ice tea......will do this again.

 
Most Helpful Critical Review
Apr 28, 2014

Took me longer to make and really messy clean-up.

 

21 Ratings

Aug 05, 2009

This was AMAZING! my husband said it was better then anything he would get in a restaurant! i didn't have any bell pepper or celery on hand so i did without it, and i added fresh cilantro.... and i used Italian seasoned bread crumbs.... i will make this again and again!

 
Aug 20, 2009

These are really good. This is an expensive recipe by using the salmon, but it's worth it. I did have 2 of my cakes disintegrate in the frying pan while cooking but the rest made it. They are really good reheated after storage. They seem to hold together better.

 
Mar 10, 2011

I love this recipe...I do it almost the same except sometimes I use mayo instead of egg. I think it is more flavorful and easier. If usually pan-fry the salmon or bake it because I think it has more flavor. To add season I use parsley, roasted garlic, and when I want an asian kick, I use minced ginger, soy sauce and cilantro and panko instead of regular bread crumbs. A must try and never skimp by using canned salmon. Salmon is so easy to find now and if you shop around you can usually find it for a very reasonable price.

 
Aug 30, 2010

These were good - don't know if I had the proportions exact but close enough. Great use of leftover salmon.

 
Jul 24, 2009

I made this recipe and wow L O V E it...

 
Apr 04, 2011

yummie

 

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Nutrition

  • Calories
  • 300 kcal
  • 15%
  • Carbohydrates
  • 16.8 g
  • 5%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 15.7 g
  • 31%
  • Sodium
  • 209 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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