Salmon Cakes with Bacon are so delicious! You would never believe that a can of salmon from your pantry could be turned into such a delicious dinner, but it can, and I will share with you how to do it! Salmon Cakes with Bacon, these cakes should be on your dinner table...
A well stocked pantry saves time, money and a last minute trip to the store!
Having cans of fish or meat in your pantry can pretty much guarantee that you can get dinner on the table without another trip to the store. Now I know, I tend to play a fairly steady musical stream about a well stocked pantry, but it really is my favorite song to sing! We are out in the country, about 22 miles to town, not so far that a trip to town would break the bank, but why go when you don't have to? Honestly, that is my reason for keeping my pantry in "meal ready" condition.
You see it is more about taking the time going in to town, than anything else because, that time cannot be replaced. In our busy lives today and I am talking all our lives, not just mine, with chores, work schedules or even an illness, a bit of extra time is a blessing. Just like money, we can spend it in the ways we want, and that is very important for overall health and happiness.
Plan a few easy pantry meals to keep it easy on the cook.
And that is where a recipe like Salmon Cakes with Bacon comes in! With work schedules, commute lengths, and the time invested in getting to work and back home again, I don't want to have to go to the store once I am back home for the day. Especially when there are home chores to be done. And let's be honest, every home no matter where you live, city or country, usually has a chore or two needing done.
While you do need to plan ahead for the small potato that must be baked* and cooled, these Salmon Cakes with Bacon are worth the extra step! The bacon sets off the full rich flavor in this dish, so don't even think about not using it! Just a note of caution, these little cakes are a bit fragile until turned to brown on the second side. Don't let the plain look of these cakes fool you...they are superb! And a recipe like this one gets more fish in your meals, at a frugal price. What's not to like?
Some additional thoughts on this recipe:
Leftover baked potatoes are perfect for this recipe.
If planning ahead was not available, microwave a potato and proceed!
Do not substitute leftover mashed potatoes, you need the dry texture of a baked potato.
Ingredients needed for this recipe:
- canned salmon
- bacon
- onion
- egg
- mayonnaise
- Dijon mustard
- sugar
- citrus zest
- potato
- panko OR dried bread crumbs
- Parmesan cheese
- fresh ground black pepper
- salt
- olive oil
- butter
You will also need the following:
- kitchen knife
- medium-sized skillet
- cutting board
- measuring cups
- measuring spoons
- mixing bowl
- metal spatula
- colander
- shallow bowl
Now we are ready to begin!
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| Salmon Cakes with Bacon |
Salmon Cakes with Bacon
adapted from: Tasting SpoonsUPDATED: 12.14.2023
2 slices bacon
1/4 cup onion — minced
1 whole egg
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon lemon OR lime zest
14 ounces canned salmon
1 small potato
1/4 cup panko or dried bread crumbs
2 tablespoons Parmesan cheese — (yep I use the green can)
1/4 teaspoon freshly ground black pepper
2 - 4 T fat - a nice combination is 1 T olive oil and 1 T butter for each pan of patties
Peel the cooled potato, mash, and fluff with a fork set aside.
Combine the cooked bacon, onion, egg, mayonnaise, mustard, sugar, and lemon or lime zest in a bowl. Add the crumbled salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties.
In a shallow dish, combine the breadcrumbs, Parmesan, and pepper, to taste.
Coat the patties with the breadcrumb topping.
Heat the oil/butter in a large sauté pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side, turning carefully. Add remaining oil/butter and cook the second batch of patties.
2 slices bacon
1/4 cup onion — minced
1 whole egg
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon lemon OR lime zest
14 ounces canned salmon
1 small potato
1/4 cup panko or dried bread crumbs
2 tablespoons Parmesan cheese — (yep I use the green can)
1/4 teaspoon freshly ground black pepper
2 - 4 T fat - a nice combination is 1 T olive oil and 1 T butter for each pan of patties
Peel the cooled potato, mash, and fluff with a fork set aside.
Cook the minced bacon until brown and crisp, remove to a small plate lined with a paper towel, and set aside. Drain all but 1 T bacon fat from the pan, saute onion until soft but not brown. Let the onion mixture, cool.
Drain the salmon, remove large bone pieces, along with any skin. Crumble, and set aside.
Combine the cooked bacon, onion, egg, mayonnaise, mustard, sugar, and lemon or lime zest in a bowl. Add the crumbled salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties.
In a shallow dish, combine the breadcrumbs, Parmesan, and pepper, to taste.
Coat the patties with the breadcrumb topping.
Heat the oil/butter in a large sauté pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side, turning carefully. Add remaining oil/butter and cook the second batch of patties.
Arrange on a serving platter and serve with lemon wedges, tartar sauce, or raita if desired.
Thanks for stopping by!
Storage options for Salmon Cakes with Bacon. These tasty salmon patties/cakes may be stored covered in the refrigerator for up to two days. I do not recommend that these tender cakes be frozen.
UPDATE:
For your convenience, a "copy and paste" version of Salmon Cakes with Bacon has
been included below.
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Printable "copy and paste" version:
Salmon Cakes with Bacon
adapted from: Tasting SpoonsUPDATED: 12.14.2023
2 slices bacon
1/4 cup onion — minced
1 whole egg
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon lemon OR lime zest
14 ounces canned salmon
1 small potato
1/4 cup panko or dried bread crumbs
2 tablespoons Parmesan cheese — (yep I use the green can)
1/4 teaspoon freshly ground black pepper
2 - 4 T fat - a nice combination is 1 T olive oil and 1 T butter for each pan of patties
Peel the cooled potato, mash, and fluff with a fork set aside.
Combine the cooked bacon, onion, egg, mayonnaise, mustard, sugar, and lemon or lime zest in a bowl. Add the crumbled salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties.
In a shallow dish, combine the breadcrumbs, Parmesan, and pepper, to taste.
Coat the patties with the breadcrumb topping.
Heat the oil/butter in a large sauté pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side, turning carefully. Add remaining oil/butter and cook the second batch of patties.
2 slices bacon
1/4 cup onion — minced
1 whole egg
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon lemon OR lime zest
14 ounces canned salmon
1 small potato
1/4 cup panko or dried bread crumbs
2 tablespoons Parmesan cheese — (yep I use the green can)
1/4 teaspoon freshly ground black pepper
2 - 4 T fat - a nice combination is 1 T olive oil and 1 T butter for each pan of patties
Peel the cooled potato, mash, and fluff with a fork set aside.
Cook the minced bacon until brown and crisp, remove to a small plate lined with a paper towel, and set aside. Drain all but 1 T bacon fat from the pan, saute onion until soft but not brown. Let the onion mixture, cool.
Drain the salmon, remove large bone pieces, along with any skin. Crumble, and set aside.
Combine the cooked bacon, onion, egg, mayonnaise, mustard, sugar, and lemon or lime zest in a bowl. Add the crumbled salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties.
In a shallow dish, combine the breadcrumbs, Parmesan, and pepper, to taste.
Coat the patties with the breadcrumb topping.
Heat the oil/butter in a large sauté pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side, turning carefully. Add remaining oil/butter and cook the second batch of patties.
Arrange on a serving platter and serve with lemon wedges, tartar sauce, or raita if desired.
Storage options for Salmon Cakes with Bacon. These tasty salmon patties/cakes may be stored covered in the refrigerator for up to two days. I do not recommend that these tender cakes be frozen.
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sounds delicious!
ReplyDeleteThanks! They really are good, I hope you give them a try!
DeleteWe had salmon cakes growing up but never with bacon added. Sounds yummy. These days I usually make tuna cakes instead but will add salmon to my next pantry stock up list. Thanks so much for sharing with us this week at #HomeMattersParty
ReplyDeleteYou are welcome, the bacon makes these especially delicious!
DeleteThank you Marilyn, and thanks so much for hosting! I appreciate sharing with Over the Moon!
ReplyDeleteThese sound great. We always eat well when money is tight...the can of salmon off the cellar shelf, the steak in the freezer, etc. come out! I will make breakfast for supper rather than make a 10 min. trip to town!
ReplyDeleteWe share a common mindset regarding cooking! Once home, I rarely want to leave. Plus I have used days like that to sharpen my creativity. Thanks for stopping by!
DeleteThank you Marilyn! And thanks for hosting Over the Moon!
ReplyDeleteMy hubby would like this recipe! Thanks so much for linking up with me at the Unlimited Monthly Link Party 22. Shared!
ReplyDeleteThank you Dee! I appreciate sharing with Grammy's Grid unlimited monthly party! Have a wonderful week ahead.
DeleteWow. That looks heavenly, I'd love to try this!
ReplyDeleteThey are tasty! I hope you enjoy them as much as we did. Thanks for stopping by, I appreciate it.
DeleteYour salmon cakes with bacon look delicious! The combination of flavors sounds amazing. Thanks for joining Fiesta Friday Party and hope to see you again.
ReplyDeleteJhuls, thank you so much!
Delete