Salmon Cakes with Bacon

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...

Having cans of fish or meat in your pantry will guarantee that you can get dinner on the table without another trip to the store. Now I know, I have beat this drum countless times, but it really is my favorite song! We are out in the country, but not so far that a trip to town would break the bank, but why? 

You see it is more about the time invested in going to town than anything else because time cannot be replaced. And in our lives today even with the limits placed upon us by illness or a work schedule, time is the one thing we can spend in the way that we want, and that is very important for overall happiness. For me, happiness it is not running into town for an item needed to complete dinner...

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. Especially now with full-time work for the next few months, as we prepare to get stage II of our Five Year Plan, completed in June. 

What is stage II you might ask? Well, we will be completing the second floor in the shop, laying a gravel drive to the shop including a culvert pipe replacement at the edge of the property, building raised garden beds, possibly a henhouse/coop, and a coat of paint on the house, WHEW! Oh, and we are having a grandbaby too...Running to the store is not going to be happening! But with a bounty of pantry ingredients-based recipes like Salmon Cakes with Bacon, I won't have to.

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...

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!

Salmon Cakes with Bacon

Salmon Cakes with Bacon

adapted from: Tasting Spoons

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 saute 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. 

* You may also steam a potato in the jacket until tender, set aside to cool. 

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. 

Recipe featured at:

Scratch Made Food! & DIY Homemade Household featured at Over the Moon!

Scratch Made Food! & DIY Homemade Household featured at Snickerdoodle Create Bake and Make!

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Printable "copy and paste" version:

Salmon Cakes with Bacon

adapted from: Tasting Spoons

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 saute 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. 

* You may also steam a potato in the jacket until tender, set aside to cool. 

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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