Salmon and Shrimp Cakes Recipe

Salmon: A rich, flavorful fish that forms the base of the cakes.

Shrimp: Adds a sweet, delicate flavor and texture to the cakes.

Breadcrumbs: Helps bind the mixture together and adds a slight crunch.

Egg: Acts as a binder to hold the patties together.

Mayonnaise: Adds moisture and richness to the mixture.

Dijon mustard: Provides a tangy flavor that complements the seafood.

Lemon juice: Adds a fresh, zesty flavor to the cakes.

Salt: Enhances the overall flavor of the dish.

Ground black pepper: Adds a hint of spice and depth to the flavor.

Olive oil: Used for frying the patties to a golden brown.

When forming the patties, make sure to finely chop the salmon and shrimp to ensure an even texture. This will help the cakes hold together better and cook more uniformly. Additionally, chilling the mixture for about 15 minutes before shaping can make the patties easier to handle and prevent them from falling apart during cooking.

• salmon fillet - Substitute with tuna fillet: Tuna has a similar texture and flavor profile, making it a good alternative for salmon in cakes.

• shrimp - Substitute with crab meat: Crab meat provides a similar seafood flavor and texture, suitable for cakes.

• breadcrumbs - Substitute with panko: Panko breadcrumbs are lighter and crispier, offering a similar binding and texture.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a vegan binding agent.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, similar to mayonnaise.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and texture, making it a suitable replacement.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidic and citrusy flavor, suitable for balancing the richness of the seafood.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the cakes.

• ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor, with a slightly different aroma.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and high smoke point, making it suitable for frying.

• Allow the salmon and shrimp cakes to cool completely before storing. This helps prevent condensation, which can make them soggy.

• Place the cooled cakes in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.

• Transfer the baking sheet to the freezer and freeze the cakes for about 1-2 hours, or until they are firm. This step is crucial for maintaining their shape.

• Once the cakes are frozen, transfer them to an airtight container or a resealable freezer bag. If using a container, place a piece of parchment paper between each layer of cakes to prevent sticking.

• Label the container or bag with the date and contents. Frozen salmon and shrimp cakes can be stored for up to 3 months.

• To reheat, preheat your oven to 375°F (190°C). Place the frozen cakes on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until heated through and crispy.

• Alternatively, you can reheat the cakes in a skillet. Heat a small amount of olive oil over medium heat and cook the cakes for about 3-4 minutes on each side, or until heated through and crispy.

• If you prefer to store the cakes in the refrigerator, place them in an airtight container and consume within 2-3 days. Reheat using the same methods as above.

• For added freshness, consider wrapping each cake individually in plastic wrap before placing them in the container or bag. This provides an extra layer of protection against freezer burn.

• When ready to serve, pair the reheated cakes with your favorite dipping sauce, such as a tangy lemon juice aioli or a spicy remoulade, to elevate the flavors.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the salmon and shrimp cakes on a baking sheet lined with parchment paper.
  3. Lightly brush the cakes with a bit of olive oil to keep them moist.
  4. Bake for 10-15 minutes, or until heated through, flipping halfway to ensure even reheating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the salmon and shrimp cakes in the skillet and cover with a lid.
  4. Cook for about 3-4 minutes on each side, or until thoroughly heated.

• Microwave Method:

  1. Place the salmon and shrimp cakes on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway to avoid overcooking.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Lightly spray the salmon and shrimp cakes with olive oil.
  3. Place the cakes in the air fryer basket in a single layer.
  4. Air fry for 5-7 minutes, flipping halfway through, until heated evenly and crispy.

• Mixing bowl: A large bowl used to combine the salmon, shrimp, breadcrumbs, beaten egg, mayonnaise, dijon mustard, lemon juice, salt, and black pepper.

• Knife: Used to finely chop the salmon and shrimp if they are not already in small pieces.

• Cutting board: A surface to safely chop the salmon and shrimp.

• Measuring cups: Used to measure out the breadcrumbs and other ingredients accurately.

• Measuring spoons: Used to measure the mayonnaise, dijon mustard, lemon juice, salt, and black pepper.

• Frying pan: Used to cook the patties until they are golden brown and cooked through.

• Spatula: Used to flip the patties in the frying pan.

• Plate: Used to place the cooked patties once they are done.

• Paper towels: Used to drain excess oil from the patties after frying.

• Whisk: Used to beat the egg before adding it to the mixture.

• Spoon: Used to help form the mixture into small patties.

Prepare ingredients in advance: Chop the salmon and shrimp ahead of time and store them in the fridge.

Use a food processor: Quickly blend the salmon and shrimp together for a uniform mixture.

Pre-measure seasonings: Measure out the breadcrumbs, mayonnaise, dijon mustard, lemon juice, salt, and black pepper before starting.

Form patties ahead: Shape the patties and refrigerate them for up to a day before cooking.

Use non-stick pan: A non-stick pan can reduce the need for extra olive oil and make cleanup easier.