Delicious Irish Salmon Cakes Recipe – Easy and Quick
Close your eyes and picture the rugged coast of Ireland. The towering cliffs, the roaring waves, and the taste of fresh-caught seafood. Imagine sitting with your loved ones, enjoying a delicious meal made with the locally sourced ingredients that make Irish cuisine so exceptional. Forget about any diet for a moment, and sink your teeth into the ultimate Irish comfort food: salmon cakes.
Irish salmon cakes are an unforgettable meal that will transport you to a land of love, tradition, and great taste. Whether it’s a casual dinner party or a cozy family night in, these salmon cakes are an excellent choice that everyone can enjoy!
Here’s what you need to know about making the most appetizing salmon cakes recipe that will pay tribute to foreign lands while delivering on your expectations for taste and quality- You require canned salmon burgers, smoked salmon fishcakes, potato cakes, cod, tartar sauce, mashed potatoes, cod cakes, fresh salmon, southern salmon, soul food, baked salmon or even better- a delicious Irish Salmon Fillet! In this article I will show you step by step how to make authentic Irish Salmon Cakes that will please even the most challenging foodie palate.
Join me as we embark on a culinary adventure to discover the soul of Ireland with every bite. Get ready to bring the wonderful taste of this country’s organic produce into your own kitchen with this Salmon Cakes Recipe! So grab your apron and let’s begin!
Why You’ll Love This Recipe
Listen closely, my fellow food enthusiasts, for I have a recipe that will make your taste buds dance with delight. If you’re a lover of seafood and crave the richness of Irish cuisine, then this recipe is just what you need – the Irish Salmon Cakes.
What’s not to love about this recipe? First off, it’s easy to make, so even if you’re not an expert in the kitchen, you can still get perfect results. Plus, it provides a beautiful presentation that will make your guests think you spent all day preparing. These fish cakes are a beautiful combination of creamy mashed potatoes and fresh salmon fillet, yielding cakes that are crispy on the outside and tender on the inside.
But it’s not just an easy recipe; it also has a unique flavor profile you won’t find in any other salmon dish. The salmon fillet provides a soft texture and light flavor, while the potato adds a comforting creaminess. And if you want to take things up another notch, try using smoked salmon to add another layer of complexity to this dish.
But wait, there’s more! These Irish Salmon Cakes aren’t just delicious; they’re also versatile. You can serve them as the main course for dinner or put them on top of a salad for a light lunch option. They also pair well with various sides such as tartar sauce, sour cream or creme fraiche, ketchup or lemon slices.
So there you have it – my argument why this recipe is undeniably worth trying out. The combination of fresh salmon and creamy potatoes with various spices such as dried tarragon or fresh parsley make this recipe an excellent tribute to foreign land cuisine resulting in amazing saltiness combinations that captivate your palate from start to finish.
Ingredient List
Let’s take a look at what you’ll need for this delectable Irish Salmon Cakes recipe!
Ingredients:
- 1 lb. fresh or canned salmon, skin and bone removed
- 2 cups Yukon Gold potatoes, boiled and mashed
- 1 large egg
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried tarragon
- 2 teaspoons lemon zest
- 1 heaped tablespoon flour
- salt and black pepper to taste
- vegetable oil or olive oil, for frying
These are the main ingredients you will need to prepare your fish cakes. You can use either fresh or canned salmon, but it is recommended to use fresh wild salmon which will give you the best results. The Yukon Gold potatoes used in this recipe are boiled and mashed to form the base of your fish cakes while eggs act as binders, giving them their patty-like shape. To add flavor, we will incorporate some fresh parsley along with dried tarragon and lemon zest. Don’t forget to season with salt and black pepper to taste! Lastly, we’ll fry our cakes in some vegetable or olive oil.
The Recipe How-To
Ingredients
- 1 lb[salmon fillet], skinless and boneless
- 2 [yukon gold potato]s
- 1 large [egg]
- 2 tsp [fresh parsley], chopped
- 1 tsp [dried tarragon]
- 1/2 cup [milk]
- [Flour] for coating
- Salt and pepper
- 1 tablespoon of butter
Step One: Preparing the Fish and Potatoes
- First, boil the potatoes until you can easily pierce them with a fork, then strain and let cool.
- While the potatoes are cooking, prepare the salmon fillet by cutting it into 1 inch pieces. Add the salmon to a food processor with one egg, fresh parsley, dried tarragon, and salt and pepper. Pulse the mixture until it is finely minced but not pureed.
Step Two: Combining the Ingredients
- In a mixing bowl, mash the cooled potatoes well with a fork or potato masher. Add the salmon mixture to the potatoes and mix well.
- Wet your hands so that the mixture does not stick to them. Scoop out about ¼ cup of mixture to form cakes that are around one inch thick.
- Coat each cake lightly in flour on both sides.
Step Three: Cooking
- Heat up a skillet over medium heat. Melt some butter in it.
- Place each cake into the skillet; cook for four minutes on each side until golden brown.
- Remove the salmon cakes from heat and let them rest on paper towels before serving.
Tips for Perfect Results
- Use fresh [salmon fish] rather than canned salmon burgers for best quality.
- Make sure to remove all bones from the fish before mincing it in the food processor.
- Don’t overcook! The perfect cooking time is around four minutes per side to achieve a golden brown crust.
- If you don’t have [sour cream] or crème fraîche on hand, try serving with tartar sauce or ketchup.
Substitutions and Variations
- Try adding [smoked salmon] to the mix for an extra flavor kick.
- Swap the potatoes for mashed sweet potatoes or beets for a change of pace.
- Instead of forming cakes, make balls or patties for [salmon croquettes].
These fish cakes can also be baked for about 20 minutes at 375°F to make them healthier.
Let’s Cook Some Salmon Cakes!
I know that trying a tribute foreign land love recipe like this one can seem intimidating, but trust me when I say that this is much easier than it sounds.
With its combination of Irish potato cakes and salmon, these salmon fishcakes are something unique and different from your usual fish recipes. And they are very versatile too! You could even serve them as party appetizers with lemon wedges on top.
So why not grab some fresh
Substitutions and Variations
You can mix it up with salmon substitutes or variation to add more flavor and texture to the Irish Salmon Cakes recipe. For canned salmon burgers using fresh lemon zest, make sure you get a wild-caught brand. You can also experiment with smoked salmon fishcakes, which lend an extra distinctive flavor to your cakes recipe. Cod can be used as a substitute for fresh salmon if you want a milder-flavored fish cake. Top it off with tartar sauce or even mashed potatoes for your cod cakes. You can also try southern salmon and soul food variations for the recipe if you’re in the mood for something different.
Don’t want to use potatoes? No problem! You can try out fish cakes without potatoes too! Substitute the Irish potato cakes with other potato recipes, such as Boxtys – a classic Irish potato pancake made from grated and mashed raw potatoes. If you’re feeling adventurous, opt for Burren smoked organic salmon instead of fresh or smoked Irish organic salmon, chopped up into small inch pieces.
Pro tip: If you want a vegetarian alternative or are on an iodine-free diet, try using hearts of palm instead of salmon fillet. It’s the perfect replacement if you want to enjoy the taste and texture of fish cakes without consuming fish.
No matter which substitution or variation you choose, feel free to get creative with this recipe as much as possible – after all, it’s a tribute to foreign land love!
Serving and Pairing
When it comes to serving and pairing these Irish salmon cakes, there are countless delicious options that can elevate them from a simple side dish to a show-stopping entree.
One classic pairing for fish cakes is tartar sauce – the creamy tanginess of the sauce perfectly balances out the rich, savory flavors of the salmon. Other common accompaniments include ketchup or lemon wedges, which add some brightness and acidity to the dish.
For a heartier meal, consider serving the salmon cakes on top of a bed of greens or between two slices of crusty bread for an elevated take on a traditional fish sandwich. Alternatively, you could serve them with a side of mashed potatoes for a comforting and classic combination.
If you’re looking to get more creative, try pairing the fish cakes with other traditional Irish dishes like boxty (Irish potato pancakes) or colcannon (creamy mashed potatoes with kale or cabbage).
To round out the meal, consider serving some light and refreshing sides like a simple green salad or roasted vegetables, which will provide some balance to the hearty richness of the salmon cakes.
No matter how you choose to serve these delectable salmon cakes, they’re sure to please any seafood lover or anyone looking for a taste of Irish cuisine.
Make-Ahead, Storing and Reheating
Now that you’ve whipped up a delicious batch of Irish Salmon Cakes, you might be wondering how to store and reheat them. Fear not! I have some tips to share with you.
If you have extra uncooked salmon patties, you can make-ahead by placing them in an airtight container and storing them in the refrigerator for up to 24 hours. After that time, they may start to lose their flavor and texture. You could also freeze the uncooked patties in plastic wrap or freezer bags for up to three months.
Now, let’s say you already cooked your salmon cakes and have some leftovers. Make sure to allow them to cool completely before storing them. You can store the cooked salmon cakes in an airtight container in the refrigerator for up to three days. The cakes may get a bit soggy after being stored, but they’ll still be delicious.
When reheating leftover salmon cakes, there are several options. You can either use an oven, a toaster oven or simply reheat them in a skillet with a bit of oil over medium heat. If you’re using an oven or toaster oven, preheat it to 350 degrees Fahrenheit and place the salmon cakes on a baking sheet lined with parchment paper. Reheat for 10-12 minutes until heated through.
No matter which method you choose, remember to sprinkle some fresh parsley on top of your reheated salmon cakes and serve them with a dollop of sour cream or creme fraiche over each cake. This will add some extra flavor and texture to your dish, making it as good as new!
Tips for Perfect Results
I’ve made this recipe countless times and learned several tips and tricks to achieve perfect Irish salmon cakes. Here are my top tips to ensure that your cakes come out just as delicious as the ones you may have tried from local Irish pubs:
1. Use Fresh Wild Salmon
To achieve the best flavor on your salmon cakes, always go for fresh wild salmon. Avoid canned salmon as it can be quite dry and lacks flavor.
2. Chill the Cakes Before Frying
Before frying, it’s essential to chill the cakes for at least an hour in the fridge. Chilling helps the patties hold their shape better and prevents them from falling apart during cooking.
3. Don’t Overcrowd the Pan
When cooking the salmon cakes, make sure not to overcrowd the pan. Overcrowding may result in uneven cooking and lower the oil’s temperature, causing the patties to become greasy.
4. Use Sweet Potatoes Instead of Yukon Golds
For a healthier option, swap out regular potatoes with sweet potatoes in this recipe. Sweet potatoes contain fewer carbohydrates than Yukon Golds, making it suitable for low-carb diets.
5. Add Smoked Salmon for a Boost of Flavor
For a flavorful twist, chop some smoked salmon into small pieces and mix it into your salmon mixture before shaping into patties. The smoked salmon adds depth to your Irish Salmon Cakes’ flavor and tastes heavenly with a dollop of sour cream or crème fraîche on top.
6. Serve with Tartar Sauce
While these Irish Salmon Cakes taste great on their own, I highly recommend serving them with tartar sauce or any other dipping sauce of your choice. Tartar sauce is a traditional accompaniment that adds an extra zing of flavor.
By following these simple tips, you’ll have perfectly crispy on the outside, moist in the middle Irish Salmon Cakes that everyone will love!
FAQ
As we wrap up this recipe article, I want to address some frequently asked questions (FAQ) about Irish Salmon Cakes. These are questions you might have thought of as you read through the instructions or prepared the ingredients. We’ve got the answers for you and we hope they will help you create delicious and unforgettable salmon cakes!
What is the difference between salmon patties and salmon croquettes?
When it comes to salmon dishes, the terms “salmon croquettes” and “salmon patties” can be used interchangeably. However, there is a subtle difference in the ingredients used. Traditionally, croquettes call for breadcrumbs while patties use flour. Also, a croquette mixture usually has a lighter, flakier texture compared to that of a patty. Now that we know the technicalities, let’s dive into the recipe.
How do you keep salmon cakes from falling apart?
Making salmon patties can be challenging, especially when it comes to making them stick together. However, there are a few tricks you can use to achieve this. One way is to mix in breadcrumbs, panko, or crushed saltine crackers along with the eggs and salmon. These ingredients will not only help bind the patties but also help give them a nice crust. In case the mixture is too dry, it’s recommended to add some salmon juice to moisten it.
Can I use fresh salmon instead of canned?
When it comes to incorporating fish into your diet, both canned and fresh options are great sources of protein and essential nutrients with similar calorie counts. Additionally, canned salmon is an excellent way to benefit from ample amounts of Omega 3’s and Vitamin D. However, the crucial factor to consider for your well-being is choosing wild salmon over farmed salmon.
Why are my salmon cakes dry?
If you find that your salmon patties are lacking moisture and turn out to be dry, the culprit may be an excess of breadcrumbs or flour. But fear not, there are a few simple remedies to ensure that your salmon patties come out perfectly juicy and delicious. One option is to add a tablespoon of either mayonnaise or lemon juice to the mix, which can have a significant impact on the overall texture and flavor of the patties.
Bottom Line
Salmon cakes, or fish cakes in general, are a staple in many cuisines and cultures around the world. But there is something special about Irish salmon cakes that truly sets them apart. With the addition of mashed potatoes, fresh herbs, and just the right balance of seasoning, these cakes are simply irresistible.
I encourage you to give this recipe a try and experience the deliciousness of Irish cuisine for yourself. Whether you’re a fan of seafood or looking to add some variety to your meal rotation, these salmon cakes are sure to please.
So go on and make a batch of these fantastic Irish salmon cakes – I guarantee you won’t regret it. And who knows? Maybe you’ll be inspired to explore even more foreign flavors and take a culinary journey beyond your own borders.
Irish Salmon Cakes Recipe
Ingredients
- 1 lb yukon gold potato, peeled and cut into 2-inch pieces
- 1 lb salmon fillet
- 1/4 cup milk
- 1 teaspoon dried tarragon
- 1 teaspoon fresh parsley, chopped
- salt & freshly ground black pepper
- 1 egg, beaten
- flour, for dredging
- 1/2 cup plain breadcrumbs, for dredging
Egg wash
- 1 egg, mixed with
- 1 tablespoon water
- vegetable oil, for frying
- lemon slice, to garnish
- parsley, to garnish
- sour cream or creme fraiche (to garnish)
Instructions
- Put the potatoes in a large saucepan, cover with salted, cold water and bring up to a boil.
- Cook until tender, 12-15 minutes.
- Meanwhile, put the salmon in a large, shallow skillet, season lightly with salt and pepper, and cover halfway with water or white wine.
- Bring to a boil and reduce to a simmer to poach.
- Cover with a lid.
- Turn one time when halfway through cooking, and cook until opaque in the center.
- Remove from the pan and set aside until cool enough to handle.
- Remove skin (if it is on) and any bones.
- Flake the fish into medium-size chunks.
- When the potatoes are cooked, drain and return to the pan.
- Mash with milk while still hot to a fluffy, even consistency.
- Add tarragon and parsley.
- Fold in the salmon.
- Season to taste.
- Once cooled, add the egg and mix again. Chill for at least 10 minutes before forming the patties.
- Shape the mixture into 8 to 10 evenly sized cakes.
- Lightly dredge in flour, pass through the egg wash and then dredge in the breadcrumbs.
- Heat the oil over medium high heat in a large, nonstick skillet.
- Add the patties, being careful not to crowd them, and cook in batches.
- Turn when cooked to a golden brown.
- Count on about 3 to 4 minutes per side. Drain on paper towels and serve immediately, garnish with lemon slices, parsley and a dollop of sour cream or creme fraiche.
Nutrition
Recommended Recipes Just For You
Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.