Smoked Salmon Cakes with Home-Smoked Salmon

Hot Smoked Salmon
  • 4 salmon fillets

spice mixture-

  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons dried oregano
  • 1-2 teaspoons salt
  • fresh cracked black pepper
Combine spice mixture, and Rub the salmon with it. I used skin on salmon to help retain some moisture, so I only seasoned one side. If you are using skinless salmon you will want to distribute the seasoning lighter and season both sides. Allow to rest 20 minutes. (This can also be done the night before)
Prepare smoker, or stove top smoker alternative. I used charcoal and wood chips. You want the temperature around 200 degrees. Once the smoker is prepared place the salmon onto the smoker skin side down. Smoke for 30-45 minutes. Time will vary depending on how hot your smoker is, and what size your fillets are.
Salmon Cakes:
As with most things, I avoid adding too much filler. I used 1/4 cup of bread crumbs. If you want a cake that’s easier to manage add additional bread crumbs. (no more than 1/4 cup more)
  • 2 salmon fillets, flaked
  • 1/4 cup red onion
  • 2-3 tablespoons diced celery
  • 2 teaspoons minced garlic
  • 1/4 cup bread crumbs
  • 1/3 cup mayo
  • 1 egg
  • salt, pepper, hot sauce
  • 1/2 cup flour, as needed ( I seasoned mine with old bay seasoning)

In a bowl combine fish and remaining ingredients. (you can double this recipe and use all of your smoked salmon) Divide into 6-8 equal sized balls. If you did not add the extra bread crumbs they will be moist and somewhat sticky. Form each ball into a flat, and round puck shape. Place onto a floured plate. Evenly coat each patty in the flour. Rest in the fridge until needed.

Place a skillet over medium high heat. Grease the pan. You can use oil, butter, or just cooking spray. Cook each patty for 4-6 minutes on both sides, or until golden brown. Serve warm or room temperature.

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