Salmon Cakes made from Leftover Salmon Trimmings

salmon cakes with parsley sauce, fried potatoes and steamed broccoli

 

 

I love salmon cakes.  For Christmas breakfast, I make salmon cakes topped with sliced avocado, a poached egg and a drizzle of Hollandaise sauce.  On a weekday night, I throw together salmon cakes drizzled with parsley sauce served alongside crispy potatoes and steamed veg.  There’s no wrong time.

Now, as much as I love salmon cakes, I can’t help but to feel a little shameful when I take a beautiful salmon fillet and chop it up to make fish cakes.  After all, there’s so much that one can do with a beautiful piece of salmon.  To help satiate my craving for fish cakes and to alleviate my shame about waste, I decided to try my hand at making them with that poshest of humble things: salmon trimmings.

If you like to eat as sustainably as possible and hate food waste, then I highly recommend making fish cakes of any kind with leftover trimmings.  If you’ve got a gentle hand and are vigilant with fish bones, then you are rewarded with moist salmon, soaked in that good omega-3 fat.  If not, no problem.  Just used canned salmon or fry up some fillets.  This fish cake recipe is good both ways so the choice is yours.

 

salmon cakes with parsley sauce, fried potatoes and steamed broccoli

 

raw fish trimmings in an oven tray
Preheat oven to 200C/400F. Put salmon trimmings into a casserole dish and sprinkle with salt and pepper.
Roasted fish trimmings in an oven tray
Roast in the oven for 30 minutes or until fish is cooked. When fish is cooked, remove from oven and let cool.
Cooked salmon meat in a bowl
When cool enough to handle, carefully remove the meat from the bones.  Be watchful for the stray fish bone.  Discard skin and bones.  Keep any oil for frying later.
salmon cake mixture before mixing
Combine salmon meat with chopped scallions, garlic powder, paprika, chopped celery leaves, breadcrumbs, egg, lemon zest, ginger powder, a pinch of nutmeg,  Dijon, salt and a sprinkling of black pepper.
salmon cake mixture after mixing
Mix until thoroughly combined and refrigerate until ready to fry.
salmon cakes frying in a pan
When ready to fry, add a drizzle of oil to a frying pan on medium/medium high heat. Using your hands, form mixture into patties and place in the hot frying pan.
Salmon cakes with fried potatoes and parsley
Cook until golden brown on both sides (should be 5-7 minutes on each side).  Try not to flip the salmon patties more than once as they can easily fall apart. When golden brown on both sides, remove from heat and serve with your favorite sauce.

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Salmon cakes with fried potatoes and parsley

Salmon Cakes made from Leftover Salmon Trimmings


  • Author: Spicepaw
  • Prep Time: 30min
  • Cook Time: 10
  • Total Time: 40 minutes
  • Yield: 3-4 servings 1x

Description

Salmon cakes made from roasted leftover salmon trimmings, breadcrumbs and a variety of herbs and spices. A great recipe for those that love fish cakes but hate food waste. #fish #salmon #healthy 


Ingredients

Scale

Ingredients

    • 600800 g (2128 oz) salmon scraps or 200 g (7 oz) boneless salmon fillet (cooked)
    • 3 tbsp chopped scallions
    • 1 tsp garlic powder
    • 1 tsp paprika
    • 1/2 cup celery leaves (finely chopped)
    • 23 tbsp breadcrumbs
    • 1 egg
    • 1 tsp lemon zest
    • 1/2 tsp ginger powder
    • pinch of nutmeg
    • 1 tbsp Dijon mustard
    • 1/2 tsp of sea salt
    • a sprinkling of freshly cracked pepper

Instructions

With scraps:
  1. Preheat oven to 200C/400F.
  2. Put salmon trimmings into a casserole dish and sprinkle with salt and pepper.
  3. Roast in the oven for 30 minutes or until fish is cooked.
  4. When fish is cooked, remove from oven and let cool.
  5. When cool enough to handle, carefully remove the meat from the bones.  Be watchful for the stray fishbone.  Discard skin and bones.  Keep any oil for frying later.
  6. Combine salmon meat with chopped scallions, garlic powder, paprika, chopped celery leaves, breadcrumbs, egg, lemon zest, ginger powder, a pinch of nutmeg,  Dijon, salt and a sprinkling of black pepper.  Mix until thoroughly combined and refrigerate until ready to fry.
  7. When ready to fry, add a drizzle of oil to a frying pan on medium/medium-high heat.
  8. Using your hands, form mixture into patties and place in the hot frying pan.
  9. Cook until golden brown on both sides (should be 5-7 minutes on each side).  Try not to flip the salmon patties more than once as they can easily fall apart.
  10. When golden brown on both sides, remove from heat and serve with your favorite sauce.
Without scraps:
  1.   Combine cooked salmon with chopped scallions, garlic powder, paprika, chopped celery leaves, breadcrumbs, egg, lemon zest, ginger powder, a pinch of nutmeg,  Dijon, salt and a sprinkling of black pepper.  Mix until thoroughly combined and refrigerate until ready to fry.
  2.   When ready to fry, add a drizzle of oil to a frying pan on medium/medium-high heat.
  3. Using your hands, form mixture into patties and place in the hot frying pan.
  4. Cook until golden brown on both sides (should be 5-7 minutes on each side).  Try not to flip the salmon patties more than once as they can easily fall apart.
  5. When golden brown on both sides, remove from heat and serve with your favorite sauce.
  • Category: Fish
  • Method: pan frying
  • Cuisine: Western

Keywords: Salmon cakes, salmon, seafood, healthy

Eat more salmon with these recipes:

The Perfect Crispy Skin Salmon Salad with Avocado

Salmon En Croute (Salmon in Puff Pastry)

 

Author: Natasha

I'm just a busy expat mom who has a psychological need to feed people. I enjoy learning about new cultures, (especially the food) and enjoy experimenting with new ingredients and spices

5 thoughts

  1. I made this recipe twice and both times, it came out very good. I replaced celery leaves with Italian Parsley bc I did not have celery. But I think celery would nicer because it would give crunch texture.

    1. Hi Coco. Thanks for the rave review! I made these cakes last night and I agree with you, they are very good.😀

  2. Good on you for making salmon fish cakes from the trimmings. Too much food that can be made into delicious meals, is thrown away these days.
    It was delicious

  3. My first time making salmon cakes and this recipe nailed it. It’s easy to make and yummmmy!

  4. My first time making salmon cakes and this recipe nailed it. I used the trimmings recipe, replaced the celery leaves with leeks because that’s what I had on hand. It’s easy to make and yummmmy!

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