Make-Ahead Paleo Salmon Cakes Recipe (2024)

FAQs

What's the best way to reheat salmon cakes? ›

Yes! But it's best to freeze the salmon patties before cooking them. Form the patties, then flash freeze them on a baking sheet. Transfer the frozen patties to a freezer-safe container and freeze for up to three months.

Refrigerate The Mix, Use A Sheet Pan

Then you can scoop the cakes and put them on a sheet pan to cool down in the fridge once again. The cooler temperature of the mix will help everything stick together better when the patties are pan-fried, crisping them up nicely.

What can I use instead of breadcrumbs in salmon patties? Instead of panko breadcrumbs, you can use cornmeal as we are or crushed Saltine crackers.

Remove the leftover salmon from the refrigerator and place it in a microwave-safe dish. Cover the dish with a damp paper towel to help keep the salmon moist and prevent it from drying out. Microwave the salmon on high for 1-2 minutes, depending on the power of your microwave and the thickness of the salmon.

Reheating - fish cakes can be reheated in the oven or microwave. Reheating in the oven will retain that beautiful crunchy outside, whereas using the microwave will make the fish cakes soft/soggy on the outside (the oven is the way to go!)

Excess moisture can contribute to a mushy texture in the patties. The binding ingredients may not be in the right proportion. Overmixing can break down the structure. Allowing the salmon mixture to rest before shaping the patties is crucial.

Canned salmon varies in moisture and fat content, so if your patties seem to fall apart, you might need to add more “glue” in the form of eggs. Just add in another egg, plus some extra bread crumbs, until you get a very sticky consistency.

In addition to the egg, you'll want to add another binding ingredient to help give the fish cake form. A classic choice is breadcrumbs, but you could integrate crushed up crackers, almond flour, or even mashed (or smashed) potatoes into your fish cake mix.

To make it a meal, serve the salmon cakes with your choice of sides, such as a salad, roasted vegetables, or rice.

How do you get the fishy taste out of salmon patties? ›

You can also lessen salmon's strong flavor by soaking it in a milk bath for 20 minutes and then draining it and patting it dry before cooking. The casein in milk binds to the TMA, and when drained away, it takes the culprit that causes fishy odor with it.

The only method we can recommend for reheating fish – or prawns, for example – is slowly and gently in a low oven, meaning a maximum of 170C/gas mark 3. Wrap the fish loosely in tinfoil to prevent loss of moisture, which is the one thing you want to avoid (your nose will thank you for it too).

To reheat refrigerated fish cakes, you can use the air fryer again at 375°F (190°C) for about 5 minutes or until warmed through. For frozen fish cakes, add a few extra minutes to the reheating time. If you've thawed frozen fish cakes, it's best not to refreeze them. This can affect both their texture and flavor.

reheat it in the oven at 375 degrees F for about 10 to 15 minutes, until warmed through. You can rewarm this dish in the microwave in a pinch, but it's likely the pastry will become soggy and the fish will dry out; the oven will yield much better results.

Place the cake or individual slices on a baking pan, and to prevent drying out, loosely cover the cake with aluminum foil. For a whole cake, heat for 10-15 minutes, or until heated through. Slices typically require 3-5 minutes.