How To Make Salmon Cakes With Tarragon Aioli

Step 1: Prepare The Salmon

Step 2: Season The Mixture

So what you want to do is, after that's mixed, throw it in a bowl and we're going to start to season.
Now this is a very basic recipe I'm giving you. There's lots of stuff you can do with this. I'm going to give you the basic , and you're going to dress it up.
So I put in my salt pepper spice mix , check the site, foodlicious.com, and get all the ingredients on there today.
I'm going to squeeze in half my lemon, then about a tablespoon or a tablespoon and a half of finely chopped capers. This gives a nice briney, kind of a little bit extra salty flavour.
Next, a couple large eggs.

Step 3: Mix Well

And then before I add my saltines I want to give this a good mixing. So work that in with your fork. Give it about a one minute swirl around. You see its pretty loose.

Step 4: Add The Saltines

Then I'm going to crush twelve saltines in my hand, I don't want you putting these in a food processor or doing the trick with the zip lock bag and the hammer. I want a variety of sizes. I want some dust, I want some slightly larger than the dust, I want some chunks, I want a few flakes, and a couple of remnants. So I want a wide variety of pieces because that going to add to the texture of the dish. So mix that in.

Step 5: Mix Again And Chill

So give that a mix and we're going to chill this in a refrigerator. You could do this overnight or you could do it for a minimum of, I don't know, about a half hour.
So with your spatula just work in those cracker crumbs until its pretty much all together, and then wrap it with plastic wrap, and put it in the fridge, I'm just saying again, a minimum of thirty minutes, but you could do it overnight.

Step 6: Dust With Breadcrumbs

So thirty minutes later, the crackers have absorbed the salmon, they've absorbed the egg, the lemon. They're hydrated, as we say in the business. So they're not crunchy anymore, they're soft. And when we fry this, and it's going to give us a great texture.
So you saw me, I took my spatula there, which was very easy since it was still in the pan, and I formed them into four chunks, and then just make it into a little patty or a little cake. They are real easy to work with.
I like to dust a plate with a little bit of breadcrumbs. Just a bare shake, and then the same on the top. Just a little bit in case there's any moisture on the top and bottom. Just a little sprinkling.

Step 7: Fry

Then for frying these, you don't need much oil. About a tablespoon of olive oil, maybe a tablespoon or so of butter.
As soon as the butter starts sizzling on medium heat , throw in those cakes.
I would say fry for about five minutes per side.
So flip those over after five minutes.
Remember the salmon was cooked - the canned salmon's already been cooked. So really all we're doing is heating these through and cooking the egg.
About five minutes later on the other side, you see that they're still kind of tender, soft , but cooked through, and ready to eat.

Step 8: Garnish

Salmon cake is a great way to get that healthy salmon into your diet. That stuff is cheap, its wild, you know there's so many reasons you should be doing this.
It makes a great appetizer one on a plate, you can put two for an entree.
And that little schmeer underneath you see there, that is a tarragon aioli which you can find in my next demo, it's incredible.
So it's not garlic mayonnaise, its aioli, and I will explain the difference. So stay tuned, and enjoy!