I'd like to make Salmon mini appetizer cakes for myself for dinner tonight.
Working on getting back my lagging lately appetite.
I've never made them before. Crab cakes yes. Np there.
Here's where I'm stuck. Every recipe I've googled calls for either canned (doesn't mention can size in many recipes)
Or previously cooked smoked or baked Salmon. Why?
Canned Tuna is lucky to have a spot in my cuboard. Can't stand the stuff.
Baked or fried.. Individual choice? Dry cakes doesn't sound appealing. Be nice to the Salmon. It's dainty.
Is fresh Salmon not a good idea?
Seems everyone is using different binders as well. From Panko to Flax seed, and oatmeal, crackers... The list goes on. What's the best one for salmon?
Dill is out as a spice. I'm not a Dilly of a person. Just a P.I.T.A.
I'll just be using 1 fillet. It weighs 1Lb 3/4 oz.
How would you make Fresh Salmon Cakes?