The Mistake You Should Avoid When Making Salmon Cakes

When making salmon cakes, one common mistake to avoid is using too much binder, such as breadcrumbs or flour. This can lead to dense, dry cakes that mask the delicate flavor and texture of the salmon. Instead, aim for a balance where the binder holds the cakes together without overwhelming the primary ingredient. Opt for fresh or canned salmon, ensuring it is well-drained and flaked, as this will help the cakes maintain a tender consistency. Incorporating moisture-rich ingredients like mayonnaise or yogurt can help keep the cakes juicy. Season the mixture with fresh herbs, lemon zest, and spices to enhance the natural taste of the salmon. When shaping the cakes, handle them gently to avoid compacting the mixture too tightly. Frying them over medium heat allows the outer layer to crisp up while the inside remains moist. Lastly, let the salmon cakes rest briefly after cooking to allow them to firm up, which makes them easier to serve. By focusing on these techniques, you ensure that your salmon cakes remain flavorful and succulent, highlighting the essence of the salmon rather than overshadowing it with fillers.