If you make one thing this month, make these! I can’t say enough wonderful things about these Salmon and Leek Cakes. I’ve been making them for years and years and each time they are just as delicious as the previous time. Take a look!
UPDATED (originally posted October 5th,2015)
And if you love this recipe, you need to check out my Baked Salmon & Sauteed Brussel Sprouts.
Start with fresh ingredients
Here you can take a little look into what we’re using for this recipe. Again, simple and basic ingredients.
I use frozen salmon because they don’t catch salmon around here on the south west coat of Spain.
However, in the supermarket it appears to be fresh as it’s the cooler section and not the frozen section. The fish has been frozen and is defrosted for the customers convenience. So any kind of frozen salmon works perfect. But if you have fresh, you’re lucky.
Time to get cooking
It’s always best to multi task when cooking. It saves a whole bunch of time. The cooking time on the salmon and the potatoes is both about 20 minutes. So, get them both going at the same time.
The salmon gets drizzled in a little oil and seasoned with garlic, salt and pepper. In a preheated 350 degree F oven for 20 minutes.
And peel, dice and wash the potatoes. Cook those for about 20 minutes as well.
We’re going to roughly chop the leeks and then sautee them on the stove top in a little bit of olive oil. Sautee them for about 5 – 8 minutes.
The full recipe will be at the very end, after all the photos. Scroll down now if you want to get straight to it.
Here we have the perfectly cooked salmon all ready to go.
Now, get all your cooked ingredients in front of you to start making your salmon cakes!
Add everything to a bowl and mix it up.
Form into patties. Today I got nine patties. So depending on how big you make them, the number of salmon cakes will vary.
At this stage, you could wrap them and refrigerate them to cook later.
How to Get The Salmon and Leek Cakes Crisp
Dredge them lightly in flour. This is to help with a crispy exterior.
Add the oil to a deep sided skillet over medium heat. Give it a few minutes to heat up and add salmon cakes. You will most likely need to do this in two batches. Cook each side for 3 – 4 minutes or until golden in colour. Flip, cook other side and remove from pan.
Drain off excess oil on paper towels.
Delicious fresh and crisp Salmon & Leek Cakes! I can’t say enough great things about this recipe. I don’t have enough finger toes to count how many times I’ve made them. Mike, the husband, loves them. And, so do I! The kids, not so much. You can’t win them all.
Served Here with a Lemon Basil Cream Sauce
NOTE: Pictured here today, you’ll see these cakes served with a Lemon Basil Cream Sauce. I did not include step-by-step photos of the sauce. But, you will find the full recipe below with the salmon cakes.
If you are going to make the sauce to go with the salmon cakes, I recommend making it once you have put your fish cakes together and before you fry them. This way the fish cakes will be served hot and crispy with sauce.
Enjoy The Salmon and Leek Cakes
This is a perfect date night or having company over dinner. You can make the cakes in advance, pop them in the fridge and cook them just before serving.
And if you love this dish, my Lemon Crusted Baked Cod is a perfect light seafood dinner too. As well as the Zesty Pan Seared Salmon. That’s delish!
If you do choose to make the sauce, yes you can make that in advance as well. Just keep in mind, when reheating you may need to add a splash of cream to thin it out a bit.
Goes great with any green vegetables. Roasted tender stem broccoli would go nice or just some sauteed asparagus. You choose. Either way, it’s a delicious dinner.
Enjoy and I’ll be back as soon as I can with more delicious food to share.
Happy Cooking!
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Salmon & Leek Cakes
Ingredients
For the Salmon Cakes:
- 1 salmon fillet, 1 lb/500 grams
- 1 Leek thinly sliced cross ways
- 2 potatoes large, peeled and cut into small pieces
- Small bunch of fresh parsley finely chopped
- 2 Tablespoons olive oil
- 1/4 Cup sunflower oil for frying
- 2 Garlic cloves crushed
- 1 tsp salt
- 1 tsp pepper
- 1/4 Cup bread crumbs fine
- 1/4 cup Flour for coating salmon cakes
For the Lemon Basil Cream Sauce:
- 1/2 Onion finely chopped
- 1 Garlic clove crushed
- 1 Tablespoon olive oil
- 1 Cup heavy cream
- 3/4 Cup white wine
- Juice and zest of half a lemon
- Small bunch of fresh basil roughly chopped
- Salt and pepper
- 1 Tablespoon corn flour
- 2 Tablespoons cold water
- Pinch sugar optional
Instructions
- Preheat oven to 350 degrees F. Put the salmon in a baking dish, drizzle over one tablespoon of olive oil, crushed garlic, salt and pepper. Bake for about 20 minutes.
- In a medium skillet, add the other tablespoon of olive oil and the leeks. Cook the leeks over a medium heat for about 10 minutes, until they are soft and lightly golden. Remove from heat.
- Boil the potatoes for about 20 minutes. Remove from heat and drain the water.
- In a large mixing bowl, mash the potatoes until they are quite smooth. Flake apart the salmon with your fingers and add it to the potatoes. As well, toss in the leeks, chopped parsley, bread crumbs, salt and pepper. Stir well together to combine all ingredients.
- Divide the mixture into 8 balls and turn it out onto a floured surface. With your two hands form each ball into a patty. Coat each patty in flour and set it aside. In a large non stick skillet set over a high heat, add the sunflower oil. Heat the oil until it is just about sizzling and fry your salmon cakes in batches. I usually put 4 in the pan at a time. Cook each side for about 4 minutes. You want them crispy and golden brown. Remove from pan and drain on paper towels. Serve straight away.
- To make the sauce:
- In a small saucepan set over medium heat, add the olive oil, garlic and onions. Cook for about 5 – 7 minutes until soft. Add the wine and reduce the heat to low. Cook until the wine has reduced by about half, about 10 minutes. Add cooking cream, stir well and simmer over a low heat for 5 minutes.
- Set a fine strainer over a medium bowl and pour the sauce over the strainer. Discard the onions and return the sauce to the pan over a medium heat.
- Add lemon juice, zest, fresh chopped basil, pinch of sugar, salt and pepper. Stir well.
- Mix the cornflour with water and whisk.
- Add the cornflour to the sauce and whisk until it thickens.
- Remove from heat and serve.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
thanks for stopping by and hope to see you soon!
