Smoked Salmon Cakes with YoungBae Seasoning

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  • Regular price $14.50
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Salmon Cakes we made with wild-caught Atlantic Salmon, lemon zest, Dijon mustard, and YoungBae Spice, a local twist on "Old Bay" Spice by Indy's own Food.Love.Tog.

four 4oz salmon cakes -- fully assembled and ready to cook & serve (see easy instructions below) 

Serve our house-smoked fish cakes as an appetizer, or as an entree paired with a summer greens salad, or even as a sandwich or wrap. Also delicious with our Bavarian Mustard and St. Elmo's Remoulade

Salmon Cake Ingredients: smoked salmon, sweet potato, Panko bread crumbs, scallions, eggs, lemon juice, lemon zest, parsley, mayonnaise, Dijon mustard, hot sauce, YoungBae Seasoning Mix (by Food.Love.Tog), paprika

Contains eggs & wheat.

Cooking Instructions:

  1. Store fish cakes in freezer and thaw before preparing.
  2. Pour about a 1/2 inch of the high-heat oil of your choice into a sauce pan and warm over medium heat. (High-heat oils -- like canola, vegetable, sunflower, safflower, soybean, and more -- have a higher smoking point than extra virgin olive oil or butter.)
  3. Once the oil is hot, sauté Salmon Cakes until warm through and golden brown on the bottom. Carefully turn each Salmon Cake to brown the other side. (About 4-5 minutes each side.)
  4. Remove Salmon Cakes from the pan and place on a paper towel. Let rest 2-3 minutes.
  5. Serve as you like -- we especially enjoy paired condiments including our Bavarian Mustard or St. Elmo's Remoulade