Dinner Details

Medium Prep time: 40-45 min.

Medium Instructions

Thaw in refrigerator.
1.Preheat oven to 400°F. Place salmon fillets on foil-lined baking sheet sprayed with nonstick cooking spray. Drizzle with 1 Tbsp. olive oil and sprinkle with salt and pepper to preference.
2.Bake salmon fillets for 12-15 min. (internal temp. 145°F). Remove from oven. Using two forks, shred salmon into flakes. Set aside to cool.
3.Once salmon is cool enough to touch, add flaked salmon to a large mixing bowl and combine with wet and dry mixtures and 1/2 tsp. kosher salt. Gently stir to combine.
4.Form salmon cakes by pressing firmly together to make 6, 1-inch thick cakes. Let rest in refrigerator for 5-10 min.
5.Heat large saute pan on med. high heat and add 1 Tbsp. olive oil to pan. Add cakes to heated oil and cook 3-4 min. per side, or until golden brown and crispy. Remove from pan and cool on paper towel.
6.Place tangy tartar sauce and 1/2 tsp. kosher salt into bowl. Stir to combine and serve with salmon cakes.

Medium Air Fryer Instructions

Thaw in refrigerator.
1.Preheat air fryer to 400°F. Lightly spray basket with nonstick cooking spray. Sprinkle salmon with salt and pepper to preference. Place fillets in air fryer, making sure they are not overlapping.
2.Cook salmon for 7-10 min. (internal temp. 145°F). Remove from air fryer and using two forks, shred salmon into flakes. Set aside to cool.
3.Once salmon is cool enough to touch, add to a large mixing bowl and combine with wet and dry mixtures and 1/2 tsp. kosher salt. Gently stir to combine.
4.Form salmon cakes by pressing firmly together to make 6, 1-inch thick cakes. Let rest in refrigerator for 5-10 min.
5.Add cakes into air fryer and cook at 400°F for 8-10 min., or until golden brown and crispy. Cook in batches, if necessary, so as not to overcrowd the basket. Remove from air fryer and cool on paper towel.
6.Place tangy tartar sauce and 1/2 tsp. kosher salt into bowl. Stir to combine and serve with salmon cakes.

Large Prep time: 40-45 min.

Large Instructions

Thaw in refrigerator.
1.Preheat oven to 400°F. Place salmon fillets on foil-lined baking sheet sprayed with nonstick cooking spray. Drizzle with 2 Tbsp. olive oil and sprinkle with salt and pepper to preference.
2.Bake salmon fillets for 12-15 min. (internal temp. 145°F). Remove from oven. Using two forks, shred salmon into flakes. Set aside to cool.
3.Once salmon is cool enough to touch, add flaked salmon to a large mixing bowl and combine with wet and dry mixtures and 1 tsp. kosher salt. Gently stir to combine.
4.Form salmon cakes by pressing firmly together to make 12, 1-inch thick cakes. Let rest in refrigerator for 5-10 min.
5.Heat large saute pan on med. high heat and add 2 Tbsp. olive oil to pan. Add cakes to heated oil and cook 3-4 min. per side, or until golden brown and crispy. Remove from pan and cool on paper towel.
6.Place tangy tartar sauce and 1 tsp. kosher salt into bowl. Stir to combine and serve with salmon cakes.

Large Air Fryer Instructions

Thaw in refrigerator.
1.Preheat air fryer to 400°F. Lightly spray basket with nonstick cooking spray. Sprinkle salmon with salt and pepper to preference. Place fillets in air fryer, making sure they are not overlapping.
2.Cook salmon for 7-10 min. (internal temp. 145°F). Remove from air fryer and using two forks, shred salmon into flakes. Set aside to cool.
3.Once salmon is cool enough to touch, add to a large mixing bowl and combine with wet and dry mixtures and 1 tsp. kosher salt. Gently stir to combine.
4.Form salmon cakes by pressing firmly together to make 12, 1-inch thick cakes. Let rest in refrigerator for 5-10 min.
5.Add cakes into air fryer and cook at 400°F for 8-10 min., or until golden brown and crispy. Cook in batches if necessary, so as not to overcrowd the basket. Remove from air fryer and cool on paper towel.
6.Place tangy tartar sauce and 1 tsp. kosher salt into bowl. Stir to combine and serve with salmon cakes.

Serving Suggestion

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