We love serving salmon cakes on their own with a simple sauce like this Creamy Dill Sauce<\/a>. For veggie pairings, try coleslaw, Caesar salad<\/a> or tabouli. Potatoes<\/a>, sweet potatoes, rice, couscous and quinoa work well too. Roasted or grilled veggies, onion rings, watermelon, fruit salsas, grilled pineapple and cold soups like gazpacho would add a summery touch.<\/p>"
}
}
,
{
"@type": "Question",
"name": "Can I make salmon cakes ahead of time?",
"acceptedAnswer": {
"@type": "Answer",
"text": " Absolutely. Whether you thoroughly cook them several hours ahead or one to two days, they should be refrigerated in an airtight container. When you’re ready to use them, give them a touch of heat in a 350°F oven for about 10 minutes. Or you can speed things up a bit in an air-fryer or microwave. (Note: The microwave is our least favorite option, only because the cakes won’t be as crispy.) You can freeze salmon cakes for up to three months (but the sooner you use them, the better they are). Wrap each cake individually in tight plastic wrap or add wax paper between each, then place the cakes in a freezer-safe bag. The goal is to prevent the salmon cakes from sticking to each other. When you’re ready to use them, thaw them in the refrigerator for 8 to 10 hours before heating.<\/p>"
}
}
,
{
"@type": "Question",
"name": "What’s the difference between panko and regular breadcrumbs?",
"acceptedAnswer": {
"@type": "Answer",
"text": " We like panko for frying salmon cakes. It’s made from crustless bread that’s been baked using an electric current. It has bigger flakes than regular dry breadcrumbs, which are made from toasted bread. Panko consistently absorbs less oil, too, so frying with panko provides a lighter, crunchier topping than regular breadcrumbs. If you prefer a less crunchy topping, though, breadcrumbs will work.<\/p>"
}
}
]
} ] }
]