Smoked Salmon Cakes | SeaBear Smokehouse

Smoked Salmon Cakes

$22

Choose your Quantity

- +

2 Cakes (3 oz each)
Ships Frozen
Cook & Serve

Made with SeaBear’s signature Smoked Wild Sockeye Salmon, these salmon cakes are designed for simple, reliable preparation. Each 3 oz. cake is lightly coated in panko for a crisp exterior and balanced texture.

Easy to prepare by baking, broiling, or pan-sautéing, Smoked Salmon Cakes work well as an appetizer or main, offering a straightforward way to serve smokehouse flavor without extra effort.

SKU 20-2-16090-2

Your Seafood Cakes have been quick-frozen to lock in the flavor, and shipped to you on dry ice. Upon arrival, please freeze or refrigerate. These seafood cakes will keep in the freezer for approximately 3 months; once thawed please use within 1-2 days. We do not recommend re-freezing Seafood Cakes.

Cooking

We recommend cooking your seafood cakes while slightly thawed, but still firm. While these seafood cakes can be baked or pan-fried, we definitely recommend pan frying in canola oil. Pan fry the seafood cakes until brown on one side, then flip over and pan fry for another minute until brown. Once the seafood cakes are brown on both sides, place in oven and bake at 375F for 8 to 10 minutes, depending on your oven. To bake, pre-heat oven to 350F. Place cakes on a lightly oiled cookie sheet. Bake for 15 minutes to a golden brown. If desired, finish by broiling 2-3 minutes for a golden brown on top.

Serving

We recommend serving these Seafood Cakes quite simply, allowing the flavors of the unique ingredients to shine through. Place each cake on a lettuce leaf and serve with a lemon wedge. A fruit or tomatillo salsa also makes a nice accompaniment. For wine to enjoy with your seafood cakes we suggest a light Pinot Gris.

Smoked Salmon Cakes

Preparation & Serving
Nutrition Info

Section 2

Your Seafood Cakes have been quick-frozen to lock in the flavor, and shipped to you on dry ice. Upon arrival, please freeze or refrigerate. These seafood cakes will keep in the freezer for approximately 3 months; once thawed please use within 1-2 days. We do not recommend re-freezing Seafood Cakes.

Cooking

We recommend cooking your seafood cakes while slightly thawed, but still firm. While these seafood cakes can be baked or pan-fried, we definitely recommend pan frying in canola oil. Pan fry the seafood cakes until brown on one side, then flip over and pan fry for another minute until brown. Once the seafood cakes are brown on both sides, place in oven and bake at 375F for 8 to 10 minutes, depending on your oven. To bake, pre-heat oven to 350F. Place cakes on a lightly oiled cookie sheet. Bake for 15 minutes to a golden brown. If desired, finish by broiling 2-3 minutes for a golden brown on top.

Serving

We recommend serving these Seafood Cakes quite simply, allowing the flavors of the unique ingredients to shine through. Place each cake on a lettuce leaf and serve with a lemon wedge. A fruit or tomatillo salsa also makes a nice accompaniment. For wine to enjoy with your seafood cakes we suggest a light Pinot Gris.

Section 2

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Since 1957, we’ve taken great pride in sharing with you the bounty of the Pacific Northwest. If for any reason you are not absolutely thrilled with our products and service, we will immediately replace your order, refund your money, or do whatever it takes to make it right. That is our promise.

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Smoked Salmon Cakes

THE FISHERMAN’S OATH