Holmestead Cookin’: Salmon Ball. Combining food storage with home raised eggs and produce from the garden. I tried five different methods of cooking salmon in search of meltingly-soft, flavorful salmon. Salmon is readily available, extremely versatile and simply delicious.
Place your filets on an aluminum foil or parchment-lined baking. These salmon cakes are crisp on the outside with tasty bites of flaked salmon. SUPER EASY and truly delicious salmon cakes! You can have Holmestead Cookin’: Salmon Ball using 6 ingredients and 7 steps. Here is how you cook it.
Ingredients of Holmestead Cookin’: Salmon Ball
- You need 4 cans of Sockeye Salmon (4 x 250 grams = 1000 grams total).
- Prepare 5 tablespoons of finely chopped red onions.
- You need 2 of bricks of Cream Cheese (2 x 250 grams = 500 grams total).
- You need 4-5 teaspoons of horseradish (based on your preference).
- Prepare 2 tablespoons of lemon juice.
- It’s 10 grams of chopped parsley.
Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper. Learn how to cook the perfect piece of salmon, whether it’s baked, roasted or pan-fried. Our guide reveals the best way to crisp skin plus five different ways to cook this versatile fish. Learn how to cook salmon five ways with our Ultimate Guide to Cooking Salmon.
Holmestead Cookin’: Salmon Ball instructions
- Combine salmon, cream cheese, onion, lemon juice, and horseradish in a large mixing bowl..
- With a hand mixer, mix until completely blended together..
- With a wet spatula (periodically run it under tap water to keep it wet), ball up the mixture into a mound. If your spatula is not wet, the mixture will stick to it, and create a messy end result..
- With a wet spatula (continue to keep it wet), roll the ball from your mixing bowl into your presentation dish, and shape it to your desired shape..
- Cover the exposed surface with chopped parsley..
- If you do not intend to serve immediately, cover and chill in fridge for as long as possible (ideally 24 hours – as it becomes more flavorful as it chills)..
- Serve with crackers..
Plus, learn how to buy, prep, and store salmon. Cuts of salmon don’t need much more preparation than a quick pat dry with a paper towel before cooking, but there is one optional step. Tender, juicy salmon is perfect for grilling. While most fish are too lean and delicate to go directly on the grill, salmon is well-suited to high-heat cooking. Let it rest for a few minutes before serving to allow for some carryover cooking.
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Recipe: Perfect Holmestead Cookin’: Salmon Ball
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Pin RecipeIngredients
- You need 4 cans of Sockeye Salmon (4 x 250 grams = 1000 grams total).
- Prepare 5 tablespoons of finely chopped red onions.
- You need 2 of bricks of Cream Cheese (2 x 250 grams = 500 grams total).
- You need 4–5 teaspoons of horseradish (based on your preference).
- Prepare 2 tablespoons of lemon juice.
- It’s 10 grams of chopped parsley.
Instructions
- Combine salmon, cream cheese, onion, lemon juice, and horseradish in a large mixing bowl..
- With a hand mixer, mix until completely blended together..
- With a wet spatula (periodically run it under tap water to keep it wet), ball up the mixture into a mound. If your spatula is not wet, the mixture will stick to it, and create a messy end result..
- With a wet spatula (continue to keep it wet), roll the ball from your mixing bowl into your presentation dish, and shape it to your desired shape..
- Cover the exposed surface with chopped parsley..
- If you do not intend to serve immediately, cover and chill in fridge for as long as possible (ideally 24 hours – as it becomes more flavorful as it chills)..
- Serve with crackers..
