There are several great foods that I learned to make from my mother-in-law. Red salmon cakes is one of them. My mother-in-law makes very delicious salmon cakes with canned red salmon. Every now and then, I have difficulty finding canned red salmon in a store and the price keeps increasing. The last time I bought a can, it was almost 9 dollars. I’ve already tried pink salmon as a substitute because it’s much cheaper than red salmon. However, the flavor is not quite right. It tells me that you get what you pay for. Anyway, I didn’t give up and I still wanted to find a good replacement. It should be a good price, healthy, and more importantly, tasty. I finally found the answer: Sempio’s canned mackerel. As you know, mackerel is considered as a healthy fish, like salmon. Canned mackerel is about 1/3 the price. Plus, surprisingly, the mackerel cakes had a similar flavor and texture compared to the salmon cakes – closer than pink salmon. So, I’m very excited to share my delicious mackerel cake recipe with you today. All my family enjoyed them. I hope you enjoy them as much as we did. Try them someday. 🙂
Yield: 6 Cakes
Short Korean Lesson
- SinSaengA (신생아) = Newborn Baby
- MiSukA (미숙아) = Premature Baby
Video Instructions
Main Ingredients
- 1 Canned Mackerel (14 oz)
- ½ Cup Korean Bread Crumbs
- 2 Eggs
- 2 Tbsp Dried Parsley
- ½ tsp Lemon Juice
- ¼ tsp Salt
- ⅛ tsp Black Pepper
- 2 Tbsp Salted Butter
Directions
Obtain 1 can of mackerel (14 oz). Drain it. I used Sempio’s canned mackerel for this recipe.
Gently remove bones and skin with a fork. Then gently rinse the mackerel to clean it.
Discard only the skin and bones; keep the dark colored flesh. The dark part is the healthiest part with plenty of omega 3. You will get about 1 generous cup from 1 can.
Put the mackerel in a mixing bowl and tear it apart into little pieces with a fork.
Add the rest of the ingredients, except the butter, into the bowl: ½ cup Korean bread crumbs, 2 eggs, 2 Tbsp dried parsley, ½ tsp lemon juice, ¼ tsp salt, and ⅛ tsp black pepper. Mix everything together.
Scoop out about ⅓ cup of mackerel mixture and form it into a round patty shape.
Form the patties by gently rolling, pressing, and patting. You will get about 6 patties with this recipe.
In a heated pan, add 2 Tbsp of salted butter and melt it.
Place the mackerel patties in the pan and fry on one side for 5 minutes on medium-high.
5 minutes later, flip the patties and fry for another 5 minutes on the other side, or until both sides become nicely golden brown.
I served the mackerel cakes with buttered spaghetti, carrot, peas, and apple sauce. Depending on your tastes, serve it with any other sides for your meal. Enjoy!
Looks very delicious & easy too, Thanks for the recipe
hi Maha,
You are welcome. thanks ^^
Hey Aeri!
I absolutely love your recipes! I would like to ask you a question. I love making haemul pajeon. And I have made it for my friends and family before. On Sunday’s I have drama class at church and they wanted me to make the haemul pajeon for them. Church starts at 10:30 and ends at 12 and then drama class is afterwards. (now here is my question) How would I keep the pajeon from getting soggy. I’ll be making it right before church. Any tips?
Many thanks,
Faith
hi Faith Friedman,
I’m very sorry for late reply. ㅜ,ㅜ About your answer, it is difficult to avoid being soggy after time pass, that’s why it’s the best to serve it right after it’s cooked. My tip can be.. You cook the jeon ahead of time, keep them on top of cooking foil.. then.. before you serve.. quickly heat both sides of the jeon on the heated pan (medium-high) with little bit of oil.. so it can bring back the crispy texture a little..Thanks..and sorry again for late reply.
These were super easy and delicious too. My husband and six-year-old both wolfed them down. I will definitely be adding them to my rotation. Thanks Aeri!
I’m glad that your family liked this. Yes, this is one of our regular meal since everybody love it. 🙂 thanks
Just found your recipe here and it is very impressive. I too, do not like pink salmon so this was an excellent idea. Mine will be served with white beans and turnip greens with a dodger of cornbread. Did I mention I am from the south. Thanks for sharing!
hi Carla,
Your meal plan sounds delicious. 🙂 Thank you very much for your comment.
Hi, Aeri!
We can’t always find canned godungeo but always got kongchi available. Would it taste the same with kongchi or it’s got to be godungeo?
Thanks,
hi Ima,
Oh.. kongchi.. I’m afraid to try that..because it has more thin thorns…and it has more fishy taste than mackerel.. if you want to try this recipe.. you can try red salmon from can too..because that’s original recipe ingredient anyway. 🙂
I enjoyed your version of mackerel cakes. Instructions were very easy to follow. Had everything in my kitchen so I was able to prepare them in a jiffy. Served them for “breakfast” this morning.
Thank you for sharing.
hi Sandra,
Great job. 🙂 Thanks for trying my recipe. You made me happy. hehe
I buy some from dollar tree.not as big as yours,but worth the dollar.i would love to send you some for your recipe my name is Ina.whats your address?
hi Ina,
Sorry but I don’t know what you meant you bought from dollar tree.
It’s a store