Classic Salmon Cakes are so tasty, they don't even need a sauce. A simple squeeze of lemon or lime does the trick for these fantastic Salmon Cakes.
2/3 cup panko (Japanese breadcrumbs), divided
1 tablespoon minced fresh flat-leaf parsley
2 tablespoons finely chopped green onions
2 tablespoons canola mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 large egg, lightly beaten
8 ounces cooked, flaked salmon
1 tablespoon olive oil
1 lemon, quartered
How to Make It
Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add salmon; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape salmon mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.
Delicious is all I could say. I only had curly parsley, red onion and canned salmon on hand along with the other ingredients so I went for it. These were the best salmon cakes I have ever made. I have been using a recipe from my grandma for years but will now use this. Sorry grandma.
My husband has not stopped raving about this recipe. I guess I'll be going to the trouble of making it, even though I tend to avoid recipes with 12 ingredients. Rarely does my hubby show enthusiasm about a meal, especially a fish meal.I made this recipe tonight with canned salmon (i.e. I doubled the recipe ingredients, and used one fourteen and a half oz. can of pink salmon). If you use canned salmon, be sure to omit the additional salt, and to press out all liquid from the salmon.I increased the cayenne pepper a bit, and the dear hub couldn't say enough good about these salmon cakes -- even with canned salmon. By the way, my thought is that fresh or frozen salmon fillets can stand up on their own, needing very little help. I specifically was looking for a recipe to "doctor up" canned salmon which, though economical, does need a little help. I like having canned salmon in the pantry as a main staple and good protein source.Well, this recipe fits the bill! Thanks for sharing it with us. 5 stars for impressing my hubby so much -- and me, too. Very tasty!A doubled recipe with a 14 1/2 oz. can of pink salmon fed two of us for two dinners.
These were delicious! I think the key is using fresh salmon, don't sub with can fish. I put sea salt & fresh ground pepper in the salmon & broiled for about 15 minutes (I had a little over a pound) and I didn't add additional salt and pepper in the salmon mixture. After the salmon cooked it came together pretty quick.
This is pretty much how I like to make salmon cakes. But, I like to add celery (for the crunch) and the zest of the lemon to elevate the lemony flavor! Additional tip not listed in this recipe - make sure to get all the liquid out of the cooked salmon! You can squeeze it out with your hands or press it through a colander. The egg, panko and mayo will bind it all together better. If it's too dry, I add more mayo.
My husband loves salmon cakes. He LOVES them. He said these salmon cakes were the best he's had in his entire life. They are truly awesome. They look and taste amazing and the use of spice is first-rate!
Delicious way to change up salmon! They do have a kick. I reduced the pepper because I have toddlers but still found it a little zippy. As with a lot of CL recipes, one cake wasn't really enough. My husband and I both had two cakes.