I thought this recipe was outstanding. I followed the recipe as written with the exception of using canned salmon. Everything turned out delicious. Per the previous comments I did create the patties and then placed them in the refrigerator for about 30 minutes before cooking. The family was intrigued with the meal based on the wonderful smell coming from the kitchen as the salmon cakes were cooking. Will definitely make again.
Classic Salmon Cakes
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.
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Total: 24 Minutes
- Calories: 210
- Fat: 11g
- Saturated fat: 1.4g
- Sodium: 307mg
- 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
- 1. 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.
- 2. 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.
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