Classic Salmon Cakes

Photo: Brian Woodcock; Styling: Cindy Barr

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.

Yield: Serves 4 (serving size: 1 salmon cake and 1 lemon wedge)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 24 Minutes
Total: 24 Minutes

Nutritional Information

Amount per serving
  • Calories: 210
  • Fat: 11g
  • Saturated fat: 1.4g
  • Sodium: 307mg

Ingredients

  • 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

Preparation

  1. 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. 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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