Rating: 5 stars
18 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light April 2013

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Read the full recipe after the video.

Recipe Summary test

hands-on:
24 mins
total:
24 mins
Yield:
Serves 4 (serving size: 1 salmon cake and 1 lemon wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

210 calories; fat 11g; saturated fat 1.4g; sodium 307mg.
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