Scrumptious Salmon Cakes
These salmon cakes are packed with flavor and easy to make. They’re perfect for a weeknight meal or a weekend brunch.
Ingredients:
- 1 (15 oz) can salmon, drained and flaked
- ¾ cup panko breadcrumbs
- ½ cup chopped fresh parsley
- 1 large egg, beaten
- 2 green onions, chopped
- 1 tablespoon Dijon mustard
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Vegetable oil for cooking
Cooking Guide:
- In a large bowl, combine the flaked salmon, panko breadcrumbs, parsley, beaten egg, green onions, Dijon mustard, Parmesan cheese, Worcestershire sauce, lemon juice, garlic powder, salt, and pepper. Mix gently until everything is well combined.
- Form the mixture into 8 equal-sized patties.
- Heat a thin layer of vegetable oil in a large skillet over medium heat.
- Carefully add the salmon patties to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
- Drain on paper towels to remove excess oil.
Tips:
- For a more flavorful salmon cake, use leftover cooked salmon instead of canned salmon. Just flake the cooked salmon and add it to the bowl with the other ingredients.
- If you don’t have panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
- If the mixture seems too wet, add a little more panko breadcrumbs until it holds its shape.
- Don’t overcrowd the pan when cooking the salmon cakes. Cook them in batches if necessary.
- Serve salmon cakes with your favorite dipping sauce, such as tartar sauce, remoulade sauce, or dill sauce.
- You can also add other ingredients to the salmon cake mixture, such as chopped red bell pepper, chopped celery, or a pinch of dried dill weed.
- Leftover salmon cakes can be stored in the refrigerator for up to 3 days. Reheat them gently in a skillet over low heat until warmed through.
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