Simple Salmon Cakes

Julia Ferguson

By
@judyjellybean

This recipe comes from the back of the package of Chicken of the Sea Pink Salmon. This is my go to recipe for salmon patties. I have tried them with crackers but have found I like the breadcrumbs better. They are crunchy on the outside and tastey on the inside. I also like the convenience of the salmon in the pouch, no waste and not bone or skin to deal with, yuck!


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Comments:

Serves:

pkg says 4

Prep:

15 Min

Cook:

10 Min

Method:

Pan Fry

Ingredients

1 - 6 oz
pouch chicken of the sea skinless boneless pink salmon
1/4 c
finely chopped green onion
1/4 c
mayonnaise
1 Tbsp
fresh squeezed lemon juice
1/2 tsp
garlic powder
couple dash(es)
cayenne pepper, (i use tobasco sauce)
1/4 c
finely chopped red bell pepper
1 medium
egg, beaten
1 c
seasoned breadcrumbs, (i use plain)
3 Tbsp
butter, (i use canola oil)
1/4 tsp
seasoned salt, (i leave out)

Directions Step-By-Step

1
Combine first seven ingredients in medium sized mixing bowl. add beaten egg and 1/3 c. of the bread crumbs (*see note). form mixture into 4 balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick. In skillet, melt butter over medium heat. Fry 3-4 minutes per side or until golden brown.
2
* Note: Instead of using 1/3 c. of the breadcrumbs, I usually use 1/2 c. and use the rest for the breading. Also, after putting mixture together I slide the bowl into a ziplock bag and place in the refrigerator until ready to patty up the mixture and fry. Instead of making into 4 patties, I use a serving spoon and scoop up enough mixture to fill the spoon. I usually get 7-8 smaller patties. I have also baked these and they turn out great. I recommend spraying them with cooking spray and baking on parchment in a 350-375 degree F. preheated oven and turning when browned on bottom. Continue to bake until both sides are golden brown.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #salmon, #patties