simple salmon cakes

Name: Simple Salmon Cakes
Prep time: 15 min
Cook time: 10 min
Cuisine: American
Ingredients: 1 - 6 ounce(s) pouch chicken of the sea skinless boneless pink salmon; 1/4 cup(s) finely chopped green onion; 1/4 cup(s) mayonnaise; 1 tablespoon(s) fresh squeezed lemon juice; 1/2 teaspoon(s) garlic powder; couple dash(es) cayenne pepper, (i use tobasco sauce); 1/4 cup(s) finely chopped red bell pepper; 1 medium egg, beaten; 1 cup(s) seasoned breadcrumbs, (i use plain); 3 tablespoon(s) butter, (i use canola oil); 1/4 teaspoon(s) seasoned salt, (i leave out)

(1 RATING)

194 Pinches 3 Photos

Julia Ferguson

Greenwood, IN

Updated on Aug 28, 2011

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!

Rate

Simple Salmon Cakes, dredged in bread crumbs and fried to a golden brown. A drizzle of fresh lemon juice over the top of these salmon cakes is all that is needed to dress them up for that tasty bite.

prep time 15 Min

cook time 10 Min

method Pan Fry

yield pkg says 4

Ingredients

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

How To Make simple salmon cakes

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.

Step 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.
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