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Salmon Cakes

Yields6 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

 1 lb fresh salmon filet* (or 1 can salmon, drained)
 Garlic Salt
 Black Pepper
 Olive Oil
 1 medium onion 1 cup finely diced
 1/2 red bell pepper diced
 3 Tbsp unsalted butter divided
 1 cup Panko bread crumbs Japanese Style crumbs
 2 large eggs lightly beaten
 3 Tbsp mayo
 1 tsp Worcestershire sauce
 1/4 cup minced fresh parsley

Preheat Oven to 425˚F.


Heat a medium skillet over medium heat.


Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.


In a large mixing bowl, combine flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 6 patties (1/2 cup each).


Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat, add half of the salmon cakes and sauté 3 1/2 to 4 min per side or until golden brown and cooked through.


Move to a paper-towel-lined plate.

Nutrition Facts

Servings 6