Salmon Cakes

Pin It

Hi all,

I did manage to get a picture of the salmon cakes and wanted to share the recipe here.  I was so thankful the night I had made them.  Our house guest staying with us, remarked that these were the best salmon cakes he had ever tasted!   What a wonderful praise to receive, Thank You Lord for helping me in the kitchen.

So here goes...

2 pounds fresh salmon (you can try canned, I never have but the recipe does say you can use that)

2 eggs beaten

2 cups bread crumbs (add a little at a time to stiffen mixture up, you might not need that much)

1/4 cup fresh parsley chopped

1/4 cup chopped green onions

2 teaspoons minced fresh dill weed

1 tsp. fresh lemon juice

1/4 teaspoon black pepper

2 tablespoons butter

Panko Bread crumbs for coating...check your Asian section of your market if not by the regular bread crumbs

1. In a large mixing bowl, place the bread crumbs, salmon, parsley, onions, dill, lemon and pepper.  Mix well.  Make patties about a 1/2 inch thick and maybe about 2" across at the most.

2. Place your Panko crumbs on a plate and dip your pattie into the crumbs and thoroughly coat.  Place them onto a cookie sheet.  When you are done, place the cookie sheet in the refrigerator for about 20 minutes so they firm up, this way they will not fall apart when cooking.

3.  Heat your butter (you could use olive oil) on the stove to medium heat.  Place your patties in when the oil is hot, cook them about 1.5 to 2 minutes max. on each side.  The salmon should have a translucent sheen to it not bright pink.  Bright pink will mean it is over cooked and the pattie will be too dry.

For a sauce you can use Tartar sauce or try this:

Mustard Dipping sauce:

1/4 cup mayonnaise

2 tsp. Grey Poupon Mustard

2 tsp. milk

1/2 tsp. Worcestershire sauce

1/4 tsp. A-1 sauce

mix together and chill until needed

Enjoy!!!