Salmon Cakes

I can still remember my Mom making salmon cakes when I was little. She would open that can of pink or red wild caught salmon and make the most delicious little salmon patties. We just loved them and I still do.  She wasn't big on adding peppers and other veggies....just some salmon and onion and a little binder to hold them together.  Today I still use her same recipe but usually, instead of canned salmon, I like to use leftover salmon from the night before.  You can use either canned or fresh for this recipe....both are so good.

Salmon Cakes 

1 lb. boneless salmon filet

2 tablespoons olive oil

1 tablespoon butter
4 slices of bread for 2 cups fresh breadcrumbs
1 small onion, chopped (about 1/4 cup)
salt and pepper to taste
2 eggs, beaten
2 teaspoons lemon juice

1/4 teaspoon salt

1/8 teaspoon pepper

1 teaspoon dried parsley
1 small pinch of red pepper flakes (optional)

1 cup panko

2 tablespoon butter for frying

1 tablespoon of olive oil for frying

Melt one tablespoon butter in a hot skillet over medium-high heat. Sprinkle salmon with a dash of salt and pepper. Sear the salmon in the skillet on both sides and remove from heat and allow to cool. Do not cook until done as the salmon will continue to cook once you make up your patties and fry them.   If using canned salmon, omit this step.  Just open your canned salmon and pour in a large bowl.

Once salmon has cooled break it into small pieces into a large bowl.  Make your own breadcrumbs by adding 4 slices of white bread to a food processor until you have fine crumbs to add to your bowl of salmon. 

Add eggs, onion, salt, pepper and parsley along with the lemon juice.  If adding pepper flakes add them now. Using hands mix all the ingredients and form into patties. Place patties on plate and put them in the freezer or refrigerator for at least 15-30 minutes.

Heat 2 tablespoons of butter and 1 tablespoon of olive oil in skillet over medium heat. Gently place each patty into hot pan and cook on first side for about 2-3 minutes or until golden brown. Carefully flip, and cook for an additional 2-3 minutes until second side is browned. 





















Drain salmon patties on a paper towel-lined plate and serve with wedges of lemon. 

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