Columbia River Salmon Cakes
Classic salmon cakes, perfect for a weeknight meal. These are simple to make and full of flavor.
1 pound
Salmon-canned, drained and flaked
1/2 cup
Panko bread crumbs
1
Egg-large
2 tbsp
Mayonnaise
1/4 cup
Onion-finely chopped
See all 10 ingredients ↓
Classic salmon cakes, perfect for a weeknight meal. These are simple to make and full of flavor.
Instructions
- In a large bowl, combine all Salmon, Binder, and Flavor ingredients.
- Mix well until everything is evenly distributed.
- Form the mixture into 4 equal-sized patties.
- Heat Vegetable oil in a large skillet over medium heat.
- Cook the salmon cakes for 4-5 minutes per side, or until golden brown and cooked through.
- Serve immediately.
-
1 pound
450 g
Salmon-canned, drained and flaked
-
1/2 cup
60 g
Panko bread crumbs
-
1
1
Egg-large
-
2 tbsp
30 mL
Mayonnaise
-
1/4 cup
30 g
Onion-finely chopped
-
2 tbsp
30 mL
Parsley-fresh, chopped
-
1 tsp
5 mL
Dijon mustard
-
1/2 tsp
2.5 mL
Old Bay seasoning
-
1/4 tsp
1.25 mL
Black pepper
-
2 tbsp
30 mL
Vegetable oil
Equipment
- Large bowl
- Skillet
- Spatula
Instructions
- In a large bowl, combine all Salmon, Binder, and Flavor ingredients.
- Mix well until everything is evenly distributed.
- Form the mixture into 4 equal-sized patties.
- Heat Vegetable oil in a large skillet over medium heat.
- Cook the salmon cakes for 4-5 minutes per side, or until golden brown and cooked through.
- Serve immediately.
Nutrition per serving
You May Also Like
Aunt Petunia's Pickled Beet & Blood Orange Salad
No reviews yet
Grandpa Fitzwilliam's Pheasant Pithivier
No reviews yet
Aunt Clementine's Cardamom and Rosewater Rice Pudding
No reviews yet
Grandpa Silas’s Oyster and Spinach Stuffing
The Governor's Grand Marnier Crème Renversée
No reviews yet
The Governess's Pistachio Rosewater Baklava
No reviews yet
Comments