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    • Salmon Cakes

    Mark Sharron
    Easy
    35 minutes
    02-Apr
    Salmon Cakes are a delicious and nutritious dish that can be enjoyed as an appetizer or as a main course. This recipe is easy to make, with only a few simple ingredients and minimal preparation time. It is a great way to enjoy the flavour of salmon without the hassle of cooking a full meal. The combination of the salmon, vegetables, and breadcrumbs creates a flavorful and moist cake that will surely please. 
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    Ingredients

    • 1 pound salmon fillet, skin removed
    • 1/4 cup finely chopped red onion
    • 1/4 cup finely chopped celery
    • 1/4 cup finely chopped red bell pepper
    • 2 tablespoons finely chopped fresh parsley
    • 1/4 cup mayonnaise
    • 1 teaspoon Dijon mustard
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon ground black pepper
    • 1/2 cup panko breadcrumbs
    • 1 egg, lightly beaten
    • 2 tablespoons olive oil

    Method

    • Step-by-step Method for Making Salmon Cakes
    • Cut salmon fillet into even, small cubes for uniform mixing
    • Place cubed salmon in a mixing bowl
    • Finely chop red onion, celery, and red bell pepper if not prepped
    • Add red onion, celery, and red bell pepper to the salmon
    • Finely chop fresh parsley and add to the bowl
    • In a separate small bowl, combine mayonnaise, Dijon mustard, garlic powder, and ground black pepper
    • Add the mayo mixture to the salmon and vegetables
    • Gently mix to distribute ingredients evenly, being careful not to mash the salmon
    • Add panko breadcrumbs to the bowl
    • Lightly beat the egg in a separate small bowl
    • Pour beaten egg into the main mixture
    • Fold mixture gently until just combined; do not over-mix
    • Portion mixture into even pieces (6-8 cakes recommended)
    • Shape each portion into a compact patty, about 1 inch thick
    • Place patties on a plate or tray; refrigerate for 15-30 minutes to firm
    • Heat olive oil in a nonstick skillet over medium heat
    • When oil is shimmering, add salmon cakes in a single layer (do not overcrowd)
    • Cook cakes 3-4 minutes per side, until golden brown and cooked through
    • Transfer cooked cakes to a plate lined with paper towel to drain excess oil
    • Serve immediately with a wedge of lemon and a fresh herb salad or simple greens for plating