I like to serve them with a big arugula salad, as pictured, dressed with this lemon garlic vinaigrette, which adds a nice acidic kick when eaten with the salmon, too.
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling Time: 1 hour
Total Time: 1 hour, 25 minutes
Yield: About 12 Salmon Cakes
- 2 cups (about 12 oz.) cooked and flaked salmon
- 2 – 3 Tbsp. minced green or red onion
- 2 Tbsp. minced parsley
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/8 tsp. cayenne (optional)
- 2 eggs
- 1/3 – 1/2 cup panko or freshly toasted bread crumbs, plus more for coating, if you like
- Flour for coating if you don’t want to use panko or bread crumbs, if you like
- Oil for cooking
- In a medium bowl, combine the salmon, onion, parsley, salt, pepper, and cayenne. Mix to combine. Move the mixture to the side of the bowl and crack the eggs into the now sort of empty section of the bowl. Use a whisk or fork to beat the eggs. Now gently combine the salmon mixture and the beaten eggs.
- Stir in panko or bread crumbs. Breads crumbs vary *so* much that the amount is a bit tricky. You want the mixture to hold together, but you don’t want it to get too bread-y.
- Spray your hands with cooking spray or oil them with olive or vegetable oil and form the cakes. I make mine about 3 inches across and an inch thick. Place them on a baking sheet, cover, and chill for a few hours for best results.
- Dredge the cakes in flour or bread crumbs, if you like, but I find it’s not necessary and quite messy.
- Heat a large frying pan over medium high heat, add some vegetable or olive oil for cooking, and cook salmon cakes, a few at a time, until golden brown on one side, about 4 minutes. Turn over and cook until golden brown on the other side and cooked through, another 4 minutes. Repeat with remaining cakes. Serve hot.