Easy Salmon Cakes

SUBMITTED BY: Oliva PHOTO BY: Allrecipes

"Salmon cakes...made from canned or leftover salmon. VERY quick and easy!"

PREP TIME	10 Min
COOK TIME	8 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 cups fresh bread crumbs
2 eggs, beaten
1/4 cup fresh parsley, chopped
1/4 cup chopped green onions
2 teaspoons minced fresh dill weed
1 teaspoon fresh lemon juice
1/4 teaspoon ground black pepper
1 (14.75 ounce) can salmon, drained
2 tablespoons butter

READ REVIEWS (36)

DIRECTIONS

In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.
Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.
Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.
In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.

Wine Tip

Try with a Sauvignon Blanc .

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Oct. 9, 2003 by TEDBRYAN

The first time I cooked this recipe, I found it decent but a little bland. On second time I substituted a pound of fresh salmon, poached, for the canned and threw 2 tsps "Old Bay Seasoning" (available in most grocery stores) in the mixture, and found that this worked wonders!

18 users found this review helpful

Reviewed on Oct. 9, 2003 by MAEVEN6

Had to increase to 12 servings for my large family but went over VERY well. I had to limit the children or all else would have been forgotten save the salmon cakes! I fried in Olive oil and the flavor was great. I also mixed it all in the processor and saved another dirty dish, adding salmon at the very last and pulsing only a bit. Definitely a new family standard.

9 users found this review helpful

Reviewed on Oct. 9, 2003 by Nana Mae in WA.

These will 'set up' nicely if they are refrigerated for an hour before cooking. A wonderful way to use that bit of left-over barbecued salmon after your fishing trip! Our family of 'picky' seafood eaters...love this one!

8 users found this review helpful

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