Herbed Salmon Cakes (Printable Version)
# What You'll Need:
→ Main Items
01 -
One 14.75 oz can salmon, drained and flaked
02 -
One large egg
03 -
Half a cup panko breadcrumbs
04 -
Half a tablespoon fresh lemon juice
05 -
One teaspoon Dijon mustard
06 -
Half a teaspoon Worcestershire sauce
07 -
Quarter cup mayonnaise
→ Herbs & Spices
08 -
One tablespoon fresh chopped parsley
09 -
A quarter cup scallions, chopped
10 -
Half a teaspoon garlic powder
11 -
Half a teaspoon salt
12 -
One tablespoon fresh dill, chopped
13 -
Black pepper as you like
→ For Cooking
14 -
Two tablespoons olive oil for frying
# Steps to Follow:
01 -
Dump salmon from the can into a medium bowl. Use a fork to break it up and take out any bones or skin if you want.
02 -
Toss in egg, mayo, lemon juice, Dijon, Worcestershire, breadcrumbs, scallions, dill, parsley, garlic powder, salt, and pepper. Stir gently till it’s all blended.
03 -
Form about six flats, each around half an inch thick.
04 -
Heat olive oil in a pan over medium heat. Fry patties in two rounds, cooking each side for 3–4 minutes till they get golden. Add more oil before second batch if needed.
05 -
Enjoy them warm with dips like garlicky mayo, remoulade, or tzatziki, plus some lemon wedges on the side.
# Additional Tips:
01 -
Fresh salmon works well instead of canned. Sockeye salmon gives better taste and color but pink salmon is fine too.
02 -
This goes great with lemon wedges or aioli to boost the flavor.