Salmon Cakes

I remember my mom making salmon cakes when I was a child.  I always loved them; crunchy on the outside, deliciously juicy on the inside.  This is a stepped up version of what my mom used to make.  More savory and just as delicious.

salmon cakes 2

Salmon Cakes (approx. 10 appetizer size cakes or 3 main course size cakes)

1 can salmon (drained with skin and bones removed)

1 egg, lightly beaten

6 crackers, finely crushed (my mom used regular saltines but I like to use an herb cracker.  I like the flavor it adds) you may need more depending on how wet your salmon is or how big your egg is

1 T fresh flat leaf parsley, finely minced (if you don’t have fresh, use 1 t dried)

a dash of garlic powder

a dash of cayenne pepper

a dash of fresh cracked black pepper

Mix all the above in a medium bowl.

Salmon Cakes 1

Heat a skillet with olive oil, just enough to cover the bottom of the skillet.  Patty out the salmon (if serving as an appetizer, make small patties; as a main course, larger patties).  When the oil is hot, carefully place the patties in the skillet, do not overcrowd or you will not be able to get them crispy.  Fry until crispy and golden brown on one side, them flip over and cook until golden brown on the other side.  About 4 minutes for each side.  Serve on top of a bed of fresh greens.

salmon cakes 3

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