Dinner · Lunch · Fish
Salmon Cakes
A pantry dinner: canned salmon mixed with crumbs, mustard and herbs, pan-fried crisp outside.
⏱ 25 min (15 min prep, 10 min cooking)
🍽 Serves 4 · 2 cakes
budgetquickkid friendlyfreezer friendlyleftovers
dairy free
ContainsEggs, Fish, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Cakes
- 1 can Salmon, canned, drained, skin and large bones removed
- 1 Eggs, large
- ½ cup Panko breadcrumbs
- 3 tbsp Mayonnaise
- 1 tsp Dijon-style mustard
- 1 tbsp Lemon juice (bottled)
- 2 Green onions, finely chopped
- 2 tbsp Fresh parsley, chopped
- ¼ tsp Ground black pepper
- 2 tbsp Vegetable oil (soybean)
To serve
- 1 Lemon, cut in wedges
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: mixing bowl, large nonstick skillet, spatula, instant-read thermometer.
- Flake the salmon into a bowl. The soft bones in canned salmon are edible and add calcium; mash them in or pick them out.
- Add the egg, panko, mayonnaise, mustard, lemon juice, green onions, parsley and pepper and mix well. Shape into 8 patties about 1/2 inch thick. Chill 10 minutes if you have time; they hold together better.
- Heat the oil in a large nonstick skillet over medium heat. Cook the cakes 3 to 4 minutes per side, until golden and an instant-read thermometer in the center reads 160°F, since the cakes hold raw egg.
- Serve with lemon wedges.
🌡 Safe temperaturesEgg dishes 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadShape the cakes up to 1 day ahead and keep them covered in the fridge.
❄️ FreezerFreeze cooked cakes on a tray, then bag them, for up to 2 months. Reheat from frozen in a 375°F oven to 165°F.
↺ LeftoversTuck a leftover cake into a bun with lettuce for lunch; reheat to 165°F or eat cold.
🧒 With kidsKids can mix and shape the cakes. Wash hands after handling the raw egg.
Gluten-free swapUse gluten-free crumbs or crushed gluten-free crackers.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.