Salmon Cakes
Fast and flavorful, this easy salmon cakes recipe is perfect for busy weeknight suppers. Serve hot with lemon wedges and tartar sauce.
Salmon Cakes
Photo Credit : Aimee TuckerFast and flavorful, this easy salmon cakes recipe is perfect for busy weeknight suppers. Decide if you want them large and light, or small and dense, then serve hot with lemon wedges and tartar sauce.
Ingredients
1 (14 3/4 ounce) canned salmon, skin and bones removed
1-2 large eggs, depending on style
2 cups Panko-style breadcrumbs
2 1/2 tablespoons tartar sauce
1/2 teaspoon garlic salt
1/2 teaspoon seafood seasoning
1/4 teaspoon freshly ground black pepper
Vegetable oil, for frying
Instructions
FOR LARGER, LIGHTER CAKES:
In a medium bowl, combine flaked salmon, egg, 2 tablespoons breadcrumbs, tartar sauce, garlic salt, seafood seasoning, and black pepper in a bowl. Form into 4 patties. Place remaining croutons in a wide plate. Place patties in the croutons and press coating into the salmon cakes. Refrigerate patties for an hour. Heat 1/2 inch of oil in a medium skillet. Add cakes and cook until browned on both sides, 3 to 4 minutes per side. Remove to a paper-towel lined plate; serve hot with lemon wedges and extra tartar sauce.
FOR SMALLER, DENSE CAKES (pictured):
In a medium bowl, combine flaked salmon, 2 eggs, breadcrumbs, tartar sauce, garlic salt, seafood seasoning, and black pepper in a bowl. Form into 8 patties. Refrigerate patties for an hour. Heat 1/2 inch of oil in a medium skillet. Add cakes and cook until browned on both sides, 3 to 4 minutes per side. Remove to a paper-towel lined plate; serve hot with lemon wedges and extra tartar sauce.
