Easy Homemade Salmon Cakes (Print Version)
# Ingredients:
→ Patty Base
01 -
14-15 oz canned salmon or salmon in packets, well drained
02 -
1/2 cup Panko bread crumbs
03 -
1 large egg, lightly beaten
04 -
2 Tbsp mayonnaise
05 -
1 tsp Worcestershire sauce
06 -
1 tsp garlic salt, or sub with 1/2 tsp fine sea salt and 1/4 tsp garlic powder
07 -
1/4 tsp freshly ground black pepper
08 -
1/4 cup parsley, finely minced
→ Sautéed Vegetables
09 -
1 medium yellow onion (1 cup), finely diced
10 -
1/2 red bell pepper, seeded and diced
11 -
1 Tbsp olive oil
12 -
1 Tbsp unsalted butter
→ For Cooking Patties
13 -
1 Tbsp olive oil
14 -
1 Tbsp unsalted butter
# Instructions:
01 -
Set a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and saute until golden and softened (7-9 minutes) then remove from heat.
02 -
In a large mixing bowl, combine flaked salmon, sautéed pepper and onion, bread crumbs, beaten eggs, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and chopped parsley. Stir to combine.
03 -
Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2" wide by 1/3 to 1/2" thick patties. If the salmon mixture is too dry to hold a patty shape, add an extra tablespoon of mayo and if it is too moist, add more bread crumbs.
04 -
In a clean non-stick pan, heat 1 Tbsp oil and 1 Tbsp butter until hot then add salmon patties in a single layer. Saute for 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat.
05 -
Remove finished patties to a paper-towel-lined plate and repeat with remaining oil, butter, and salmon patties. Serve with tartar sauce.
# Notes:
01 -
Can substitute canned salmon with leftover cooked salmon
02 -
Refrigerate for 3 days or freeze for 3 months
03 -
Thaw frozen patties in refrigerator before reheating