“Mix a couple dozen ingredients…” “Prepare to batter and fry…”
Those recipes – ubiquitous on the internets – for salmon cakes didn’t appeal to me. I wanted something simple that I could prepare in a flash.
So here’s what I came up with – no measuring spoons or cups required! All measurements are approximate. Eyeball it! And here’s a tip: bake your fish in a cast iron pan to save on aluminum foil.
Piece-of-Cake Salmon Cakes
Print recipe| Serves | 4-6 |
| Meal type | Main Dish |
Ingredients
- 8oz salmon (fresh, roughly two center-cut fillets)
- 1 cup panko breadcrumbs
- 1 tablespoon mayonnaise
- 1 teaspoon whole-grain mustard
- 1 egg (lightly beaten)
- 2 teaspoons lime juice
- 1 teaspoon kosher salt
- 1/2 teaspoons paprika
- all-purpose flour (if needed)
Directions
| Step 1 | |
| Bake two salmon fillets for 10 minutes at 400 degrees Fahrenheit. While salmon cooks, mix remaining ingredients in a bowl. | |
| Step 2 | |
| Flake cooked fish and add to mixture. | |
| Step 3 | |
| Heat greased pan on medium or medium-low. | |
| Step 4 | |
| Form salmon into patties and place in hot pan. Add flour to salmon mixture if needed to hold patty shape. Cook about 2 minutes each side or until nicely browned. | |
That’s it. No dicing, no extra steps, no frills. BONUS: they’re tasty served hot or cold (break up leftover cakes and add to a salad!) and kid friendly, too.
After you cook the first salmon cake, taste it. If it needs a little more of certain ingredients, you can add them before cooking up the rest of the patties.
What’s your favorite side dish to serve with salmon cakes?