I often make salmon cakes in a big batch and freeze them for later use to serve for lunch with a nice salad of tomatoes and cucumbers or even citrus and avocado. They can be eaten at room temperature or crisped up in the oven before serving – whatever your preference. This is a simple recipe where all the ingredients are mixed together and then lightly fried in some olive oil. I’ve found that using an old fashioned ice cream scoop does such an excellent job shaping your patties that you don’t even have to get your hands dirty! Just scoop the mixture directly into your skillet and pat down with your metal spatula. It’s a cost-effective recipe that can be made gluten-free as well. A great healthy way to start your year!

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Simply Delicious Salmon Cakes

SERVINGS 12Salmon cakes CHANGE SERVING SIZE Salmon cakes

COOK TIME 20mins

PREP TIME 20mins

READY IN 45mins - 1 hr

Ingredients

• 2 cans salmon (14.75 oz size)
• 3/4 cup seasoned Panko crumbs gluten free or regular
• 1/3 cup minced parsley and/or fresh dill
• 1/3 cup celery chopped
• 2 green onions chopped
• 1/3 cup diced peppers (orange, red or yellow)
• 2 tsp Old Bay Seasoning
• 2 tbsp Worcestershire Sauce
• 3 tbsp grated Parmesan cheese
• 1 tbsp Dijon mustard
• 3 tbsp Hellman's Mayonnaise
• 2 beaten eggs
• 1 lemon juice or zest, less if prefered
• kosher salt and pepper to taste
• (Olive or Canola Oil for frying)

Instructions

1. Drain the salmon and pick through and discard excess bones and skin
2. Mix all the ingredients together and form into patties using an ice cream scoop for uniform size
3. Heat a skillet with oil (enough to cover the bottom of the skillet) and fry in olive oil, about 2-3 min per side until golden
4. Remove patties to a metal cooling rack set over a sheet pan lined with paper towel to catch any excess oil. Serve warm or at room temperature or cool then freeze in an airtight container.