Salmon Cakes

Tri-City HeraldMay 6, 2013 

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Panko crumbs in place of the bread crumbs give the cakes a little added crispiness, but pretty much any bread or cracker crumbs could be used as a binder. Be sure to allow enough time to chill the cakes properly before sautéing them so they hold together in the pan.


Makes: 4 servings


3 7.5-ounce cans salmon, drained
1 cup frozen corn, thawed
1 large egg, lightly beaten
1/2 cup bread crumbs
3 tablespoons tartar sauce, plus more for serving (optional)
2 tablespoons minced jarred roasted red peppers
1 tablespoon chopped fresh parsley
1 teaspoon finely grated lemon zest
3/4 teaspoon Old Bay seasoning
1 tablespoon fresh lemon juice, plus wedges for serving
1/2 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil or more for sauteing


Preheat the oven to 400 degrees. Mix the salmon, corn, egg, 3 tablespoons of the breadcrumbs, tartar sauce, roasted red peppers, parsley, lemon zest, lemon juice, Old Bay seasoning and pepper in a bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm.

Put the remaining 5 tablespoons of bread crumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side.

Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 more minutes.

Serve with lemon wedges and tartar sauce if desired.

From: MCT Information Services

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