Salmon Cakes
Crispy pan-fried cakes made from flaked salmon bound with a savory binder and coated in breadcrumbs, served with your choice of complementary sauce or vegetable sides. A versatile base dish where you can swap the protein, binder, and accompaniments to create endless variations.
Ingredients
Method
Drain and flake the salmon, removing any bones and skin. Chop the green onion finely.
In a medium bowl, combine the flaked salmon, egg whites, lemon juice, Dijon mustard, green onion, and 0.25 cup of the breadcrumbs. Season with salt and black pepper. Mix gently with a fork until just combined; do not overwork.
Form the mixture into 8 patties, each about 3 inches across and 0.75 inch thick. If time allows, refrigerate for 30 minutes to firm up.
Place the flour on a shallow plate. Spread the remaining breadcrumbs on another shallow plate. Coat each cake lightly with flour, shaking off excess, then press both sides gently into the breadcrumbs to coat.
Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
Carefully place the salmon cakes into the hot oil. Cook for 5–6 minutes on the first side until golden brown and crispy.
Flip gently and cook the second side for 4–5 minutes until golden brown and heated through.
Transfer to a plate lined with paper towels to drain briefly. Serve hot with tartar sauce, lemon aioli, or your chosen accompaniment and vegetable side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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