Salmon Cakes

I usually make these when we have had Salmon for dinner the night before and we have some left over. Of course you can always make them from fresh salmon as I do or you can use canned salmon as well. The flavor profile will be slightly different, but enjoyable non the less.

Depending on how much salmon I have left over depends on how many cakes I make. Usually it is enough to make 4 cakes. So with the left over salmon, all I do is shred it with two forks before adding the other ingredients. This recipe will make 4 cakes.

• 2/3 cup panko (Japanese breadcrumbs), divided

• 1 tablespoon minced fresh flat-leaf parsley

• 2 tablespoons finely chopped green onions

• 2 tablespoons mayonnaise

• 1 teaspoon lemon juice

• 1 teaspoon Dijon mustard

• 1 teaspoon Old Bay seasoning

• 1/2 teaspoon Worcestershire sauce

• 1/8 teaspoon salt

• 1/8 teaspoon ground red pepper

• 1 large egg yolk, lightly beaten

• 8 ounces cooked, flaked salmon

• 1 tablespoon canola oil

• 1 lemon, quartered

Combine 1/3 cup panko and next 10 ingredients in a large bowl, stirring well. Add salmon; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape salmon mixture into 4 equal patties. Coat in panko.

Step 2

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with Becci’s Remoulade Sauce and lemon wedges.