Classic Salmon Cakes are so tasty, they don't even need a sauce. A simple squeeze of lemon or lime does the trick for these fantastic Salmon Cakes.

Classic Salmon Cakes

panko (Japanese breadcrumbs), divided

flat-leaf parsley

green onions

canola mayonnaise

lemon juice

Dijon mustard

½ teaspoon Old Bay seasoning

Worcestershire sauce

salt

red pepper

egg,

salmon

olive oil

lemon, quartered

Combine 1/3 cup panko and next 10 ingredients (through egg) 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 balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.


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 lemon wedges.


These are delicious!! I was looking for a recipe for my leftover salmon and these fit the bill. We really liked the texture of them and I think that we wouldn't have liked them nearly as much if I had used canned salmon. I might sprinkle a little extra cayenne pepper on them next time because they could have used a little kick. I might also try adding celery next time as one person recommended. Great recipe that I will make again.

I am not a salmon patty lover.  Until today.  This was hands down the best salmon patty I've ever had!  My guy LOVED them and said even his mother didn't make them this good!  

I prepared these fabulous salmon patties last evening with only one change to the original recipe - I added a bag of steamed spinach (chopped) to the mixture.  This recipe elevates ordinary "canned salmon patty" to a Guest - Worthy elegant dinner.  The use of fresh Wild Alaskan Salmon filet was worth every penny!  

My husband has not stopped raving about this recipe.  I guess I'll be going to the trouble of making it, even though I tend to avoid recipes with 12 ingredients.  Rarely does my hubby show enthusiasm about a meal, especially a fish meal.I made this recipe tonight with canned salmon (i.e. I doubled the recipe ingredients, and used one fourteen and a half oz. can of pink salmon).  If you use canned salmon, be sure to omit the additional salt, and to press out all liquid from the salmon.I increased the cayenne pepper a bit, and the dear hub couldn't say enough good about these salmon cakes -- even with canned salmon.  By the way, my thought is that fresh or frozen salmon fillets can stand up on their own, needing very little help.  I specifically was looking for a recipe to "doctor up" canned salmon which, though economical, does need a little help.  I like having canned salmon in the pantry as a main staple and good protein source.Well, this recipe fits the bill!  Thanks for sharing it with us.  5 stars for impressing my hubby so much -- and me, too.  Very tasty!A doubled recipe with a 14 1/2 oz. can of pink salmon fed two of us for two dinners.

Delicious is all I could say. I only had curly parsley, red onion and canned salmon on hand along with the other ingredients so I went for it. These were the best salmon cakes I have ever made. I have been using a recipe from my grandma for years but will now use this. Sorry grandma.

This is pretty much how I like to make salmon cakes. But, I like to add celery (for the crunch) and the zest of the lemon to elevate the lemony flavor! Additional tip not listed in this recipe - make sure to get all the liquid out of the cooked salmon! You can squeeze it out with your hands or press it through a colander. The egg, panko and mayo will bind it all together better. If it's too dry, I add more mayo.

These were delicious!  I think the key is using fresh salmon, don't sub with can fish.  I put sea salt &amp; fresh ground pepper in the salmon &amp; broiled for about 15 minutes (I had a little over a pound) and I didn't add additional salt and pepper in the salmon mixture.  After the salmon cooked it came together pretty quick.

Delicious way to change up salmon! They do have a kick. I reduced the pepper because I have toddlers but still found it a little zippy. As with a lot of CL recipes, one cake wasn't really enough. My husband and I both had two cakes.

We love these salmon cakes.  Our 19 y/o comes home from college and begs to make them.  Love them just as the recipe is!

My husband loves salmon cakes.  He LOVES them.  He said these salmon cakes were the best he's had in his entire life.  They are truly awesome.  They look and taste amazing and the use of spice is first-rate!

Nice blend of flavors.  Had no problems with everything staying together.

Yummy, but I subbed corn flake crumbs for panko...I just don't like panko.

I thought this recipe was outstanding.  I followed the recipe as written with the exception of using canned salmon.  Everything turned out delicious.  Per the previous comments I did create the patties and then placed them in the refrigerator for about 30 minutes before cooking.  The family was intrigued with the meal based on the wonderful smell coming from the kitchen as the salmon cakes were cooking.  Will definitely make again.

It tastes so much better with fresh salmon.

Would have given this 4.5 stars if I could, but fell just shy of 5 stars.  Made just as stated in recipe.  I chilled the mixture before shaping and cooking.  Didn't have a problem holding together at all.  Used the pre-cooked pouch salmon to cut down on time.  Served with a little dipping sauce (although I don't think one was necessary) called "Comeback Sauce".  For sides, roasted zucchini, squash, red onion; and a side salad.

Good recipe. Used sweet onioninstead of green onions. Needed more panko to hold together. Uses Penzy,s Chesapeake seasoning. Old Bay is a  bit overwhelming.

Classic Salmon Cakes are so tasty, they don't even need a sauce. A simple squeeze of lemon or lime does the trick for these fantastic Salmon Cakes.


classic salmon cakes

Total: 24 minutes

Servings: 2.5

Author : Christine Burns Rudalevige

Ingredients

Instructions

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