Gingered Salmon Cakes From The Northwest

Gingered Salmon Cakes From The Northwest
Gingered Salmon Cakes From The Northwest

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    (15 oz.) cans salmon or 1 1/2 lbs. skinned salmon fillet, ground or

  • coarsely chopped

  • 6

    lg. scallions, thinly sliced

  • 1

    egg

  • 2

    tbsp. minced ginger

  • 1

    tbsp. lemon juice

  • 1

    tsp. salt (omit if using canned salmon)

  • 1/2

    tsp. freshly ground pepper

  • 1/4

    c. vegetable oil

Directions

Coarsely chop salmon. (If using canned salmon, remove all bones and skin, and omit salt in recipe.) Mix salmon, scallions, egg, ginger, lemon juice, salt and pepper in a medium size non-reactive bowl. Form mixture into 24 2-inch round cakes. Preheat oven to 200 degrees. Heat 1 tablespoon oil on a griddle. Working in batches and adding oil as necessary, sauté salmon cake until golden brown on both sides, about 3 minutes. Drain cooked cakes on paper towels, transfer to a heatproof platter and keep warm in oven until ready to serve. Can be made the day before. Cover and refrigerate and bring to room temperature. Heat in a preheated 350 degree oven for about 5 or 6 minutes.

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