Fresh Salmon Cakes

By bonitariley

Salmon Cakes From Scrath

Ingredients

• 2/3 cup panko (Japanese breadcrumbs), divided
• 1 tablespoon minced fresh flat-leaf parsley
• 2 tablespoons finely chopped green onions
• 2 tablespoons canola mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon Dijon mustard 1/2 teaspoon Old Bay seasoning 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon kosher salt 1/8 teaspoon ground red pepper 1 large egg, lightly beaten 8 ounces cooked, flaked salmon 1 tablespoon olive oil
• 1 lemon, quartered

Details

Servings 4
Cooking time 24mins
Adapted from myrecipes.com

Preparation

Step 1

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.