Enjoy salmon cakes? If so, I think you’ll really like my Dad’s easy-to-make recipe. When I make the recipe I do use canned Salmon thta I pick up at my local grocery store. When buying it, I do like to buy the brand name that doesn’t have any bones to pick through and remove. I don’t have time for that! If you like them a little bit spicy with more of a classic seafood flavoring…I recommend increasing the Old Bay Seasoning to suit your own taste buds.
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Once you have the cakes made…you can fry them on the stove-top in olive oil or place them on your barbecue grill and grill them. That’s entirely up to you.
Dad’s Crab Cakes Recipe
2 (14.75 oz) Cans Salmon, Drained and Flakes
3/4 cup Italian Seasoned Bread Crumbs
1/2 cup Fresh Parsley, Chopped
2 Large Eggs, Beaten
1 Small Green Onion, Finely Chopped
2 tsp. Old Bay Seasoning
1 1/2 tsp. Ground Black Pepper
1/4 tsp. Salt
1 1/2 tsp. Garlic Powder
3 Tbsp. Worcestershire Sauce
3 Tbsp. Grated Parmesan Cheese
1 Tbsp. Dijon Mustard
1 Tbsp. Yellow Mustard
2 Tbsp. Reduced-Fat Mayonnaise
1 Tbsp. Olive Oil
Drain and flake the Salmon using a fork. I typically have to sift through it removing any small bones that I find. Set aside.
In a large mixing bowl combined together the bread crumbs, parsley, eggs, green onion, Old Bay seasoning, ground black pepper, salt, garlic powder, Worcestershire Sauce, Parmesan cheese, Dijon mustard, yellow mustard, and reduced-fat mayonnaise. Stir until it’s all combined. Stir in the flaked salmon until the mixtures is combined and crumbly.
Place olive oil in a large skillet and heat over medium heat. It should be hot but not yet bubbling.
Use your hands to form the fish mixture into burger-sized patties. You should get 6-8 nice sized patties.
Place the patties into the simmering olive oil, turn up the heat a little bit more. Simmer for 5-7 minutes or until lightly golden brown. Flip the pattie over and simmer the other side for an additional 5-7 minutes. Remove from heat and serve immediately.
Serving Suggestions: You can serve the pattie on a toasted bun, chop it up and toss onto the top of your favorite salad, place in a tortilla wrap with lettuce & tomato, etc. They’re versatile!
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