It’s time for another #15MinuteSuppers post. I am really enjoying the challenge of coming up with a meal in 15 minutes. It is also getting me out of the cooking rut I have been in. I almost forgot how much fun it is to create in the kitchen!
Today I’m sharing my recipe for Salmon cakes. Think crab cakes, but made with salmon. These are so delicious, and not to mention easy. My Mom used to make salmon cakes for me growing up, but this is the first time I’ve ever made them myself. I tweaked her recipe a little bit, and made them just perfect for my family. Canned salmon has been on sale a lot because of Lent, so it’s a great time to stock up. If you have picky eaters, you could totally call them crabby patties and see if they would be willing to give them a try then. Salmon has a pretty mild flavor that isn’t too fishy.
Yield: 4 salmon patties
2 – 4 oz cans Canned Pink Salmon, drained
1 egg beaten
1/3 – 1/2 cup panko or bread crumbs
1 Tbsp chopped Parsley or 1Tbsp Gourmet Garden Parsley
Splash of Lemon Juice
Optional: Salt and Pepper to taste
- In a bowl, combine the drained salmon, egg, parsley, lemon juice, and panko. Start with 1/3 cup and add more as needed, up to 1/2 cup. You want the mixture to hold together as a patty. Too much panko will dry the mixture out.
- With your hands, form four patties from the salmon mixture.
- Spray a skillet with non-stick spray and cook the patties approximately 5 minutes each side on Medium to Medium-High heat. You want them nice and crispy on the outside.
- Remove from heat and serve.
So easy right? The parsley and lemon juice really elevate these salmon cakes to the next level. I won a giveaway for some Gourmet Garden herbs which is why I used the Gourmet Garden Parsley. I seriously love that stuff! It makes it so easy to add fresh herbs to my cooking, without the prepping and chopping. It lasts for months in the fridge too. I’m not getting any perks for mentioning them, I just really love Gourmet Garden products.
The salmon cakes are great served with potatoes in pretty much any fashion. I served them with a garlic smashed potato, which is a recipe for another day. We are eating light around here, so a green salad on the side would be great too. My Mom used to serve them with ketchup, but I didn’t want to hide the lemon and parsley flavor so I left off any dipping sauce. Feel free to get wild and experiment with it yourself.
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