Salmon Cakes
This recipe was born out of trying to recreate a childhood favorite of my husband's mixed with the more gourmet takes on the dish I've eaten personally. Recipe serves 2 as a meal or 4 as an appetizer.
Salmon Cakes
This recipe was born out of trying to recreate a childhood favorite of my husband's mixed with the more gourmet takes on the dish I've eaten personally. Recipe serves 2 as a meal or 4 as an appetizer.
Cooking Instructions
- 1
Mix the salmon with the mayonnaise, worcestershire, green onion, seasoning, and breadcrumbs.
- 2
Taste the mixture! Make sure it's salty enough. If it's too salty, add more breadcrumbs. For extra flavor, throw in any fresh herbs you have handy.
- 3
Gently fold in the egg. The mixture should just hold together when scooped; add a bit more mayo if it's too dry.
- 4
Heat a large skillet over medium heat. Add the butter to it, swirling to coat the pan.
- 5
Divide the salmon mixture into 8 parts. Form by scooping them out with a large spoon, gently pressing them flat with your hand, and sliding into the pan. It's okay if they're a little wonky!
- 6
Let them brown for a minute or two per side; they'll stick until they're ready to be flipped.
- 7
Serve immediately, with veggies and macaroni and cheese if you're like us!
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