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Favorite Salmon Cakes
Favorite Salmon Cakes
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Pan-fried salmon cakes with cooked or canned salmon and assorted bell peppers - a delectable blend of flavors!
Ingredients:
  • 2 eggs, lightly beaten
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 0.5 teaspoon salt, or to taste
  • 0.25 teaspoon ground white pepper, or to taste
  • 0.5 cup minced red or green bell pepper
  • 0.25 cup fresh parsley, minced
  • 0.25 cup minced red onion
  • 2 cups cooked salmon fillet, flaked
  • 1 cup crushed saltine crackers, divided
  • 4 tablespoons extra-virgin olive oil, divided
  • 1.5 tablespoons unsalted butter, divided
  • 1 sprig fresh parsley
  • 6 slices lemon
Instructions:
  • Combine eggs, creamy mayonnaise, tangy mustard, rich Worcestershire sauce, a pinch of salt, and a dash of white pepper in a spacious bowl until smooth. Gently fold in crunchy bell pepper, fresh parsley, and onion. Mix in succulent salmon, carefully preserving some chunks. Finally, add crushed saltines, lightly tossing to incorporate all the ingredients.
  • Portion the mixture into 12 cakes using a 1/2 cup measuring cup. Press the remaining saltine crumbs onto the top and bottom of each cake. Transfer the cakes to a parchment-lined plate, layering parchment in between. Chill in the refrigerator for 10 minutes.
  • In a 12-inch skillet over medium heat, heat 2 tablespoons of olive oil and half of the butter. Carefully place half of the patties into the hot oil and pan-fry for 4 minutes. Flip and continue to pan-fry for another 4 minutes until desired brownness, being careful not to burn them.
  • In the skillet, add the remaining oil and butter, and pan-fry the rest of the patties as before. Finish by garnishing the salmon cakes with fresh parsley and lemon slices.

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