Entrée: United States – Classic Salmon Cakes

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 12 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) cooked salmon, flaked (poached, baked, or canned)
1 cup (120 g) plain breadcrumbs
1 large egg
1 / 4 cup (15 g) fresh parsley, chopped
1 small onion, finely chopped (or 2 tbsp (30 ml) shallots)
1 tbsp (15 ml) Dijon mustard or mayonnaise
Salt and pepper to taste
3 tbsp (45 ml) vegetable oil or butter for frying
Lemon wedges for serving

Show original ingredient measurements

1 lb (450 g) cooked salmon, flaked (poached, baked, or canned)
1 cup (120 g) plain breadcrumbs
1 large egg
1 / 4 cup (15 g) fresh parsley, chopped
1 small onion, finely chopped (or 2 tbsp shallots)
1 tbsp (15 ml) Dijon mustard or mayonnaise
Salt and pepper to taste
3 tbsp (45 ml) vegetable oil or butter for frying
Lemon wedges for serving

Instructions

1. In a bowl combine flaked salmon, breadcrumbs, beaten egg, chopped onion, parsley and mustard; season with salt and pepper.
2. Mix until the mixture holds together; if too dry add a little water or mayo, if too wet add a few more breadcrumbs.
3. Form into 6–8 equal patties and chill 10–15 minutes to set.
4. Heat oil in a skillet over medium heat. Fry patties 3–4 minutes per side, until golden and heated through.
5. Drain briefly on paper towel and serve hot with lemon wedges and a simple salad.