Ingredients

The following ingredients have 4 Servings
  • 14.5 ounce can wild salmon ((drained of liquid))
  • 2 eggs
  • 1/4 cup cornmeal
  • 1/2 cup shredded mozzarella cheese ((or cheddar cheese))
  • 2 tablespoons Parmesan cheese
  • 1/4 cup Panko-style breadcrumbs

Instruction

  • Preheat oven to 375 F. Line a baking sheet with a Silpat or parchment paper.
  • Add all ingredients except the Panko breadcrumbs to a bowl. Use clean hands to work into a uniform batter. (The salmon will likely have bones. Just crush them up with your fingers as you mix the batter.) You can also mix this in a food processor if you prefer. 
  • Spread the Panko breadcrumbs onto a plate.
  • Using 1/4 cup of the batter at a time, form into patties. Press both sides into the breadcrumbs and place on the prepared baking sheet. 
  • Bake for 18-20 minutes, or until lightly golden brown. Serve warm or at room temperature with relish, ketchup, or mayonnaise.
  • Store any leftovers in an airtight container for up to 5 days and reheat for about 6-8 minutes in a 375 degree oven or for 15-30 seconds in the microwave.