Ingredients

The following ingredients have 4 Servings
  • 1 can wild salmon ( 7-8 ounces), drained (or feel free to use leftover cooked salmon)
  •  1 egg
  • 1 tablespoon mayo (this makes for a lighter, fluffier and more bindable texture)
  • 1 teaspoon lemon juice
  • ½ teaspoon garlic powder (or onion powder)
  • ¼ -⅓ cup toasted bread crumbs like plain panko (ok to use GF)
  • 1- 2 scallions, sliced (or sub 2-3 tablespoons finely chopped red onion)
  • generous pinch salt and pepper (about ⅛ teaspoon each – see notes)
  • olive oil for searing
  • panko for coating
  • 2 tablespoons mayo
  • 3 tablespoons sour cream or yogurt
  • squeeze of lemon
  • pinch salt and pepper
  • 2 tablespoons fresh dill, chopped (or sub scallions, cilantro or Italian parsley)

Instruction

  • Drain salmon well.
  • Mix all ingredients together in a medium bowl using a fork. Let stand 5-10 minutes.
  • If the mixture seems wet, add a little more bread crumbs (up to 1/3 cup total)
  • Divide mixture into 2 larger cakes pressing together with your hands. If you like a crispy crust, dredge in more panko  and/or sesame seeds before searing. At this point you could refrigerate for later, laying on a paper towel.
  • Heat oil or butter (or a mixture is nice) in a skillet over medium heat. Sear the salmon cakes for 4-5 minutes on each side until beautifully golden and slightly puffed. (The puffed center tells you the egg is cooked through.)
  • Serve with the suggested sides, the Quick Creamy Sauce or on their own with a side salad.