Salmon Cakes

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This recipe was awesome! I give it an 8.5. Also, I would not serve this without the cucumber dill sauce that I just blogged. It’s essential. With the sauce, it’s good enough for a dinner you would feed to company. Anyway, I wish I knew where to give the credit for this recipe, but I got it years ago from Good Things Utah on abc4.com. I think they said it came from Market Street Grill, so if that is the case, good job Market Street Grill. I have searched and searched to find the original recipe on their website so I could link to it, but they don’t seem to have it in the archives (why, I don’t know). But, I will type it out as I printed the ingredients from the website originally on 6/30/2006. Yes, I told you it was old. Oh, and I put my changes in bold. In terms of the cooked salmon, I put mine in the oven at 400 for 11 minutes, and before I put it in I covered the salmon in a mixture of brown spicy mustard, honey, fresh garlic, and salt.

 

Salmon Cakes

 

2 cups panko I used less than this. I did about 1 cup in the mixture and then just some to roll it in.

2 beaten eggs

1/4 cup fresh parsley, minced

1/4 cup green onions, minced

1/2 lemon, juiced I added more than this

1/4 tsp. fresh ground black pepper I also added salt

1 pound fresh salmon, cooked

2 tablespoons olive oil

 

Essentially you combine the ingredients except you leave out 1/2 cup of bread crumbs, and then once you mold the mixture into 8 cakes that are about 1/2 inch thick, you press each side into the panko. Then you cook it in olive oil for 3 minutes per side over medium heat. I served this with cucumber dill sauce, which I blogged a few minutes ago.

Comments

  1. thejohnmfamilyMay 22, 2017 at 7:07 PM

    don't skimp on the panko or they won't bind. I used 3 salmon packets, but 2 would probably be just fine. we used dry parsley, and it was fantastic.

    ReplyDelete

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