Source: Molly Watson
2 cups (about 12 oz.) cooked and flaked salmon
2 – 3 tablespoons minced green or red onion
2 tablespoons minced parsley (or combination of herbs of your choosing)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne (clearly optional)
1/3 – 1/2 cup panko or freshly toasted bread crumbs, plus more for coating, if you like
Flour for coating if you don’t want to use panko or bread crumbs, if you like
Oil for cooking
In a medium bowl, combine the salmon, onion, herbs, salt, pepper, and cayenne. Mix to combine. Move the mixture to the side of the bowl and crack the eggs into the now sort of empty section of the bowl. Use a whisk or fork to beat the eggs. Now gently combine the salmon mixture and the beaten eggs and think about what you’ll do with that minute of washing and drying an extra bowl that you just saved.
Stir in panko or bread crumbs. Breads crumbs vary *so* much that the amount is a bit tricky. You want the mixture to hold together, but you don’t want it to get too bread-y. If you want to form and cook the salmon cakes right away, you’re going to need to add even more panko. If you’re willing to form them and chill them, you can get away with less.
Spray your hands with cooking spray or oil them with olive or vegetable oil and form the cakes. I make mine about 3 inches across and an inch thick. Place them on a baking sheet, cover, and chill for a few hours for best results.
Dredge the cakes in flour or bread crumbs, if you like, but I find it’s not necessary and quite messy.
Heat a large frying pan over medium high heat, add some vegetable or olive oil for cooking, and cook salmon cakes, a few at a time, until golden brown on one side, about 4 minutes. Turn over and cook until golden brown on the other side and cooked through, another 4 minutes. Repeat with remaining cakes. Serve hot or at least warm.
Image Credit: Molly Watson