Salmon Cakes

Salmon Cakes

Yields: 8 cakes (Serve with Jarred Fresh Salsa Fresca & Chickpea Salad)


2 lbs skinless salmon (recommended wild caught & you can use any fish)

1 cup panko bread crumbs

¼ cup finely chopped cilantro

1 small red onion finely chopped

1 small red bell pepper finely chopped

1 small yellow bell pepper finely chopped

1 tablespoon Old Bay seasoning

1 tablespoon chili powder

½ teaspoon worcestershire sauce

½ cup light mayonnaise

1 large egg lightly beaten

Salt & Pepper

canola oil

Spicy Lemon Herb Sauce (whisk all ingredients together)

¼ cup light sour cream

¼ cup light mayonnaise

2 tablespoons fresh lemon juice

1 teaspoon hot sauce (add more for more heat)

2 teaspoon cilantro finely chopped

Salt & Pepper to taste




Preheat oven to 375 degrees. Season fish with salt and pepper.  Roast until cooked through, about 20-30 minutes. Set aside & let cool completely about 30-40 minutes. Break salmon up into small pieces or flake with a fork (I prefer small chunks).

In a large bowl, combine onions & bell peppers (if you don’t want to use these vegetables raw, you can saute in 1 tbsp olive oil until the desired tenderness). Add mayonnaise, egg, cilantro, chili powder, Old Bay seasoning & 2/3 cup panko; stir gently until combined. Place remaining panko on a plate and set aside. Add salmon and stir gently so salmon does not break up more; until combined.

Wet hands and form patties and gently coat each side with remaining panko. Form mixture into 8 patties (each about 3 inches wide). Place on a lined baking sheet. Refrigerate for 30 minutes.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties and cook 3-5 minutes on each side or until golden and crisp . Let cool, serve on a bed of lettuce, spread a dollop of the Spicy Lemon Herb Sauce on top, then add a spoonful of Jarred Fresh Salsa Fresca and as a side dish, Jarred Fresh Chickpea Salad.




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