Salmon Cakes
These delicious Salmon Cakes are a quick and easy classic appetizer done right! Nice and tender on the inside full of salmon flavor and aromatics, yet crunchy and delicious on the exterior from pan frying, you will make these time and time again.
Ingredients
- 1 lb salmon you can also use canned or leftover cooked salmon
- olive oil
- 1 teaspoon garlic powder
- black pepper
- 1 teaspoon salt
- 3 tablespoon butter for frying vegetables and salmon cakes
- 1 cup plain panko crumbs FOR Low carb or KETO, use sweet potatos
- 1 cup red onion
- ⅓ cup red bell pepper
- ⅓ cup yellow bell pepper
- 2 eggs lightly beaten
- 2 tablespoon mayo
- 1 tablespoon sour cream
- 1 tablespoon chopped fresh dill
- 2 tablespoon parsley
- 1 tablespoon fresh lemon juice
- ½ teaspoon smoked or sweet paprika optional
- 1 teaspoon worecheshire
Instructions
- Preheat oven to 425˚F.
- Clean salmon with lemon and warm water and hand dry with paper towel.
- Add, salt, pepper and garlic on salmon. Bake for 10-15 minutes, no longer that this time. Once salmon is done flake salmon immediately and set aside.
- In a medium size pan, add olive oil and butter, sauté onions and peppers for 7 minutes or until your desired texture.
- In a large mixing bowl combine prepared salmon, panko crumbs, onions, eggs, dill, parsley, lemon juice, worcestshire, mayo, sour cream, paprika (optional), salt and pepper; mix until thoroughly combined.
- Form mixture into 10 to 12 patties; you'll need about ⅓ cup of mixture per patty.
- On medium heat add olive oil and butter. Fry patties for 4 minutes on each side, or until golden brown and crispy.
- Remove from stove set aside.
- Serve and enjoy !
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