Panko Crusted Salmon Cakes

We are always looking for new ways to eat fish especially salmon as it is one of the best fishes high in Omega 3. Of course it not only has to be healthy but needs to have great flavor and taste good. Well this recipe hits both points. A 3-ounce filet of fresh or frozen salmon has between 1.1 and 1.9 grams of omega-3 fatty acids. If you are a healthy adult, the American Heart Association recommends eating at least two servings of fatty fish like salmon per week.

We are always looking for new ways to eat fish especially salmon as it is one of the best fishes high in Omega 3. Of course it not only has to be healthy but needs to have great flavor and taste good. Well this recipe hits both points. A 3-ounce filet of fresh or frozen salmon has between 1.1 and 1.9 grams of omega-3 fatty acids. If you are a healthy adult, the American Heart Association recommends eating at least two servings of fatty fish like salmon per week.

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • ¼ cup minced onion
  • 2 tablespoons minced red bell pepper
  • 2 tablespoons minced celery
  • 1 pinch salt and pepper to taste
  • 1 tablespoon capers
  • 1 ¼ pounds fresh wild salmon, coarsely chopped 
  • ¼ cup mayonnaise
  • ¼ cup panko bread crumbs
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 pinch cayenne pepper
  • 1 pinch seafood seasoning (such as Old Bay®)
  • 1 tablespoon panko bread crumbs, or to taste
  • 2 tablespoons olive oil, or as needed

Directions:

  • Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
  • Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
  • Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
  • Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.

3 Comments Add yours

  1. Tiffany says:

    OMG these 👀 WAYYY tastier than than the tinned salmon patties my mom used to make! Great recipe!

    Liked by 1 person

    1. If you try it, let us know your thoughts.

      Liked by 1 person

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