Crisp and tender salmon cakes that are more fish and less filler! I love seafood, and one of my favorite ways to enjoy it is in a crispy on the outside, tender on the inside salmon cake. I use canned salmon and add very little filler, making these cakes moist and flavorful. Because there are hardly any bread crumbs- mostly salmon, onions, and seasoning, skip trying to shape them into patties with your hands. I use a large ice cream scoop, place them directly into the hot oil, and flatten them with the spatula. The cheese will melt, helping them come together once they cook. These delicious patties are quick and easy to make and will satisfy your yearning for seafood.
Belle’s Salmon Cakes
3 (8-ounce) cans of salmon (without skin or bones)
2 eggs
1/3 cup diced onion
½ cup panko bread crumbs
½ cup shredded parmesan
1 teaspoon Old Bay Seasoning
1 tablespoon lime juice
¼ cup extra virgin olive oil
Drain salmon. Combine the salmon, eggs, onions, panko bread crumbs, parmesan, Old Bay Seasoning, and lime juice in a large bowl. Heat a large skillet over medium-high heat. Add the oil. When the oil is hot enough to bubble when a bread crumb gets tossed in, add your salmon patties by using a large scoop (about 1/3 cup). Be sure to leave enough room to allow space between each cake; you may need to cook them in batches. Cook until golden brown, about 5-10 minutes, then flip and cook on the other side. Drain the cakes on a paper towel lined plate. Serve with cocktail or tartar sauce, if desired.
