Classic Salmon Cakes
Rated 4.0 stars by 3 users
Affordable, nutritious, and satisfying, these classic salmon cakes are an easy and practical back-pocket lunch or dinner, served with plenty of Creamy Chesapeake Cocktail Seafood Sauce for dipping.
Author:Stephanie Ganz
Ingredients
2 (5 oz.) tins skinless, boneless salmon, drained and flaked (or tinned smoked salmon)
- ½ cup panko breadcrumbs
- ¼ cup Duke’s Mayonnaise
- 1 large egg, beaten
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon kosher salt, plus more for finishing
- 1 tablespoon fresh parsley, chopped
- 3 tablespoons olive oil
- Duke’s Creamy Chesapeake Cocktail Seafood Sauce, for serving
- Lemon wedges, for serving
Directions
Combine 2 (6 oz.) tins drained, flaked salmon, ½ cup panko breadcrumbs, ¼ cup Duke’s mayonnaise, 1 beaten egg, ½ teaspoon Old Bay seasoning, ¼ teaspoon salt, and 1 tablespoon chopped parsley. Mix lightly to combine. Portion into roughly 4-tablespoon patties (you should get 4 or 5), keep refrigerated until ready to fry.
- Prepare a plate with a layer of panko bread crumbs. Coat the salmon patties on both sides with the panko. Meanwhile, heat 3 tablespoons olive oil in a saute pan over medium heat. Fry salmon patties for about 3-4 minutes on each side, until cooked through and golden brown. Sprinkle with salt, and serve immediately with Duke’s Creamy Chesapeake Cocktail Seafood Sauce and a lemon wedge.
