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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Salmon Cakes Recipe

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This recipe for Salmon Cakes, by , is from The Hope Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Maureen Sullivan Romagnoli

Category:
Category:

Ingredients:  
Ingredients:  
15 oz. canned salmon, drained (2 - 7 oz cans) [Tip: You can use fresh or frozen salmon. You'll need to break it up.]
cup frozen corn, thawed
1 large egg, lightly beaten
cup bread crumbs
2 Tbsp. tartar sauce (plus more for serving, if desired)
1 Tbsp. roasted red peppers (jar), minced
2 tsp. fresh parsley, chopped
tsp. lemon zest, finely grated
tsp. Old Bay Seasoning
Freshly ground pepper to taste
3 Tbsp. extra-virgin olive oil
lemon wedges for serving

Directions:
Directions:
Preheat the oven to 400.
Mix the salmon, corn, egg, 2 Tbsp. each bread crumbs and tartar sauce, the roasted red peppers, parsley, lemon zest, and the Old Bay Seasoning in a bowl.
Gently form into 4 - -inch-thick patties and freeze for about five minutes, until just firm.
Put the remaining bread crumbs in a shallow bowl. Press the salmon cakes in the bread crumbs to coat both sides. Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook for approximately 3 minutes per side, until golden brown.
Transfer the skillet to the oven and bake for 6 to 8 more minutes, until the cakes are heated through.
Serve with tartar sauce and lemon wedges.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
Pre=15 min.; cook=20 min.; Total=35 min.
Personal Notes:
Personal Notes:
Serve with a mixed baby green salad.

 

 

 

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