Salmon Cakes

Serves 4

I really love my mother's recipe for salmon patties made with canned salmon, which is in the similar and related recipes on the full page view linked above. However, I decided to try using freshly cooked salmon, or even leftover salmon, in a new recipe. This is very easy, delicious and, despite the number of ingredients, a quick meal for a weeknight, especially if you cook extra salmon one night, then use the leftovers for the cakes.


Place salmon, peppers, onions, mustard, mayonnaise, lemon juice and rind, salt, pepper, dill and parsley in a medium bowl. Stir well to combine. Taste for seasoning and adjust as needed. Add the egg and stir to combine. Stir in 1/2 to 2/3 cup breadcrumbs. (Add just enough breadcrumbs to bind everything together. The mixture should still be quite moist.) Form into 8 patties. Coat each cake in the remaining breadcrumbs, shaking off excess crumbs. Refrigerate for at least 30 minutes, or up to 4 hours, to set.

Heat the oil in a large nonstick skillet over medium-high heat. Add the salmon cakes, in batches if necessary, and brown well, about 4 minutes per side. Turn very gently. (If making in two batches, keep the first batch warm in a 200° oven.) Serve with lemon wedges.

Notes: If making the salmon from scratch, it can be poached, grilled, broiled or sautéed with just a little salt, pepper and a drizzle of oil. When cooked and cooled, remove the skin and flake the fish well with your fingers or the back of a fork. You will need about 3/4-pound salmon fillets to make the 2 cups. If you have a little more or less cooked salmon than called for, adjust the amount of breadcrumbs as needed. Sometimes, when we have salmon fillets for dinner, I purposely make extra so that I can make the cakes the following night. You can use white, multigrain or whole wheat breadcrumbs in this recipe.