Salmon Cakes with Lemon Zest
A delightful seafood treat with a hint of lemon zest.
Equipment
- mixing bowl
- skillet
- Spatula
- measuring cups
- Measuring spoons
- Paper towels
Ingredients
- 1 can Salmon 14.75 oz, drained and flaked (or 1 cup cooked salmon)
- 1/2 cup Breadcrumbs Panko or regular
- 1/4 cup Mayonnaise
- 1/4 cup Green onions Finely chopped
- 2 tablespoons Fresh parsley Chopped
- 1 large Egg
- 1 teaspoon Dijon mustard
- 1 teaspoon Lemon juice Freshly squeezed
- Salt and pepper To taste
- Olive oil For frying
Instructions
- In a large mixing bowl, combine the flaked salmon, breadcrumbs, mayonnaise, green onions, parsley, egg, Dijon mustard, lemon juice, salt, and pepper. Mix until well combined.
- Shape the mixture into patties, about 3 inches in diameter, and place them on a plate.
- In a large skillet, heat a few tablespoons of olive oil over medium heat.
- Once the oil is hot, add the salmon cakes to the skillet. Cook for about 4-5 minutes on each side or until golden brown and crispy.
- Transfer the cooked cakes to a paper towel-lined plate to absorb any excess oil.
Notes
For extra flavor, add a teaspoon of lemon zest to the mixture before shaping the patties.