Favorite Salmon Cakes

Cooked or canned salmon and any color of bell pepper can be used for these delicious pan-fried salmon cakes.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 155 Calories

Ingredients

• 2 eggs, lightly beaten
• 1 tablespoon Worcestershire sauce
• 1 sprig fresh parsley
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 6 slices lemon
• 4 tablespoons extra-virgin olive oil, divided
• 1 cup crushed saltine crackers, divided
• 2 cups cooked salmon fillet, flaked
• 0.5 teaspoon salt, or to taste
• 0.25 cup minced red onion
• 0.25 teaspoon ground white pepper, or to taste
• 0.25 cup fresh parsley, minced
• 0.5 cup minced red or green bell pepper
• 1.5 tablespoons unsalted butter, divided

Recipe Instructions

Step 1

Stir eggs, mayonnaise, mustard, Worcestershire sauce, salt, and white pepper together in a large bowl until there are no lumps left. Mix in bell pepper, parsley, and onion. Add salmon; toss gently to preserve some chunks. Add crushed saltines, barely tossing to mix the ingredients.

Step 2

Use a 1/2 cup measuring cup to divide mixture into 12 cakes. Gently press remaining saltine crumbs onto the top and bottom of each cake. Place on a parchment-lined plate, adding parchment in between the layers. Refrigerate for 10 minutes.

Step 3

Heat 2 tablespoons olive oil and 1/2 of the butter in a 12-inch skillet over medium heat. Gently place 1/2 of the patties into the heated oil and pan-fry for 4 minutes. Carefully turn and pan-fry an additional 4 minutes. Check for brownness, as you do not want your patties to burn.

Step 4

Wipe out the skillet, add remaining oil and butter, and pan-fry the remaining patties in the same manner. Garnish salmon cakes with fresh parsley and lemon slices.