Monday, February 9, 2015
My Favorite Salmon Cake Recipe
Living in the Seattle area makes you well aware of the abundance of the delicious fresh fish we have available to us. There's nothing more tasty than a fresh salmon filet prepared with your favorite recipe.
But that fabulous piece of fish comes with a hefty price tag. So I don't use it for salmon cakes because they can be made with canned salmon, and still be great.
There are lots of variations on a salmon cake recipe, and I have tried quite a few during the years. But this is my favorite. I like the combination of the onion and yellow bell pepper together. And I add a teaspoon of Tabasco sauce for an added kick.
These can be put on buns to make sandwiches, but I like them best with a tasty coleslaw and some salty French fries.
Recipe for My Favorite Salmon Cakes
1 (14.75) can salmon drained and flaked
1/2 cup Panko bread crumbs, plus more for outside of cakes
1/4 cup mayonnaise
1/2 cup diced onions
1/2 cup diced yellow bell pepper
1 teaspoon Tabasco sauce
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
Pick through the salmon and remove any bones. In a medium bowl, add salmon, breadcrumbs, egg, mayonnaise, onions, bell pepper, Tabasco sauce, salt, and pepper.
Mix together well, and shape into 4 equal sized patties. On a piece of foil, sprinkle extra breadcrumbs and press patties lightly into breadcrumbs on each side.
In a large skillet over medium heat, heat olive oil. Fry each patty 4-5 on each side until they are slightly crispy and golden brown.
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