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
Ingredients:
1 (14.75) can salmon drained and flaked
1/2 cup Panko bread crumbs, plus more for outside of cakes
1 egg
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
Directions:
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.
Serves 4.
