Pan-Fried Salmon Cakes recipe

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Ingredients

1 egg, beaten
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1 ½ teaspoons Worcestershire sauce
½ teaspoon salt
¼ teaspoon white pepper
¼ cup minced red bell pepper
2 tablespoons minced onion
2 tablespoons minced fresh parsley
2 cups cooked salmon, flaked
¾ cup crushed saltine crackers, divided, or as needed
3 tablespoons olive oil
2 tablespoons butter

Nutrition Info

440.4 calories
carbohydrate: 12 g
cholesterol: 130.2 mg
fat: 30.2 g
fiber: 0.8 g
protein: 29 g
saturatedFat: 8.1 g
servingSize: -
sodium: 681.2 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir egg, Dijon mustard, mayonnaise, Worcestershire sauce, salt, and pepper together in a large bowl. Add red bell pepper, onion, and parsley, mix well. Gently stir in salmon and 1/2 cup crushed crackers.

  2. Form the mixture into 8 cakes, lightly coat each side with additional 1/4 cup crushed crackers.

  3. Heat olive oil and butter over medium heat in a 12-inch skillet. Fry salmon cakes until golden brown, about 4 minutes per side. Transfer cakes to a plate lined with a paper towel to drain. Serve immediately.

Recipe Yield

8 cakes

Recipe Note

If you ever have leftover salmon, this recipe is a way to repurpose, reuse, and recycle! Bonus: Even my son, who doesn't really care for salmon, loved these cakes!

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