These salmon cakes are one of my husband's favorite meals.
Ingredients
- salmon: 2 cans (14.75 ounce cans, drained and flaked)
- Italian-seasoned panko (Japanese bread crumbs): 0.75 cup
- fresh parsley: 0.5 cup (minced)
- eggs: 2 piece (beaten)
- green onions: 2 piece (chopped)
- Worcestershire sauce: 3 Tbsp
- Parmesan cheese: 3 Tbsp (grated)
- Dijon mustard: 2 Tbsp
- creamy salad dressing (such as Miracle Whip®): 2 Tbsp
- seafood seasoning (such as Old Bay®): 2 tsp
- ½ teaspoons garlic powder: 1 piece
- ½ teaspoons ground black pepper: 1 piece
- olive oil: 1 Tbsp (or as needed, divided)
Metric Conversion
Stages of cooking
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Mix together salmon, panko, parsley, eggs, green onions, Worcestershire sauce, Parmesan cheese, Dijon mustard, creamy salad dressing, seafood seasoning, garlic powder, and pepper in a large bowl. Divide mixture and shape into 8 patties.
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Heat enough olive oil in a large skillet to cover the cooking surface over medium heat. Fry salmon patties in batches until browned, 5 to 7 minutes per side. Repeat with more olive oil as needed.
