Salmon Cakes

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Recipe by Catherine Pla

Serves 4-6

Salmon Cakes

An easy way to get dinner on the table fast. Use leftover cooked salmon, or canned salmon.

  • 12 oz cooked salmon, flaked

  • 1⁄4 c cooked rice

  • 2 T minced red onion

  • 1 egg, beaten

  • Juice of 1⁄2 a lemon

  • 2 T Trader Joe’s Magnifisauce, or use spicy mayo or regular mayo

  • 2 T mayonnaise

  • 2 t Old Bay seasoning

  • 1-2 t Shriracha, or any hot sauce

  • 2 T chopped parsley and/or dill

  • 1⁄2 t kosher salt

  • 1⁄2 t fresh ground pepper

Gently mix the ingredients together in a large bowl using a fork. Mix just enough to combine, try not to shred the salmon too much. Shape into 4-6 salmon cakes, depending on the size you like. Transfer to a parchment lined sheet pan, cover with wax paper (or parchment) and refrigerate for about 1 hour to firm. (can be made 1 day ahead)

When ready to cook, heat about 2 tablespoons butter in a large skillet. Season salmon cakes with salt and pepper. When the pan is hot, add the cakes, being careful not to crowd the pan.

You may need to do this in batches, the cakes should not touch. Brown on one side, flip, then brown side two. Remember, the salmon is already cooked; you are really just warming, browning, and cooking the egg.

Serve with Magnifisauce, tartar sauce, or spicy mayo.

MainCharlotte PlaSalmon Cakes, Salmon, Fish