Panko-Crusted Salmon Cakes

Name: Panko-Crusted Salmon Cakes
Prep time: 15 min
Cook time: 16 min
Total time: 151 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups cooked and flaked salmon, about 12 ounces; 2 to 3 tablespoons minced green onion (or red onion or shallot); 2 tablespoons minced fresh parsley; 1/2 teaspoon fine sea salt; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon cayenne, optional; 2 large eggs; 1/3 to 1/2 cup panko (or freshly toasted breadcrumbs), plus more for coating, if desired; Nonstick cooking spray (or olive oil or vegetable oil), for hands; Olive oil (or vegetable oil), for frying; Lemon wedges, for serving

Flavorful salmon cakes combine flaked fish with green onion, cayenne, panko, and eggs, fried to a crisp, perfect for utilizing leftover salmon.

⭐ 4.2 (217 reviews) Prep: 15 minCook: 16 minTotal: 151 minYields: 4 servings

Category Tags:

Appetizer Lunch Dinner

Cuisine Tags:

American

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Instructions

Combine salmon, onion, parsley, salt, pepper, and cayenne in a bowl.
Beat eggs, then gently fold into the salmon mixture.
Stir in 1/3 cup panko, adding more as needed until the mixture can form cakes.
Shape into 3-inch wide, 1-inch thick cakes and chill for 1-2 hours.
Dredge cakes in extra panko, if desired.
Heat oil in a large frying pan over medium-high heat.
Cook cakes in batches for about 4 minutes per side until golden brown and cooked through.
Serve warm with lemon wedges.

Nutritional Info (per serving)

Calories: 531 kcal

Carbohydrate: 26 g

Cholesterol: 164 mg

Fiber: 6 g

Protein: 32 g

Saturated Fat: 6 g

Sodium: 473 mg

Sugar: 5 g

Fat: 35 g

Unsaturated Fat: 0 g