Salmon Cakes

If you like to change things up

You’ll really enjoy the variety of this recipe, on your usual fish routine!

These crispy cakes are a great way to use leftover salmon, any flaky fish.

For breakfast, topped with an egg. Lunch and dinner, on a bed of rich greens.

They always disappear fast! SUPER EASY and truly delicious …



Salmon Cakes

WHAT (4 servings)
  • 14.75 oz/0,4 kg salmon - undrained and flaked
  • 1 slice of bread - shredded
  • 3 tablespoon chopped green onion - including the green parts
  • 1 medium garlic clove - minced
  • 1 tablespoon fresh chopped dill weed - or 1 teaspoon dried
  • 1 tablespoon flour
  • 1 egg
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 3 tablespoons minced green bell pepper
  • Freshly ground black pepper
  • 3 tablespoons olive oil

1 MIX: In a large bowl, gently mix together the salmon, bread, green onion, garlic, dill, bell pepper, flour, egg, paprika, lemon zest, lemon juice, salt, and pepper.

2 FORM: Into 8 patties, each about 1/2 inch thick.

3 BROWN: Heat olive oil over medium heat in a large skillet. Cook the cakes until nicely browned on both sides.
(3-4 minutes per side)



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