Salmon Cakes

Salmon Cakes
These crunchy, tasty salmon cakes are a great way to utilize left over salmon filets!

• CourseMain Dish
• CuisineAmerican

Servings
4 salmon cakes
Ingredients

• ½  cup  finely diced onion
• ½  cup finely chopped celery
• 1 tablespoon butter
•  salt & Pepper
• 12 ounces cooked salmon flaked skins removed
• 2 tablespoons mayonnaise
• 1 tablespoon sweet chili sauce
• 1 teaspoon Worcestershire sauce
• 1 lemon zested and juiced
• 1 tablespoon chopped Italian parsley
• 1 teaspoon grainy mustard
• ½  teaspoon sriracha
• 1 egg beaten

Panko Crust

• 2 tablespoons butter
• 1 cup panko bread crumbs
• 1 clove garlic crushed

Servings: salmon cakes
Recipe Notes

1. Sauté the onion and celery in 1 tablespoon of butter and season with salt & pepper.  Cook over medium heat for 5 minutes until they begin to soften. Set aside to cool.
2. Combine the mayonnaise, sweet chili sauce, worchestershire, grainy mustard, sriracha, beaten egg, lemon zest, and juice, parsley, salt & pepper in a medium bowl and stir.
3. Add in the flaked salmon to the bowl, followed by the onion/celery mixture.  Stir gently to combine all of the ingredients.
4. Add 2 tablespoons butter to a medium hot pan and then add panko bread crumbs and crushed garlic.  Toast the bread crumbs for a few minutes until they become light golden brown.
5. Form salmon mixture into balls and then flatten into patties.  Dip each one in the panko mixture and pat onto the salmon cake.
6. Place on a baking sheet covered with parchment paper and bake for 30 minutes at 350°.
7. Serve with a sweet honey mustard sauce or remoulade and a crunchy salad.