These salmon cakes are perfectly seasoned, pan-fried until crispy on the outside with lots of flaked salmon inside, and utterly delicious! They’re one of my husband’s favorite meals.
Scrumptious Salmon Cakes
These salmon cakes are perfectly seasoned, pan-fried until crispy on the outside with lots of flaked salmon inside, and utterly delicious! They're one of my husband's favorite meals.
Ingredients
- 14.75 ounce cans salmon drained and flaked
- ¾ cup Italian-seasoned panko bread crumbs
- ½ cup minced fresh parsley
- 2 large eggs beaten
- 2 green onions chopped
- 3 tablespoons Worcestershire sauce or to taste
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons Dijon mustard or to taste
- 2 tablespoons creamy salad dressing such as Miracle Whip®
- 2 teaspoons seafood seasoning such as Old Bay®
- 1 ½ teaspoons garlic powder or to taste
- 1 ½ teaspoons ground black pepper or to taste
- 1 tablespoon olive oil or as needed, divided
Instructions
- Gather all ingredients.
- Mix salmon, panko, parsley, eggs, green onions, Worcestershire sauce, Parmesan cheese, Dijon mustard, creamy salad dressing, seafood seasoning, garlic powder, and pepper together in a large bowl.
- Divide mixture and shape into 8 equal-sized patties.
- 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.
- Serve and enjoy!
