Salmon Cakes

It’s almost time for Lent. After 2020, we should be able to do this standing on our heads. This is a Friday option from the Northwest. What cod is to the east coast and perch and walleye are to midwest, and catfish is to the south, salmon is to the Northwest. This is not the dry cake we were served as kids.

1 (15-ounce) can sockeye salmon
2 teaspoons chives
2 teaspoons capers
1 teaspoon dill
1/4 cup Panko bread crumbs
1 teaspoon Dijon mustard
1/4 cup mayonnaise
1 egg
1/2 teaspoon black pepper
1 tablespoon lemon juice
2 tablespoons olive oil

In a bowl, mix salmon, mayo, Dijon, capers, dill, lemon, and chives; mix gently.

Add bread crumbs, egg, and pepper; mix.

Form in patties.

Cook in a skillet with olive oil 5 minutes per side or until golden brown.

One Comment Add yours

  1. kevymichaels says:

    This recipe sounds great. Please consider allowing me to feature you recipes on my blog. Kevy Michaels

    Liked by 1 person

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