Salmon cakes

Salmon cakes

Serves 6 patties
Prep time 1 hour
Cook time 20 minutes
Total time 1 hour, 20 minutes
Website Adapated from Giada De Laurentiis


  • 1lb fresh salmon fillet
  • 1 Large egg
  • 1/4 cup chives (finely chopped)
  • 2/3 cups panko (japanese style) breadcrumbs (divided)
  • 1/2 cup frozen corn
  • 2 tablespoons whole grain mustard
  • 2 tablespoons mayonnaise
  • 1 teaspoon lemon zest
  • juice from 1/2 lemon
  • salt and pepper to taste
  • canola oil for pan frying


If you're a saucy fellow, you can top these cakes with lemon and garlic infused yogurt:  1/2 cup greek yogurt, 1 tsp lemon zest, 1 Tbsp lemon juice and 1/2 tsp finely minced garlic. They're also great on their own.


1. Preheat oven to 400F
2. Season salmon with 1/4 tsp of salt and fresh ground black pepper, and bake for 15 minutes. Allow to cool.
Using a fork, flake the cooked salmon into small pieces. Combine gently in a bowl with egg, 1/2 cup panko, chives, corn, mustard, mayo, lemon zest and juice until just incorporated.
Form patties 3/4" in thickness and 3" in diameter
Coat the formed patties with remaining panko crumbs, and refrigerate for at least an hour.
6. Heat 2-3 Tablespoons of canola oil over medium heat in a frying pan. Pan fry each patty for about 5 minutes per side, until golden brown.