Salmon Cakes
Serves: 6 cakes
  • 12 ounce boneless, skinless salmon filet
  • ½ cup panko (Japanese breadcrumbs)
  • 1-2 celery stalks, minced (about ½ cup)
  • ½ red onion, minced
  • 1 egg, lightly scrambled
  • 2 tablespoons mayonnaise
  • 1 tablespoon chopped Italian parsley
  • 1 tablespoon lemon juice
  • 2 teaspoons dijon
  • ½ teaspoon Worcestershire
  • ½ teaspoon salt
  • fresh ground pepper
  • 2 tablespoons butter or olive oil
  1. Pre-heat oven to 350 degrees.
  2. Place salmon on baking sheet and brush with olive oil and season with salt and pepper.
  3. Place salmon in the oven and roast for 15-20 minutes, until cooked through.
  4. Remove from oven and let cool completely.
  5. Once cooled, fake the chilled salmon into a large bowl. Add all the remaining ingredients and stir gently just until combined. Using wet hands, shape salmon mixture into 6 equal balls. Gently flatten balls to form 6 patties.
  6. Heat 2 tablespoons butter or olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels.
  7. Serve on top of romaine leaves with lemon wedges.
Recipe by Three Hungry Boys at