Wild Alaskan Salmon Cakes

Wild Alaskan Salmon Cakes with Dill Mayo!
Wild Alaskan Salmon Cakes with Dill Mayo!

Super easy and quick! Perfect for a weeknight dinner.  🙂

1 14 oz can Wild Alaskan Pink Salmon (partially drained)

2 eggs

1/2 tsp. crushed red pepper flakes (rub between palms to release the heat)

1 tsp. Chef Paul Prudhommes Seafood Magic (your favorite seafood seasoning)

2 Tbs. dried parsley

1/2 tsp. salt and pepper

1 c. Panko bread crumbs (any bread or cracker crumbs will work-Panko tends to be crispier)

Canola Oil for frying (enough to fill the bottom of skillet 2-3 Tbs.)

Mix the first 7 ingredients in a large bowl. Use your clean hands. They make the best tools.  Once thoroughly mixed, form mixture into cakes.  I made five cakes, but this would make 4 larger cakes or 8 small appetizer size.

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Heat oil in a medium to large size skillet on medium to high heat (depending on your stove).  Check your oil temp by dropping a crumb (from your mixing bowl) in the pan.  Depending on pan size you can fry 2-3 cakes at a time-leave plenty of room around each cake for even frying.  Fry each side until golden brown (about 4 minutes on each side-if making appetizer size about 2 minutes each side).  Remove from pan and drain on paper towels.  Serve with your favorite sides and a dollop of Dill Mayo!  These also make great sandwiches if you want to add a bun, lettuce and tomato!

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**Dill Mayo- 1/2 cup of mayonaise, 1/2 tsp. dill weed, & 1/4 teaspoon Seafood Magic (or your favorite seafood seasoning)

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