Alaskan Pink Salmon Cake Recipe
Alaskan pink salmon cake is a simple yet flavorful dish that highlights the fresh, mild taste of wild-caught salmon. These crispy, golden-brown cakes are packed with protein, Omega-3 fatty acids, and essential nutrients, making them a nutritious and satisfying meal.
Ingredients
- Alaskan Pink Salmon (canned or fresh)
- Egg
- Breadcrumbs (or Panko)
- Mayonnaise
- Dijon Mustard
- Lemon Juice
- Garlic (minced)
- Onion (finely chopped)
- Fresh Parsley or Dill
- Salt and Black Pepper
- Olive Oil or Butter
Instructions
- Prepare the salmon by draining canned salmon or cooking fresh salmon until fully cooked, then flake into small pieces.
- In a large bowl, combine the flaked salmon with egg, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, garlic, onion, herbs, salt, and pepper.
- Form the mixture into evenly sized patties, about ½ inch thick.
- Cook the patties in a skillet with olive oil or butter over medium heat for 3–4 minutes per side until golden brown.
- Serve with your choice of side dishes and dipping sauces.
Notes
Chill the patties for 15–30 minutes before cooking to help them hold their shape. Use a spatula to gently flip the cakes.