When the craving for fish cakes hits, I choose the economical and tasty canned salmon that’s always in my pantry. Canned salmon is packed with the same big flavors and nutrients that I expect from fresh salmon. If you haven’t given canned salmon a try, I highly recommend it.
When I serve these to company, everyone wants the recipe. Let me know what you think!
Ingredients
2 cans (14.75 ounces each) salmon, drained
11⁄2 cups panko bread crumbs
1⁄2 cup tartar sauce or mayonnaise
2 scallions, white and light green parts only, thinly sliced, or 1⁄2 teaspoon onion powder
1 large egg
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
3⁄4 cup canola oil
Make the salmon mixture. Mix together the salmon, 1 cup of the panko, the tartar sauce or mayonnaise, scallions or onion powder, the egg, salt, and pepper in a large bowl.
Shape the cakes. Form the mixture into eight 3″ cakes that are about 1″ thick. Place the remaining 1⁄2 cup of panko in a shallow dish and press the cakes into the bread crumbs until all sides are evenly coated.
Fry the salmon cakes. Heat 1⁄2 cup of oil in a large skillet over medium-high heat. Once the oil is shimmering, fry the salmon cakes in 2 batches until golden brown on both sides, 8 to 10 minutes per batch, adding the remaining 1⁄4 cup of oil to fry the second batch if necessary. Place the salmon cakes on a paper towel–lined plate to drain, and serve hot.
