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A great way to use leftover salmon, these cakes are light, fresh, and full of herby goodness.
1 pound poached or cooked salmon
½ cup red onion, small dice
¼ cup celery, small dice
1 red pepper, small dice
¼ cup Dijon mustard
½ cup mayonnaise
1 lemon, juiced
2 Tbsp capers
¾-1 cup breadcrumbs (additional 1 cup for breading)
1 Tbsp Green Queen spice
3 Tbsp olive oil
3 Tbsp butter
Combine all ingredients in a large bowl and mix gently and break up the salmon pieces.
On a plate or baking dish pour out the additional breadcrumb for breading.
Form salmon cakes to desired shape and size. Dip salmon cakes in breadcrumb, coating both sides.
On the stove heat a skillet over medium high heat. Add in olive oil, (cooking in batches reserve some olive oil for the next round) add in 1 Tbsp butter and let bubble & brown and add 2 salmon cakes in the pan and brown on both sides.
Warm in the oven if desired or serve right out of the pan. Serve with a salad or a sauce or on a bun as a salmon burger!