Entrée: United States – Salmon Cakes with Parsley

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 10 min

Total 33 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

1 lb cooked salmon, flaked (canned or fresh)
1 cup breadcrumbs (plus extra for coating)
1 large egg
2 tbsp (30 ml) milk
1 / 4 cup fresh parsley, chopped
1 tsp Dijon mustard or 1 tbsp mayonnaise (optional)
Salt and pepper to taste
2–3 tbsp (30–45 ml) oil for frying
Lemon wedges for serving

Show original ingredient measurements

1 lb / 450 g cooked salmon, flaked (canned or fresh)
1 cup (120 g) breadcrumbs (plus extra for coating)
1 large egg
2 tbsp (30 ml) milk
1 / 4 cup (15 g) fresh parsley, chopped
1 tsp Dijon mustard or 1 tbsp (15 g) mayonnaise (optional)
Salt and pepper to taste
2–3 tbsp (30–45 ml) oil for frying
Lemon wedges for serving

Instructions

1. In a bowl, combine flaked salmon, 1 cup breadcrumbs, egg, milk, parsley, mustard/mayo (if using), salt and pepper; mix to bind.
2. Form mixture into 6–8 patties and lightly coat each in extra breadcrumbs.
3. Heat oil in a skillet over medium heat and fry patties 3–4 minutes per side until golden and heated through.
4. Drain on paper towel, serve with lemon wedges and a salad or vegetables.