Wild Salmon Cakes

  • 35 mins
  • 11 ingredients


  • 2 lbs wild salmon fillets
  • 1/2 cup panko bread crumbs
  • 1/3 cup chopped parsley
  • 4 scallions, chopped
  • 1 yellow or orange pepper, minced
  • 2 eggs
  • melted butter
  • 4 tbs olive oil
  • Black olives for garnish
  • Lemon slices for garnish
  • Lettuce leaves for serving
This recipe uses fresh wild salmon instead of canned salmon. The taste difference is incredible.

  • Preheat the oven to 350 degrees.
  • Add the salmon to a baking sheet that has been sprayed with non stick cooking spray.
  • Bake the fillets for 30-40 minutes or until the fish flakes easily with a fork.
  • Add the salmon to a large bowl and break up with your fingers.
  • Add the bread crumbs, parsley, scallions, bell pepper and eggs to the bowl and mix well.
  • Form the salmon mixture into 8 equal patties, cover and refrigerate for at least one hour before cooking.
  • Add the butter and olive oil to a hot skillet and when hot cook the salmon cakes in batches, turning once until golden on both sides.

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