Featured »

February 25, 2015 – 8:38 pm | 2,299 views

I’m loving how things like ginger and turmeric powder are showing up in natural groceries. I find this phenomena interesting because I’ve been consuming these items in their natural form for years. In fact, I …

Read the full story »
Food

Recipes, tools, techniques, and quick tips to help you work a kitchen like a pro.

Leadership

Leadership tools and techniques that I find interesting and useful (mainly the ones that work).

Music

Instrument and accessory reviews, tips, scales, practice sheets, and music.

Projects

Everyday project management tools to help my life run smooth and my personal projects.

Technology

Cool tech stuff that I find out there and things I find will help you go through your day.

Home » Food

Salmon Cake Recipe

Submitted by on May 11, 2009 – 8:29 pm | 1,462 views
Salmon-Fillet

Ingredients
1 1/2 pounds fresh salmon fillet
1 1/2 cups fine bread crumbs or Panko crumbs
1/4 cups fine chopped chives or green onion
2 eggs, lightly beaten
1 tablespoon Old Bay Seasoning
Salt to taste
Fresh pepper to taste
2 tbsp. chopped fresh parsley

Method
I usually make this recipe when I have left over salmon lying around as a variation of what to do with leftovers.

Cook the salmon anyway you want (steam, poach, pan sear, grill).  Remove the skin and bones.  I usually buy salmon with the skin for that extra layer of flavoring from the fat.

Put the fish in a mixing bowl and add the eggs, 1 cup of the crumbs, Old Bay, salt, pepper, chives or green onions, and parsley.  Incorporate the ingredients using a spoon or your fingers.  I like to use my fingers just incase I missed a bone or two.

I use an ice-cream scoop to measure out equal amounts of salmon cakes.  Create small cakes and cover them with the remaining breadcrumbs.

Heat about 2 tablespoons of oil in heavy skillet for each batch of cakes to be fried. Cook until golden brown on each side. Drain and serve hot with lemon.

Notes: Change the recipe and include some of those left over veggies.

 

Tags:

Leave a comment

Add your comment below. You can also subscribe to these comments via RSS

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong> 

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar