Crispy Pan Fried Salmon Cakes with canned salmon or leftover fresh salmon are a delicious easy to prepare meal for breakfast, lunch or dinner.
Course Main Course
Cuisine Asian
Prep Time 5 minutesminutes
Cook Time 16 minutesminutes
Chilling Time 20 minutesminutes
Total Time 41 minutesminutes
Servings 2servings
Calories 527kcal
Author Tristin Rieken
Ingredients
16ouncesflaked salmoncanned or freshly cooked and cooled
¾cuppanko breadcrumbsdivided into ¼ and ½ cup portions
1large egg
1tablespoongrated fresh gingeror 1 teaspoon dried
1clovegarlicchopped
¼teaspoonred pepper flakes
1smalllemonzested then wedged
1largescalliongreens sliced for serving and whites diced
¼cupcelery chopped
1tablespoontoasted sesame oil
Instructions
In a large bowl combine flaked salmon, lemon zest, chopped scallions, celery, garlic, ginger, and red pepper flakes together.
16 ounces flaked salmon, 1 tablespoon grated fresh ginger, 1 clove garlic, 1 small lemon, 1 large scallion, ¼ cup celery, ¼ teaspoon red pepper flakes
Add sesame oil and egg. Stir. Then add ¼ cup panko breadcrumbs. Mixture will be loose.
1 large egg, 1 tablespoon toasted sesame oil, ¾ cup panko breadcrumbs
Place remaining ½ cup panko in shallow dish or plate.
Divide salmon mixture into 8 even portions and form into roughly 1" thick patties using a firm hand to squeeze them together. Dip patties in panko on both sides to coat and place on a parchment lined baking sheet.
Freeze patties until firm, about 20 minutes, to help them maintain their shape while frying.
When ready to serve heat oil to 375 degrees in a large and fry salmon cakes, in two batches, until golden brown and crispy, about 4 minutes per side.
Salt immediately and serve with lemon wedges or keep warm in a 200 degree oven until ready to serve.