Flavorful Seafood Cakes (Print Version)
# Ingredients:
→ Lemon Garlic Alaska Salmon Cakes
01 -
1 pound salmon fillets (can use canned - see notes)
02 -
1/2 teaspoon salt
03 -
1/4 teaspoon pepper
04 -
1 cup seasoned panko breadcrumbs
05 -
1 teaspoon paprika
06 -
1 shallot, minced
07 -
2 cloves garlic, minced
08 -
1 teaspoon lemon zest
09 -
2 eggs
10 -
1 tablespoon extra virgin olive oil (you may need more if working in batches)
# Instructions:
01 -
Preheat oven to 425°F. Season the salmon fillets with salt and pepper and place in a baking dish. If there is skin, make sure to place the fillets skin side down. Bake for 10-15 minutes, or until the salmon easily flakes apart with a fork.
02 -
Shred the salmon and place in a large bowl with the breadcrumbs, paprika, shallot, garlic, lemon zest, and eggs. Mix until well combined.
03 -
Form 12 evenly sized salmon cakes by taking a handful of the mixture and squeezing it into a tight ball. Flatten slightly until it's about a 1/2-inch thick and shape the edges into a circle.
04 -
To cook, heat the olive oil in a large skillet over medium heat. Cook the salmon patties for about 4 minutes, then flip and cook for an additional 3-4 minutes or until fully cooked through.
# Notes:
01 -
Using freshly cooked salmon is best, but you can use canned or pouches of salmon to make this recipe even quicker and easier. There is no need to cook canned salmon - simply mix it with the salt and pepper, then follow the remaining instructions
02 -
Try these Lemon Garlic Salmon Cakes with a side of Roasted Garlic Lemon Aioli
03 -
Store leftovers in an airtight container in the refrigerator. Use within 3 days
04 -
For low carb/keto: swap panko breadcrumbs for blanched almond flour
05 -
For gluten-free: use gluten-free panko breadcrumbs or blanched almond flour