Easy Salmon Cakes



1 package Easy Salmon

¼ cup onion, minced

2 tablespoons finely chopped parsley leaves

2 tablespoons lemon juice

2 tablespoons mayonnaise

1 egg

¾ cup panko crumbs – 4 tablespoons set aside

½ t salt and ¼ t white pepper

Vegetable oil for sautéing


Mix Easy Salmon with egg, panko crumbs, mayonnaise, onion, parsley and lemon juice, in a medium bowl. Scoop ¼ cup mixture from bowl and form mixture into 8 patties.

Place in the freezer for about 15 minutes so moisture will evaporate. Gently dredge in remaining panko crumbs.

Heat vegetable oil in a skillet over medium high heat. Cook salmon patties until golden brown, about 3 minutes, flip and continue for additional 3 minutes.

Serves 4 as main course; serves 8 with smaller cakes as an appetizer


* Roasted Red Pepper Coulis (optional–or serve with your favorite sauce)

2 Red bell peppers

3 Tb olive oil

¼ onion, sliced

1 TB red wine vinegar

Salt and pepper to taste

Roast the red peppers directly over a gas flame or under the broiler, turning occasionally, until the peppers are blackened all over. Transfer the peppers to a bowl and let cool completely. Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers.

In a food processor, combine the peppers with the olive oil, shallot and vinegar and puree until very smooth. Season the coulis with salt and white pepper.