Tasty salmon cakes

    25 min

    Scrumptious salmon cakes made with tinned salmon. Lots of seasoning, and a low salmon to breadcrumb ratio, ensures these are the tastiest!

    5 people made this

    Makes: 8 salmon cakes

    • 2 (420g) tins salmon, drained and flaked
    • 75g seasoned panko (Japanese breadcrumbs)
    • 30g fresh parsley, minced
    • 2 eggs, beaten
    • 2 spring onions, chopped
    • 2 teaspoons seafood seasoning
    • 1 1/2 teaspoons ground black pepper
    • 1 1/2 teaspoons garlic powder
    • 3 tablespoons Worcestershire sauce
    • 3 tablespoons grated Parmesan cheese
    • 2 tablespoons Dijon mustard
    • 2 tablespoons light mayonnaise
    • 1 tablespoon olive oil, or as needed, divided

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Mix salmon, breadcrumbs, parsley, eggs, spring onions, seafood seasoning, black pepper, garlic powder, Worcestershire sauce, Parmesan cheese, Dijon mustard and mayo together in a large bowl; divide and shape into eight cakes.
    2. Heat enough olive oil in a large frying pan to cover the cooking surface over medium heat. Fry salmon cakes in batches until browned, 5 to 7 minutes per side. Repeat with more olive oil, as needed.


    Tasty salmon cakes
    Tasty salmon cakes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)