Entrée: United States – Salmon Cakes with Parsley

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 10 min

Total 33 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) cooked salmon, flaked (canned or fresh)
1 cup (120 g) breadcrumbs (plus extra for coating)
1 large egg
2 tbsp (30 ml) milk
1 / 4 cup (15 g) fresh parsley, chopped
1 tsp (5 ml) Dijon mustard or 1 tbsp (15 g) mayonnaise (optional)
Salt and pepper to taste
2–3 tbsp (30–45 ml) oil for frying
Lemon wedges for serving

Show original ingredient measurements

1 lb / 450 g cooked salmon, flaked (canned or fresh)
1 cup (120 g) breadcrumbs (plus extra for coating)
1 large egg
2 tbsp (30 ml) milk
1 / 4 cup (15 g) fresh parsley, chopped
1 tsp Dijon mustard or 1 tbsp (15 g) mayonnaise (optional)
Salt and pepper to taste
2–3 tbsp (30–45 ml) oil for frying
Lemon wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl, combine flaked salmon, 1 cup (240 ml) breadcrumbs, egg, milk, parsley, mustard/mayo (if using), salt and pepper; mix to bind.
2. Form mixture into 6–8 patties and lightly coat each in extra breadcrumbs.
3. Heat oil in a skillet over medium heat and fry patties 3–4 minutes per side until golden and heated through.
4. Drain on paper towel, serve with lemon wedges and a salad or vegetables.

1. In a bowl, combine flaked salmon, 1 cup breadcrumbs, egg, milk, parsley, mustard/mayo (if using), salt and pepper; mix to bind.
2. Form mixture into 6–8 patties and lightly coat each in extra breadcrumbs.
3. Heat oil in a skillet over medium heat and fry patties 3–4 minutes per side until golden and heated through.
4. Drain on paper towel, serve with lemon wedges and a salad or vegetables.