I’m a big advocate of always being stocked with a can of red, wild-caught, Sockeye salmon. When in doubt, salmon cakes are always tasty on top of a salad — or rice. For most of the year, Pesto Salmon Cakes have been my go-to salmon cake recipe. Last night, without any pesto on hand, I whipped up a more standard batch of salmon cakes and was reminded just how many fish there are in that big sea of salmon cake recipes.
- 14 1/2 oz. can of red salmon
- 1 Tbsp. Dijon mustard
- 1 Tbsp. mayonnaise
- 1/4 cup chopped red onion
- 1/4 cup fresh parsley
- 2 Tbsp. grated parmesian cheese
- 2 eggs
- 2 slices whole wheat bread
- 1/2 tsp. pepper
- 2 Tbsp. olive oil
- Add all ingredients, other than the salmon and olive oil, in a food processor and pulse until well combined. Pour mixture into a medium-sized mixing bowl along with the can of drained salmon.
- Mix well with a fork until salmon chunks are broken up and thoroughly incorporated. Form salmon mixture into 6-8 patties.
- Heat 2 Tbsp. of olive oil in a large skillet, and add salmon patties. Cook on medium for 4-5 minutes on each side. Serve warm over a salad, or with rice, or on a bun as a salmon burger.