This were pretty good! Maybe a bit dry (add a little more oil? Some milk?), but I did over-cook them a couple of minutes since the phone rang at the same time they were ready to come out of the oven! There are lot of variations to this: you could add dill, oregano, cumin, etc. My favorite flavor with salmon is dill, and I would have done that except I was using leftover salmon that had been BBQ’d with some other flavors. Anyway, I served this with three dips…two of which are good enough to pass on to you: cilantro-yogurt dip and yogurt dill sauce.
- 1/2 teaspoon extra-virgin olive oil
- 1 smallish onion, finely diced
- 2 stalks celery, finely diced
- 1 tablespoon dried parsley
- 2 cups cooked salmon, flaked
- 2 large eggs
- 2 tablespoons Dijon mustard
- 2 1/2 cups (about) fresh whole-wheat breadcrumbs (I used two pieces and a heel)
- 1/2 teaspoon freshly ground pepper
Preheat oven to 450°F. Coat a baking sheet with cooking spray.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes.
Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into patties. I made golf-ball sized balls and then flattened them, and produced about 14 patties.
There are a few ways you can cook these.
First, you can fry them by heating oil in a pan and frying them, about 2-3 minutes on each side. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties. Place them in the oven and bake until warmed through (about 10-15 minutes).
Next, you could bake them. Either place the patties directly onto a pan coated with cooking spray and bake 15-20, or until heated through. If you want the browned-on-the-outside look, coat your frying pan with a high temperature cooking spray, and brown the patties on the stove top before cooking them in the oven (just 1-2 minutes each side).
These were pretty tasty–and a great way to use leftover salmon!
Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges