Ingredients and Weight:
- 1 lb fresh or frozen salmon, skinned and boned
- 1 cup panko breadcrumbs
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil for frying
Preparation Time:
20 minutes
Cooking Time:
10-12 minutes per side
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 200°F (93°C).
- Flake the salmon into large chunks.
- In a large bowl, combine the salmon, panko breadcrumbs, mayonnaise, parsley, chives, lemon juice, mustard, Worcestershire sauce, egg, salt, and pepper. Mix well.
- Form the mixture into 8 patties.
- Heat the olive oil in a large skillet over medium heat.
- Cook the salmon cakes for 5-6 minutes per side, or until golden brown and cooked through.
- Drain on paper towels and transfer to the preheated oven to keep warm.
Nutritional Information:
- Calories: 250 per serving
- Fat: 15 grams
- Protein: 20 grams
- Carbohydrates: 10 grams
Dish Characteristics:
- Tender and flaky salmon cakes
- Crispy exterior
- Savory and flavorful
- Perfect for brunch, lunch, or dinner
User Comments:
- "The perfect balance of flavors and textures!"
- "These salmon cakes are so easy to make and always turn out delicious."
- "I love serving these with a side of tartar sauce and lemon wedges."
- "The Dijon mustard and Worcestershire sauce give these cakes a wonderful tang."
- "I added some chopped red bell pepper to my cakes for a pop of color and extra flavor."
Special Precautions and Tips:
- Use fresh, high-quality salmon for the best results.
- Don't overmix the ingredients, as this can result in tough salmon cakes.
- Be careful not to overcook the salmon cakes, as they can become dry and tough.
- Serve immediately for the best taste and texture.
