Friday, March 28, 2014

Easy Old Bay Salmon Cakes

These were very simple and yummy.  They are good for days I don't want to take the time to make these more involved salmon cakes.  (I love those ones, though, they're so good!)  I like how these ones use stuff I usually have on hand and they are just so fast to make!  They're also pretty inexpensive.  I want to make them again, play around with the flavors (add some mustard, lemon, etc) and make salmon cake sliders out of them, with toasted Hawaiian rolls!  I'm very excited about this. If they turn out, I'll post them too.  
Easy Old Bay Salmon Cakes 
adapted from Aggie's Kitchen

2 6oz cans wild salmon, drained (boneless, skinless)
2 teaspoons Old Bay seasoning
2 eggs
2 tablespoons mayonnaise
squirt of favorite mustard
3/4 cup panko bread crumbs
1/2 small green/red/yellow/orange pepper, finely chopped
2 tablespoons chopped fresh chives
olive oil, for frying
lemons, for serving

1.  In a large bowl, gently combine all ingredients until mixed well. Form into 6-8 small patties.

2.  Heat a non stick pan over medium heat. Drizzle 2 tablespoons of oil in pan and spread around. Gently place each patty into hot pan and cook on first side for about 2-3 minutes or until golden brown. Carefully flip, and cook for an additional 3-4 minutes until second side is browned.

3.  Once cooked, set aside and sprinkle coarse salt over salmon cakes. Serve with a squeeze of lemon.
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