Okay, it's true, we don't eat as much fish as we probably should, but we are trying to fix that with delicious meals like this one! These salmon cakes are crispy on the outside, tender and moist on the inside. They are savory and spicy deliciousness in every bite!
1lb. Cooked and cooled or canned salmon
1 Medium onion finely diced
3 Jalapenos, seeded and finely diced
1T Butter
3T Quality mayonnaise
1T Worcestershire sauce
1t Granulated garlic
2T Dijon mustard
1C Panko breadcrumbs
1/4C Parsley
2 Eggs, beaten
2t Papa's Pepper premium spice blend
Salt/pepper to taste
Canola oil for cooking
1. Melt butter in saute' pan over medium heat. Add finely diced onions and peppers, saute'until just tender, 6-7 minutes.
2. Add peppers and onions, along with all other ingredients, except the salmon, to a large mixing bowl. Mix the ingredients together well, then gently fold in the salmon until it's just incorporated. Take the mixture and form into patties, 1/2-3/4" thick.
3. Add canola oil to frying pan over medium heat. Once the oil gets hot add 2-3 salmon cakes to the pan, careful not to overcrowd the pan. Cook 3-4 minutes per side until brown and crispy. Remove to a paper towel lined plate and repeat with remaining salmon cakes.
Serve with lemon slices, tartar sauce and a side salad.
**Cooks note
If the salmon cakes brown to quickly reduce heat. For gluten free you can substitute gluten free breadcrumbs for the panko.