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Chesapeake Spiced Salmon Cakes

Serves 4
Time 20 min
Canned salmon provides a flavor twist and an omega-3 boost to traditional Maryland crab cakes. Serve with lemon wedges, tartar sauce and plenty of grilled corn or veggies.
Special Diets:
Ingredients
  • 1 (14.75-ounce) can wild caught pink salmon, drained
  • 1 2/3 cup panko bread crumbs, divided
  • 2 teaspoons Old Bay seasoning or other seafood seasoning
  • 1/3 cup finely chopped red bell pepper
  • 1/4 cup thinly sliced green onions
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons mayonnaise
  • 1 egg, lightly beaten
  • 3 tablespoons canola oil
  • Lemon wedges for serving
  • 1/8 teaspoon ground black pepper
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Exclusively for Prime members in select ZIP codes.

Method

In a large bowl, break up salmon into small pieces, discarding any pieces of bone or skin.

Gently fold in 2/3 cup bread crumbs, seasoning, pepper, onions, parsley, salt and pepper, mayonnaise and egg until combined and then shape into 12 small patties. (Salmon patties can be made up to a day in advance. If you're not cooking them immediately, transfer to a large plate, cover and refrigerate.)

Transfer remaining 1 cup breadcrumbs to a wide, shallow dish.

Gently coat each patty in bread crumbs, shaking off any excess, and transfer to a large plate.

Heat 2 tablespoons of the oil in a large skillet over medium heat.

Arrange 6 of the patties in the skillet in a single layer and cook, gently flipping once, until deep golden brown all over, 2 to 3 minutes per side.

Transfer to a paper towel-lined plate as done and then heat remaining oil in skillet and repeat process with remaining patties.

Serve salmon cakes hot, with lemon wedges on the side.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (14.75-ounce) can wild caught pink salmon, drained
  • 1 2/3 cup panko bread crumbs, divided
  • 2 teaspoons Old Bay seasoning or other seafood seasoning
  • 1/3 cup finely chopped red bell pepper
  • 1/4 cup thinly sliced green onions
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons mayonnaise
  • 1 egg, lightly beaten
  • 3 tablespoons canola oil
  • Lemon wedges for serving
  • 1/8 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.