O’Connor Salmon Cakes
An awesome salmon cake recipe from our neighbors- Kay and R.J.. (Note: We never say R.J. and Kay which just doesn’t have the same alliteration.)
1/3 cup fresh parsley leaflets
4 green onions or 3 shallots finely chopped
3 cups fine fresh bread crumbs
2 tbs unsalted butter
1 tbs spicy mustard
2 tbs mayo
2 tsps fresh lemon juice
2 1/2 cups flaked cooked salmon
salt & pepper
1/2 cup vegetable oil for sautéing
1. Combine parley & shallots in food processor…pulse several times.
2. Add half of bread crumbs, eggs, melted butter, mayo, mustard and lemon juice to the above and mix all together in processor.
3. Add salmon to mixture…salt & pepper to taste…combine…shape patties into desired thickness and size….let sit in fridge for 30 to 60 minutes.
4. When ready to cook, dip the salmon cakes into remaining bread crumbs and let sit for another 5 minutes.
5. Heat oil in a large saute pan or heavy skillet over medium high heat…cook until golden brown and crispy on both sides.
** I prefer using the shallots so there’s not so much green in the patties.
** I’ve never tried using the cooked salmon from the can…I use fresh uncooked salmon that I puree/chop into pieces. If you go to Costco and buy one of the large salmon fillets in the meat department, that’s the perfect amount of salmon.
** I also use less bread crumbs in the mixture and increase the salmon because the bread crumbs can make the salmon cakes too dry. The salmon doesn’t have to be chopped fine, you can leave larger chunks in the cakes.
**These salmon cakes can also be rolled into little bite size balls.
**I also add fresh garlic and finely chopped red bell peppers to this recipe.
**As for the dipping sauce, I combine mayo, lemon juice, garlic, fresh dill, salt & pepper until I like the way it tastes.