Since I am going to be gone for a few weeks in Europe, I am going to leave you with one of my best recipes. They also happen to be a perfect appetizer for any 4th of July celebrations. These salmon patties are out of this world. Kind of like a cross between a crab cake and a salmon burger, they are DIVINE. I have to be honest, I don’t really even like salmon, but I could happily eat these every night. Who can resist roasted salmon mixed with crunchy celery, onions and breadcrumbs and then seasoned with lemon, Worcestershire, dijon and mayo and then lightly fried? You can wrap them up in lettuce leaves or eat plain. Enjoy. 
Salmon Cakes
Prep time
Cook time
Total time
Author: Liza Cannata
Serves: 6 cakes
Ingredients
- 12 ounce boneless, skinless salmon filet
- ½ cup panko (Japanese breadcrumbs)
- 1-2 celery stalks, minced (about ½ cup)
- ½ red onion, minced
- 1 egg, lightly scrambled
- 2 tablespoons mayonnaise
- 1 tablespoon chopped Italian parsley
- 1 tablespoon lemon juice
- 2 teaspoons dijon
- ½ teaspoon Worcestershire
- ½ teaspoon salt
- fresh ground pepper
- 1 tablespoon fresh copped dill, optional
- 2 tablespoons butter or olive oil
Instructions
- Pre-heat oven to 350 degrees.
- Place salmon on baking sheet and brush with olive oil and season with salt and pepper.
- Place salmon in the oven and roast for 15-20 minutes, until cooked through.
- Remove from oven and let cool completely.
- Once cooled, flake the chilled salmon into a large bowl. Add all the remaining ingredients and stir gently just until combined. Using wet hands, shape salmon mixture into 6 equal balls. Gently flatten balls to form 6 patties.
- Heat 2 tablespoons butter or olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels.
- Serve on top of romaine leaves with lemon wedges.
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