I purchased a good quality canned Pink Salmon, but if you can buy a smoked Salmon it makes an even better patty. Go ahead and put on your pearls, I have the China tea cups out. We're having High Tea at about 5:00-7:00 PM.
Prep Time: 10 minutes
Cook Time: 20 minutes
- 1 large can quality pink salmon
- 2 eggs, lightly beaten
- 6-8 crackers, crushed
- 1/4 cup finely diced onion
- 1 teaspoon lemon juice
- 1/8 teaspoon salt & pepper
- 1/2 cup butter
- 1 lemon, juiced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon dried parsley
- 3 cloves garlic, minced
InstructionsFor Salmon Cake
Remove skin and bones from canned salmon.
Beat eggs lightly.
Stir all ingredients together in a medium bowl. and form 3" patties.
Fry in about 1/2” hot oil for 3 minutes on each side.Optional
Sometimes I add 1/2 cup frozen whole corn kernels to the salmon mixture, it is a really nice addition.For Lemon Butter
While the Salmon cakes are frying: Melt the butter in a medium saucepan. Mix in lemon juice, salt, pepper, parsley flakes, and garlic. Bring to a boil then reduce heat to medium simmer. Cook and stir about 10 minutes, until thickened. Spoon a little over the Salmon Cakes at serving time.