Hurricane Recovery Resources

Got to Be NC
Recipe by: Lisa Prince

Salmon Cakes

This is my sister, Michele’s recipe and a family favorite.  She usually enjoys grilled salmon on Friday nights and uses the leftovers to make salmon patties for Sunday supper. In the summer, they are delicious over a bed of greens with a little lemon juice and olive oil.

Servings: 4
Cook Time: Prep Time: 15 minutes; Total Time: 30 minutes plus at least 1 hour chilling time.
Meal Type: Entree
NC Ingredients: corn, chives

Print Recipe

Ingredients

Salmon:
10.5 oz. Fresh salmon (drizzle salmon with olive oil and sprinkle with salt and pepper)
Cakes:
1
Large egg, beaten
1/4
cup chopped chives
26
whole wheat crackers, crushed and divided
1/2
cup frozen or fresh corn (white and yellow mixed)
2
tablespoons Dijon mustard
3
tablespoons Dukes mayonnaise
1
1/2 tablespoons capers, rinsed and drained
1
teaspoon fresh lemon juice
1
tablespoon lemon zest
Olive oil for cooking

Directions

Samon:

Bake at 350 with skin side down on a broil pan 14 minutes then turn oven to broil and broil for 3 minutes. Let salmon cool completely.

Cakes:

Put cooked salmon in a medium size bowl, using a fork flake the salmon. Add the beaten egg and mix, then add chives, corn, Dijon mustard, mayonnaise, capers, lemon juice and zest, mix well. Add 1/2 of the crushed crackers and mix. Divide mixture into 4 equal parts and form into a patty shape about 3/4 inches thick. Carefully coat patties in remaining crushed crackers and refrigerate for at least 1 hour or overnight.

In a large nonstick skillet add enough olive oil to coat the bottom of the pan. Heat oil over medium heat, add salmon patties and cook until golden brown about 6 to 7 minutes each side. Drain on paper towel and serve. Serve with an aioli, tarter or cocktail sauce.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.