Maryland Spiced Salmon Cakes
1 pack salmon (5 oz of fish)
1 cup Panko breadcrumbs
1 tsp low sodium Old Bay seasoning—(optional)*
¼ cup parsley, finely chopped
½ red bell pepper, small diced
4 green onions, thinly sliced
Salt and pepper to taste
1 egg, large and lightly beaten
2 tbsp mayonnaise
3 tbsp canola oil
In a large bowl, break up salmon pieces discarding any bone or skin.
Gently fold in 2/3 cup of Panko breadcrumbs into salmon. Add the parsley, red pepper, green onion, salt and pepper. Fold to incorporate.
Mix the egg and mayonnaise and fold into salmon and vegetable mixture.
Form into patties of desired size. Can be made large for entrée or small for appetizer.
Place in refrigerator to allow the mixture to cool.
Place remaining breadcrumbs in a shallow dish. Gently coat each patty with breadcrumbs laying them in bread crumbs to coat. Transfer to hold plate.
Heat oil in a large skillet over medium heat. Arrange patties in pan evenly. Cook on each side until brown and internal temperature of 165° F.
Transfer to a paper towel to drain. Serve with sliced lemon.