Crispy Salmon Cakes
Why I Love This Recipe
This recipe is for both of my vegetarian sisters! I use to love making meatloaf, but once my sisters stop eating meat, I turned my meatloaf into salmon cakes. (They both eat fish). This was a, win win, because SALMON is a great source of vitamin B12 and vitamin D. Also, it's an excellent source of niacin, omega-3 fatty acids, protein, and vitamin B 6.
Ingredients You'll Need
4 (6 ounce) defrosted salmon (fresh)
4 (5 ounce) canned salmon
1/4 lemon wedge
2 garlic cloves (minced)
1 yellow onion
1 1/2 cup bread crumbs
salt and pepper
1/2 cup olive oil
Fresh Bread Crumbs
1/2 loaf of Italian Bread
2 tablespoons olive oil
1 garlic clove
2 teaspoons old bay seasoning (optional) or sprinkle salt and pepper
(you don't have to make fresh bread crumbs, you can simply just buy some at the store if you are trying to make this faster!)
Place salmon on a cookie sheet
drizzle lemon juice, add the garlic and onions.
Bake at 350 for 10 minutes.
Cook for 10 minutes.
Chop the salmon (along with the onions, garlic).
Put in a bowl and add the bread crumbs, egg and old bay (or salt and pepper)
shape salmon mixture into balls (you can make them as big or as small as your want)
Heat Frying Pan with 1/2 cup olive oil
place the salmon balls into the hot oil and then press down with a spoon (making it into a cake!)
Cook for 2 minutes on each side or until crispy!
Once done, put salmon cakes on a plate with a paper towel to soak up the excess olive oil
1/2 loaf of Italian bread
slice bread in half
drizzle olive oil on both sides
add 1 garlic clove (minced )
add old bay if desired or just add a little salt and pepper
bake at 350 for 10 minutes
Cool for 10 minutes
once the bread is cooled off, take a knife and chop the bread into very fine pieces or once the bread is chopped put it into a food processor!