Salmon Cakes are so easy to make, freeze well, and are perfect for company as either an appetizer or main dish. I absolutely love this Salmon Cake Recipe.
Preheat oven to 350 degrees.
In a medium bowl, mix together the egg, mayonnaise, parsley, and bread. Use a whisk to mix ingredients completely so the bread is well incorporated and is not in chunks.
Add the salmon to the mixture, flaking it as you go. Mix well, but try not to over mix the salmon. You want it to be well combined, yet you still want to get the flakes from the salmon.
Place the breadcrumbs in a bowl. Form the salmon into patties and dip into breadcrumbs, making sure to coat evenly and completely.
Line a cookie sheet with tin foil and spray generously with Pam. Place the breaded salmon cakes onto the cookie sheet and spray the cakes liberally with Pam.
Bake at 350 degrees for 30 minutes.
There are many ways to make salmon cakes, and one day I’ll post my mom’s recipe which is a bit different than this one. I modeled my recipe off of my Grandma’s Maryland Style Lump Crab Cake Recipe, which highlights the crab… it’s all about the crab.
So for these salmon cakes, I wanted the salmon to shine. I didn’t want bell peppers, celery, onions… None of that. I also didn’t want to have one that needed to be fried. So, this delicious salmon cake recipe was born.
Enjoy!
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