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Salmon Cakes

I used basil dijon mustard for a little extra flavor. You could also use shallots instead of scallions, and if you wanted you could add two garlic cloves for even more complexity.

Salmon Cakes

From Real Simple

Salmon Cakes


  1. 1 pound skinless salmon fillet
    2 scallions, roughly chopped
    1/4 cup panko bread crumbs
    2 tablespoons Dijon mustard
    1 tablespoon olive oil
    1 scallion, finely chopped
    1/3 cup sour cream, optional


  1. In a food processor, pulse the salmon, scallions, mustard, ½ teaspoon salt, and ¼ teaspoon pepper until coarsely chopped.
  2. Mix in the bread crumbs and form into 8 patties.
  3. Heat the olive oil in a large nonstick skillet over medium heat. Cook patties until opaque throughout, about 2 minutes per side. Top with a dollop of sour cream and finely chopped scallions. Serve with a side salad.

Makes 8 patties.

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