There are certain dishes you make when no one else is home. You make them because no one else will eat them or because you don’t want to share at all. This here, this is one of those dishes. For both reasons.
None of the members of my family will give salmon a go. I think just the word fish makes them shudder a little and thus they refuse to try. I happen to love salmon, however. And this preparation is one of my favorites. I love the crispy shell, the crunch of the onion and celery, the saltiness. They’re also really easy to prepare and take no time at all to cook. If you need a quick meal on a busy week night, be sure to add this one to your repertoire.
- 1 can pink salmon, picked for bones
- ½ onion, diced
- 3 celery ribs, diced
- 1 egg
- ¾ cup panko breadcrumbs
- salt and pepper to taste
- oil for frying
- Preheat the oven to 350 degrees.
- In a bowl, combine salmon, onion, celery, egg and breadcrumbs until fully combined.
- Form the mixture into patties, approximately 2½ inches around. Heat oil in a sauce pan over medium high. Once the oil is hot, place the salmon cakes into the oil.
- Cook until golden brown on one side, about 2 minutes. Flip and cook until golden on the other side. Remove to a paper towel-lined plate.
- Once all have drained, place the patties on a foil-lined baking sheet and bake for 15 minutes until crisp.