Salmon Cakes

Recipe Source: Bernie’s Mom (Georgette Wilson)
Servings: Makes 8 cakes

1 cup panko bread crumbs
1/2 cup chopped celery
1/3 cup chopped fresh cilantro
1/4 cup scallions
1 1/2 egg whites
1 tablespoon Suracha, hot sauce or cayenne pepper
1 tablespoon fresh lemon or lime juice
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 pound fresh salmon – skinless and diced
2 tablespoons coconut or vegetable oil


Process first 9 ingredients in a food processor until vegetables are minced.  Combine the salmon with the vegetable mixture and form into 8 cakes on a parchment lined baking sheet using a 1/3 cup measure.  Lightly press into into 1″-thick patties.  Cover and chill for 30 minutes.

Preheat oven to 400 degrees.

Heat oil in an oven-proof saute pan over medium-high heat.  Add cakes and fry for 2 minutes per side, or until browned.  Transfer pan to the oven to cook cakes through, 2-4 minutes.

Nutritional Info:
2 cakes = 292 calories, 15g fat, 13g carbs


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