- Servings : 4
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Salmon cakes are great anytime of day or year. Crunchy on the outside and smooth and tender on the inside, these tasty cakes will make you want more and more. Share this recipe today!
Finely chop the salmon and place in a mixing bowl.
Add the bread crumbs, mayo, sesame seeds, green onion, lime zest, and minced ginger. Mix well.
Using a Tablespoon, scoop the mixture and form balls, lay out on a cookie sheet and press down to make round cakes that are ½ inch thick. Continue this process until no more mixture is left.
Sprinkle some panko bread crumbs on top of the cakes. Put the cakes in the freezer for 10 minutes so they firm up a bit.
In a skillet or frying pan, add oil to cover the bottom so that it is ¼ inch up the side of the pan. Preheat on medium high or heat the oil to 350f. Pan fry the cakes 3 minutes on each side or until golden brown.
Fry in batches, and don’t crowd your pan. Serve immediately with lime wedges.