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Seattle, WA.


King Salmon Cakes

king salmon cakes


  • 6 T red bell peppers, finely chopped
  • 3 T fresh dill, finely chopped
  • 3 T lemon juice, fresh
  • 2 T butter
  • 2 T softened cream cheese
  • 4 T sour cream
  • 4 cloves of garlic, minced
  • 4 T fresh ginger, minced
  • 4 eggs beaten
  • 2 T cilantro
  • 4 T fresh basil
  • 1 t cayenne
  • 2 T lemon rind, finely chopped
  • 3 T prepared hot horseradish
  • few dashes tabasco
  • 4 T dijon mustard
  • 48 oz. canned king salmon, skinned, and drained, or cooked left over salmon
  • 3 C panko (Japanese style bread crumbs)
  • 1 1/2 C fresh grated parmesan


Saute green onion, bell pepper, and garlic for 1 1/2 minutes in the butter. Remove from heat. In a large bowl combine the basil, cilantro, beaten eggs, half of the bread crumbs, sour cream, cream cheese, salmon, dijon, dill, lemon juice, lemon rind and the sauteed vegetables. Form into desired size through a mold. Combine the rest of the panko and parmeasan cheese. Roll molded salmon cakes in the breading. Chill. Cook in a large saute pan with a few tablespoons of olive oil for 3-4 minutes a side over medium heat. Serve with red pepper sauce or a remoulade.

Servings: 16 cakes

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