Superfood Salmon Cakes
Our friend Jan has worked for many years as a commercial fisheries manager for the Alaska Department of Fish and Game, which is partly to say—she knows fish and she knows how to cook them. Jan’s salmon cakes often fuel the women who play on her ice hockey team before tournaments and herself on long open-ocean swims, but yours might be the perfect protein-packed weeknight meal. These salmon cakes are our favorite way to give leftover salmon a second life, or to use the canned salmon in our pantry cupboards. Serve with the spicy dipping sauce for maximum enjoyment.Makes 4 to 6 servings
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 (15-ounce) cans wild pink or red salmon, or 4 cups cooked salmon, bones removed
- 1 1/2 cups Italian bread crumbs, plus more for dredging
- 1/2 cup chopped fresh parsley
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 large eggs, beaten
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Vegetable oil, for frying
For the Dipping Sauce
