These salmon cakes are one of my go-to meals when I have nothing planned and need to get something on the table in a hurry. Makes 5 medium-sized patties.
If using canned salmon, drain.
You can remove the bones and the skin for a better presentation, but they are edible and provide additional nourishment.
In a large bowl, combine salmon, egg, shallots, bread crumbs, lemon zest, salt, and pepper.
Gently stir with a fork to combine.
Form into about 5 patties with your hands.
If desired, dredge in flour for extra crispiness.
In a large saucepan, melt the fat over low heat.
Fry salmon cakes on both sides until light brown and crispy.
Serve with a generous portion of lemon mayonnaise spooned over the top.
Salmon Cakes https://traditionalcookingschool.com/food-preparation/recipes/salmon-cakes-with-homemade-lemon-mayonnaise/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Salmon+Cakes+with+Homemade+Lemon+Mayonnaise