Panko-crusted salmon cakes from Once Upon a Chef: Weekend/Weeknight: 70 Quick-Fix Weeknight Dinners + 30 Luscious Weekend Recipes (page 212) by Jennifer Segal

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rice pilaf; Roasted asparagus

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Tartar sauce recipe on p. 140.

  • Zosia on March 15, 2023

    Delicious! The mixture was quite loose but the cakes held together during frying. They were very tender and flavourful with a crisp exterior.

  • Kinhawaii on September 11, 2022

    These are delicious!

  • erikamoo on February 02, 2022

    These are fantastic. We aren’t big on salmon but are trying to eat more of it because of the health benefits. This is the best salmon recipe we have tried. We used (5) of the vacuum packed wild caught sockeye salmon filets from Costco, and that was just the right amount to make a double batch so we could freeze the extras. We used avocado oil to fry these in a large skillet. Make sure you use the amount of oil she tells you to! On the first batch, I tried to use less oil, but they took longer to cook and didn’t brown up as nicely. To go with these, we made tartar sauce on p 140 without the sweet relish, because we don’t care for sweetness in tartar sauce. I roughly doubled to tripled the capers in the tartar sauce. The tartar sauce was a perfect accompaniment.

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