Salmon cakes from From the Earth to the Table: John Ash's Wine Country Cuisine (page 154) by John Ash and Sid Goldstein

  • green onions
  • lemons
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Can substitute yellow bell peppers for red bell peppers, and coarse dry breadcrumbs for panko breadcrumbs.

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Notes about this recipe

  • Eat Your Books

    Can substitute yellow bell peppers for red bell peppers, and coarse dry breadcrumbs for panko breadcrumbs.

  • Rinshin on May 02, 2023

    For using pantry canned pink salmon from Costco instead of fresh salmon and frozen Dungeness crab meat I had instead of fresh shrimp, these came out with best texture and taste amongst others I’ve made in the past. Not handling too much is the key to keeping them light as too many other salmon cakes are like hockey pucks with unpleasant texture inside. I normally use canned Costco salmon for chowders and salmon cakes when looking for relatively nutritious and cost efficient meals. Having fresh green salad along with something sweet like pineapple slices go really well together. I used two styles of sauce topping. Mayo based one and Japanese style wasabi dressing. Liked the fresh taste of wasabi dressing better with these salmon cakes. Photo added.

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