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For use with any CanCooker

Salmon Cakes, Seafood

Salmon Cakes

Prep Time - 20 minutes
Cook Time - 10 minutes


  • 3 tbs Extra-Virgin Olive Oil Plus more for pan frying
  • 1 cup Chopped Red Onion Diced
  • 1 cup Chopped Celery Diced
  • 1 (14.75oz) can Salmon Drained (or 1 ¾ cup cooked, flaked salmon)
  • 1 ¾ cup Panko Breadcrumbs
  • 2 large Eggs
  • ¼ cup Mayonnaise
  • 3 tbs Lemon Juice
  • 2 tbs Finely Chopped Fresh Dill
  • 2 tbs Finely Chopped Fresh Parsley
  • 1 tbs Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 1 tbs Sriracha


  • In a large mixing bowl, stir together salmon, onion, celery, breadcrumbs, eggs, mayonnaise, lemon juice, dill, parsley, Dijon mustard, Worcestershire sauce, and Sriracha sauce until mixture is well combined.   Form into ½ inch patties.
    In a non-stick CanCooker heat olive oil over medium. Place patties in hot oil and cook 3 at a time, for 3 or 4 minutes on each side, until the outside is evenly browned and the patty is cooked through. Transfer cooked patties to paper towel-lined plate. Add more oil to skillet if necessary and repeat cooking process until all patties are prepared.


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