Canned salmon is a staple and a definite must to have on hand. I love salmon and it’s a quick an easy meal for a week night. The liquid smoke gives the salmon that wild flavour, and the dijon mustard adds the tangy taste which makes these cakes so delicious.
1 can salmon, skin and bones removed
1 medium potato, cooked and chopped small ( I used left over potatoes )
1/3 cup panko bread crumbs
1 tsp dijon mustard
1 tsp lemon juice, or fresh squeezed
1/4 tsp black ground pepper
1/4 tsp liquid smoke
1 tbsp fresh chopped parsley, or dry
1 tsp rosemary, fresh chopped or dry
1 clove garlic, chopped ( or 1/4 tsp garlic salt )
1 tbsp onion, finely chopped or grated
Open the canned salmon, drain and remove skin and bones. In a mixing bowl add the chopped potatoes and with a masher, make sure the potoatoes are a faily smooth consistency. Add the salmon, egg, panko crumbs and the rest of the ingredients.
Mix well and shape into cakes. Add virgin olive oil to a skillet, heat to a fairly hot temperature before adding the cakes to fry. Brown on both sides and serve immediately.
Garnish with parsley and lemon slices. Serve with dijon or a dipping sauce of your choice.