Alaska Home Pack

Do you believe at love at first bite? We think you will with these Salmon cakes. If you know someone who has an aversion to seafood they may very well make an exception here.

The combination of garlic, basil, Parmesan, and sun-dried tomatoes make this a fantastic party in your mouth.

Here is what you need to get started.

½ cup mayonnaise

¾ cup shredded parmesan cheese

¼ cup fresh basil minced

2 cloves garlic minced

½ tsp garlic powder

¼ cup sun dried tomatoes chopped

½ tsp Italian seasoning

¼ tsp pepper

½ tsp fresh lime juice

¼ tsp salt

½ cup panko bread crumbs

1 lb salmon burger, thawed and excess water drained

Add all the ingredients in the bowl except for the salmon burger.

Mix those ingredients well. We do this so the salmon stays somewhat chunky instead of puree-like, so that you don’t loose the salmon texture.

Before mixing in the salmon burger make sure excess water is drain off or else they become too soft and gloopy.

Find the baking sheet either grease or line and grease. We found this new tin foil where no grease is necessary. How about we give Reynolds Wrap a big high five on that? <slap>

Form the mix into cakes. These are on a 1/4 sheet pan which is half of what you would normally have in the kitchen.

You will want to place the pan on the top rack of the oven that is set on “broil”. These larger patties will take about 5 minutes (depending on the oven). So check at minute 3 or 4 just to be sure. You want the edges to have a good brown color.

There you have it. it is that simple and everyone will love it.

Yes, this is love at first bite for sure.

Recipe Card:

Italian Salmon Cakes

Makes 6-8 (3 oz) cakes