The recipe for my salmon cakes vary a great deal, depending how much leftover salmon I have and what is available in my kitchen and garden. I often soak some old sourdough or similar bread in milk, squeeze out all the liquid and add to the salmon. I add dill, tarragon and other herbs. I love eating my salmon cakes with my green sauce.
This makes 4 generous salmon cakes
2 cups cooked salmon
1 cup fresh breadcrumbs
1/4 cup finally chopped parsley
3TBS chopped green onions
1/4 cup finally diced red onions
2TBS lemon juice
1/2 to 1 tbs salt
1 tbs freshly ground pepper
2TBS olive oil for sautéing
Pick through your salmon to make sure that all bones are gone. Put all the ingredients in a bowl and mix well. I use my hands, making sure again that all bones are gone. Form the patties and sauté them for 7 to 10 minutes over medium heat. Half way through turn the patties.