Baked Southwestern Style Salmon Cakes

I made these once before and I didn't learn my lesson or more to the point, I didn't leave myself a note, not to add the spinach.  Even though I chopped it into small pieces, it was still too big to fit easily into the batter.  It caused some of the patties not to adhere easily.  As you can see, I could not get nice round patties.  They tasted fine despite this.

Baked Southwestern Style Salmon Cakes
adapted from Cook's Illustrated


2 cups flaked cooked salmon
1 red bell pepper, cored, seeded and chopped fine 
3/4 cup frozen corn, thawed
1 cup chopped baby spinach
4 scallions minced
1 teaspoon dried cilantro 
1 cup dried Panko crumbs 
1/4 cup mayonnaise 
1 large egg
Salt and ground black pepper to taste


Preheat oven to 350 degrees

In a small bowl combine  the breadcrumbs with the eggs, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 

Mix well.

Gently toss salmon, red pepper, corn, spinach, scallions, and cilantro.

Add the egg mixture to the salmon mixture, and using a rubber spatula combine gently until uniform. 

Form into several equal patties. 

The mixture will not be firm but if it's too wet, add 1 to 2 tablespoons of Panko crumbs. 

Place patties on a parchment lined cookie sheet.

Eat and enjoy.

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