This recipe for salmon cakes combine the flavors of lemon, parsley, and garlic but the most flavor is from the salmon. For best texture, the recipe has little filler and is baked in a very hot oven.
2teaspoonsfresh lemon juice
1teaspoonfreshly ground black pepper
1poundGorton's Natural Catch Grilled Salmon, cooked and shredded
1Tablespoonunsalted butter, melted
Preheat oven to 450°F. Generously grease a baking sheet with butter or nonstick spray.
Whisk the egg, mayonnaise, parsley, worcestershire sauce, dijon mustard, lemon juice, parsley, salt, and pepper together in a large bowl. Place the salmon meat on top, and then the Panko. Using a spoon, gently and carefully fold together— you don't want to break up the meat.
Using a 1/2 cup measuring cup, divide the mixture into 6 mounds on the baking sheet— don't flatten them. Use the spoon to slightly compact each so they aren't falling apart. Brush the tops with melted butter.
Bake for 13-15 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
Cover leftover crab cakes tightly and refrigerate for up to 5 days.
Make Ahead Instructions: The mixture can be made up to 1 day in advance. Cover tightly and store in the refrigerator. Baked salmon cakes can frozen for up to 3 months.