An easy, economical way to keep salmon on hand — canned or leftover cooked salmon works. Form and freeze raw, then cook from frozen.
Ingredients
- 1 lb cooked or canned salmon, flaked
- 1 egg
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- ½ cup panko, plus more to coat
- 2 green onions, sliced
- 1 tsp Cajun blend or Old Bay
- 1 lemon (juice)
- Salt
Instructions
- Mix all the ingredients until they hold together.
- Form into 8 patties and chill 15 minutes. Coat lightly in extra panko.
- Pan-sear in a little oil 3–4 minutes per side, or bake at 400°F for 18–20 minutes, until golden.
Make-Ahead & Storage
Form the raw patties and freeze on a tray, then bag, up to 2 months. Bake from frozen at 400°F for ~25 minutes.
Notes
Great on a bun with tartar sauce, over a salad, or with a fried egg for breakfast. Canned salmon makes this a true pantry meal.