Salmon Cakes


8 oz. salmon fillet, fully cooked, skinned and flaked
⅓ cup chopped fresh Italian parsley
¼ cup finely chopped shallots
1 egg, beaten
2 tbsp. mayonnaise
1 tbsp. white wine Dijon mustard
⅛ tsp. cayenne pepper
2 ¼ cups panko breadcrumbs, divided
3 tbsp. vegetable oil
- Kowalski's Mango Salsa or Signature Dill Dip (pictured), for serving
- lemon wedges, for serving
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  1. In a large mixing bowl, combine salmon, parsley, shallots, egg, mayonnaise, mustard, cayenne and 1 ¼ cups breadcrumbs; refrigerate, covered, for several hours to overnight.
  2. Shape mixture into 8 patties; roll each in remaining breadcrumbs.
  3. In a large skillet, heat oil over medium-high heat. Add salmon cakes; sauté until golden-brown, turning once.
  4. Serve with salsa or dip and lemon wedges.


Find It!

  • Find Kowalski's Mango Salsa in the Prepared Produce Section.
  • Find Kowalski's Signature Dill Dip in the Deli Grab & Go Case.