Ingredients for Salmon Cakes Rachael Ray
- 1 pound cooked salmon, flaked
- 1 large egg white
- 1/2 cup Italian seasoned breadcrumbs
- 1 teaspoon crab boil seasoning
- 1/2 teaspoon hot sauce, or to taste
- 1 tablespoon chopped fresh flat leaf parsley
- 1/4 cup finely diced roasted red pepper
- salt and freshly ground black pepper, to taste
- 1 tablespoon vegetable oil
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How to Make Salmon Cakes Rachael Ray
- Heat a medium skillet over medium-high heat. Add 1 tablespoon of vegetable oil.
- In a medium bowl, gently combine 1 pound cooked salmon (flaked), 1 large egg white, 1/2 cup breadcrumbs, 1 teaspoon crab boil seasoning, 1/2 teaspoon hot sauce (or to taste), 1 tablespoon chopped fresh parsley, 1/4 cup finely diced roasted red pepper, salt, and pepper to taste.
- Form the salmon mixture into 4 patties, about 1-inch thick.
- Add the patties to the hot skillet. Cook for 3-4 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.
- Serve immediately and enjoy! Consider serving with a lemon wedge and your favorite sides.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
2g
Fat
8g
Carbs
2g
