Recipe courtesy of Sara Moulton
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a medium bowl, combine the salmon, bread crumbs, mustard, and zest and season with salt and pepper. Stir in egg until just combined.

Form the salmon mixture into 8 to 10 cakes. Put the ground nuts on a plate. Gently press each side of the cake into the nuts. Refrigerate the cake for at least 30 minutes and up to 12 hours.

Heat the oil in a large non-stick skillet over medium heat. Working in batches, cook the cakes, turning once, until well-browned and cooked through, about 2 1/2 minutes per side. Transfer the cakes to a paper towel-lined plate to drain.

Divide the cakes among plates and serve with the lime wedges.

IDEAS YOU'LL LOVE

Roasted Salmon Nicoise Platter

Recipe courtesy of Ina Garten

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Lemon Cake

Recipe courtesy of Ina Garten

Carrot Cake Cupcakes

Recipe courtesy of Ina Garten

Strawberry Meringue Cake (Mostachon)

Recipe courtesy of Marcela Valladolid

Crab Cakes

Recipe courtesy of Ellie Krieger

Mini Crab Cakes and Cajun Tartar

Recipe courtesy of Trisha Yearwood

Smoked Salmon

Recipe courtesy of Alton Brown

Old-Fashioned Banana Cake

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking