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

Smoked Salmon

Recipe courtesy of Alton Brown

Roasted Salmon with Green Herbs

Recipe courtesy of Ina Garten

Broiled Sockeye Salmon with Citrus Glaze

Recipe courtesy of Alton Brown

Salmon Cakes with Artichoke Tartar Sauce

Recipe courtesy of Katie Lee

Carrot Cake Cupcakes

Recipe courtesy of Ina Garten

Puff Pastry-Wrapped Salmon

Recipe courtesy of Marcela Valladolid

Salmon Salad

Recipe courtesy of Ina Garten

Cod Cakes

Recipe courtesy of Lee Pinto

Carrot Cake

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking