Recipe courtesy of Sara Moulton
Save Recipe Print
Total:
30 min
Prep:
15 min
Cook:
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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Salmon Cakes

Recipe courtesy of Ina Garten

Salmon Cakes With Salad

Recipe courtesy of Food Network Kitchen

Smoked Salmon

Recipe courtesy of Alton Brown

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Blackened Salmon

Recipe courtesy of Alex Guarnaschelli

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Salmon Baked in Foil

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories