This dish starts with salmon fillets coated in a mixture of panko breadcrumbs, Parmesan cheese, chopped parsley, melted ...

There’s nothing quite like the comfort of Grandma’s kitchen, and her salmon patties are a true classic. With a crispy, golden ...

These patties are best served with a side of tartar sauce or your favorite dip, but they’re also fantastic in a sandwich or ...

Sauce will keep in an airtight container in the fridge up to 2 weeks. Before serving, gently reheat in a small pan to just a little warmer than room temperature. Make the salmon: Preheat oven to ...

If liquid is beginning to seep out of the salmon, it is overcooked – it should be holding the juices. To make the sauce, place the parsley leaves in a food processor. Add the lemon and blitz ...

Heat oil in a shallow frying pan and cook Salmon Patties for 2-3 minutes each side or until golden brown. TIP: Serve Salmon Patties with a Lemon Dill Mayo or drizzle with Sweet Chilli Sauce.

Add patties and cook until golden, 2-3 minutes. Turn over to brown other side. Serve salmon cakes with sauce and lemon wedges ...

Add the zest and juice of the lime and pour in the soy sauce. Add the maple syrup and cook for 1 minute or until reduced and sticky. Meanwhile, pan-fry the two pieces of salmon for 2 minutes each ...

Put the salmon in a food ... Repeat with the remaining cakes; add more oil to the skillet as needed. Garnish the cakes with the dill sprigs and serve with the sauce.

Gently combine cooked Leek, Potato, drained and flaked John West Pink Salmon and Spring ... Herbs and Sweet Chilli Sauce to make a Salsa. Chill. Place prepared patties onto a baking paper lined ...