Scrumptious Salmon Cakes
These salmon cakes are one of my husband's favorite meals.
salmon, drained and flaked
2
(14.75 ounce) cans
Italian-seasoned panko (Japanese bread crumbs)
¾
cup
minced fresh parsley
½
cup
eggs, beaten
2
green onions, chopped
2
Worcestershire sauce
3
tablespoons
grated Parmesan cheese
3
tablespoons
Dijon mustard
2
tablespoons
creamy salad dressing (such as Miracle Whip®)
2
tablespoons
seafood seasoning (such as Old Bay®)
2
teaspoons
garlic powder
1 ½
teaspoons
ground black pepper
1 ½
teaspoons
olive oil, or as needed, divided
1
tablespoon
 Gather all ingredients.
  Mix together salmon, panko, parsley, eggs, green onions, Worcestershire sauce, Parmesan cheese, Dijon mustard, creamy salad dressing, seafood seasoning, garlic powder, and pepper in a large bowl.
  Divide mixture and shape into 8 patties.
  Heat enough olive oil in a large skillet to cover the cooking surface over medium heat. Fry salmon patties in batches until browned, 5 to 7 minutes per side. Repeat with more olive oil as needed.
  Serve and enjoy!
