This Recipe was made with

Gingersnap Gingersnap


  • 1 cup white or whole-wheat breadcrumbs
  • 3/4 cup finely crushed Archway Ginger Snap Cookies
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 small red or green bell pepper, finely chopped
  • 1 stalk celery, diced
  • 15 ounces canned salmon, drained
  • 1 large egg, slightly beaten
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon freshly ground pepper


  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
  2. Add pepper and celery; cook until softened then remove from heat.
  3. Place salmon in bowl and flake apart with a fork - be sure to remove all bones or skin.
  4. Add egg and mustard to salmon and mix well.
  5. Add the pepper mixture, breadcrumbs and ground pepper to salmon mixture and mix until breadcrumbs are moist.
  6. Form 6-8 patties from the mixture.
  7. Add remaining oil to the frying pan and heat until the oil is just bubbling, then add patties and cook just until golden brown on the outside.
  8. Once golden, remove the patties from the heat and place on a baking sheet into a preheated oven at 425ºF.
  9. Bake the salmon cakes until golden on top and heated through.