One of the reasons I organize my recipes the way that I do - which is mainly by the actual type of ingredient - is really two-fold:  The first being that it helps me to budget better ... Prices vary by often a couple of dollars between a boneless skinless chicken breast and bone-in skin-on chicken thighs.  That’s a lot of money over the course of a year - so I learned how to “de-bone” and “de-skin” chicken at home and I’ve learned recipes where I can substitute chicken thighs for an even better result at a cheaper price!  The second reason is to help me with our leftovers.  If I don’t have a recipe at the tip of my tongue for a particular piece of leftover food - I search through my cookbook library or online for recipes featuring that ingredient ... and sometimes quicker than others - an idea, a recipe, a theme emerges ... and my faith tells me that is a God-thing.

So ... here goes ...

If your salmon or shrimp has any sort of sauce with it when you first prepared it - just wipe most of it away before refrigerating the leftovers.  If your food hasn’t been previously frozen, you can freeze your leftovers for a couple of weeks at least.  These would be darling appetizers for a dinner party, or a holiday gathering ... or a bridal shower, baby shower, Mother’s Day and so much more!  For a main dish - you can serve these with a simple salad or pasta with some roasted vegetables for just some starter ideas.

Here’s the Recipe - and it’s linked above by clicking on the blog title - that way you can print it easier too!

Ingredients I used:

  1. - 1 total pound of cooked Shrimp and Salmon

  2. - 1 large egg

  3. - 2 green onions, sliced

  4. - 2 Tablespoons lemon juice (I used bottled)

  5. - 1 Tablespoon Dijon mustard

  6. - 2 Tablespoons minced fresh herbs (I used parsley, thyme & oregano)

  7. - 1 teaspoon hot sauce

  8. - 1/2 teaspoon Shallot Salt (

  9. - 1/4 teaspoon Shallot Pepper  (

  10. - 2 cups of Panko breadcrumbs (Japanese breadcrumbs) - divided

  11. - 2 Tablespoons vegetable oil (for frying) + more as needed


Pour 1 cup of the Panko breadcrumbs into a wide bowl and set aside.

In the bowl of a food processor (with the S blade), add egg, green onion, lemon juice, mustard, herbs, hot sauce, salt and pepper.  Pulse 3 or 4 times to combine.  With a spatula, scrape the sides of the food processor bowl. 

Add the shrimp and salmon (in batches) to the food processor bowl.  Pulse a couple of quick times.  Add 1 cup of the Panko breadcrumbs.  Pulse a couple of times to combine.

Remove the work bowl from the food processor.  Prepare a cutting board or baking sheet with parchment paper.  With a large ice cream scoop, divide the shrimp and salmon mixture into 10 equal scoops.  Once completed, gently shape the shrimp and salmon into cakes.  Press each cake into the reserved Panko breadcrumbs, being sure each side is fully coated for the ultimate crispy crust.

Place the cakes into the refrigerator for at least 30 minutes.  I left ours alone for a couple of hours.  They firmed up very nicely and stayed together much easier when it came to cooking them.

When you’re ready to cook ... Pull the cakes out of the refrigerator while the oil is heating as directed below ...

Heat the oil in a large skillet to 350 degrees, over medium to medium-high heat (check the temperature using an infrared thermometer if you have one).  Carefully lay the cakes in the hot oil and pan fry for a couple of minutes (or until golden) on each side.  Add more oil to the skillet if needed.  Gently remove each cake to a cooling rack set over a baking sheet while you fry the remaining.  If you are making several batches, keep warm in a low 200 - 250 degree oven.

There is a Chili-Lime Sauce recipe that is linked the the original recipe.  We made it and it was delicious - but it took a little work to get it to our liking.  We actually ended up using a blend of the Chili-Lime Sauce with a store-bought Sweet Chili Sauce (Frank’s).  So be sure to check it out if you’re interested!!!

ENJOY your leftovers!!  Crispy, light, super flavorful and delicious - YUM!  And they will reheat the next day if you have any left - use the toaster oven!