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Zatarains New Orleans Style Salmon Cake Mix - 5.75 Oz
Salmon Cake Mix
Zatarain's Salmon Cake Mix brings New Orleans-style flavor to your kitchen! This delightful mix contains bread crumbs, bell peppers, lemon, garlic and spices like red pepper to deliver restaurant-quality salmon cakes at home. Just add 1 pound of fresh or canned salmon meat to our mix and add 1 egg, mayonnaise and oil as directed and refrigerate before cooking. Then, fry on both sides and serve. That's all it takes to enjoy the flavor and soul of The Big Easy!
Serving Size: 23G
Servings Per Container: 7
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 5|
|Total Fat||Amount Per serving 0.5G||1%|
|Saturated Fat||Amount Per serving 0G||0%|
|Trans Fat||Amount Per serving 0G|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0MG||0%|
|Sodium||Amount Per serving 280MG||12%|
|Total Carbohydrate||Amount Per serving 17G||6%|
|Dietary Fiber||Amount Per serving 1G||4%|
|Sugars||Amount Per serving 1G|
|Protein||Amount Per serving 2G||0%|
Bread Crumbs (Bleached Wheat Flour, Yeast, Sugar, Salt), Bread Crumb (Bleached Wheat Flour), Onion, Potato Flake, Red Bell Pepper, Salt, Corn Maltodextrin, Romano Cheese (Part-Skim Cow's Milk, Cheese Cultures, Salt, Enzymes), Garlic, Monosodium Glutamate (Flavor Enhancer), Parmesan Cheese (Part-Skim Milk, Cheese Cultures, Salt Enzymes), Spices (including Red Pepper), Natural Flavor (including Milk), Sugar, Vinegar, Whey, Buttermilk Powder, Yeast Extract, Hydrolyzed Corn Gluten & Soy Protein, Sodium Phosphate, Dextrose, Molasses, Lemon Puree, Corn Syrup Solids, Turmeric, Caramel Color, Disodium Inosinate & Guanylate (Flavor Enhancers), and Extractives of Annatto
Directions Stovetop Directions: 1. Beat 1 egg in large bowl. Add Zatarain's Salmon Cake Mix and 2/3 cup mayonnaise; mix until well blended. Add 1 can (14.75 ounces) canned salmon, drained and bones and skin removed, if desired; toss gently until well mixed. 2. Shape mixture into 7 patties. Refrigerate 30 minutes. 3. Heat 1 tablespoon oil in large skillet on medium heat. Add 4 crab cakes; fry about 4 minutes per side until golden brown and cooked through (internal temperature of 165degF). Repeat with remaining Salmon cakes, adding additional 1 tablespoon oil as needed. Makes 7 Salmon Cakes.
About the Producer MCCORMICK & COMPANY, INC.
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