Description
Crispy and flavorful, these salmon cakes made with canned salmon are a perfect weeknight dinner solution. Golden on the outside and tender on the inside, they come together quickly, making them an ideal choice for busy families. Infused with fresh herbs and a zesty lemon kick, these savory delights will have everyone asking for seconds. Serve them as an appetizer or a satisfying main dish alongside your favorite dipping sauce.
Ingredients
Scale
- 1 (14.75 oz) can salmon, drained
- 1 cup plain breadcrumbs
- 2 large eggs
- 2 green onions, finely chopped
- 2 tbsp Dijon mustard
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp fresh parsley or dill, chopped
- 2 tbsp olive oil (for frying)
Instructions
- In a large bowl, mash the canned salmon using a fork until finely broken up.
- Mix in the breadcrumbs, green onions, parsley or dill, Dijon mustard, lemon juice, and eggs until well combined.
- Form the mixture into patties about 3 inches wide.
- Heat olive oil in a skillet over medium heat. Fry each patty for 4-5 minutes on each side until golden brown and crispy.
- Transfer cooked salmon cakes onto paper towels to absorb excess oil and serve warm.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 salmon cake (60g)
- Calories: 150
- Sugar: 0g
- Sodium: 360mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 70mg