Salmon Cakes with Canned Salmon
Salmon Cakes with Canned Salmon are a quick and delicious way to enjoy the flavors of the ocean without the hassle of fresh fish. These easy-to-make, crispy patties combine tender canned salmon with zesty lemon and fresh green onions, making them perfect for busy weeknights or casual gatherings. Whether served as an appetizer or main course, these flavorful cakes are sure to impress your family and friends!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking/Pan-frying
- Cuisine: American
Ingredients
Scale
- 1 can (14.75 oz) boneless, skinless canned salmon, drained
- 1 cup Panko breadcrumbs
- 2 large eggs
- 2 green onions, finely chopped
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice (freshly squeezed)
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Gather all ingredients before starting to cook.
- Preheat your oven to 375°F (190°C) for baking or heat olive oil in a skillet over medium heat if pan-frying.
- In a large bowl, mix the drained salmon, Panko breadcrumbs, eggs, green onions, Dijon mustard, lemon juice, salt, and pepper until well combined.
- Form the mixture into patties about 2 inches wide and 1 inch thick.
- Bake for 20-25 minutes or pan-fry for about 4 minutes on each side until golden brown.
- Serve warm with tartar sauce or lemon wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 0g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg
Keywords: For extra flavor variations, consider adding diced bell peppers or spices like Old Bay seasoning. Chill the patties in the fridge for about 30 minutes before cooking to help them hold together better.