Salmon Cakes with Canned Salmon
Experience the joy of crispy salmon cakes made with canned salmon that deliver a burst of flavor in every bite. These golden-brown patties are easy to prepare and perfect for any occasion, whether as an appetizer or a satisfying main course. With savory herbs and spices that tantalize your taste buds, these salmon cakes will impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: Approximately 6 servings 1x
- Category: Main Course/Appetizer
- Method: Frying
- Cuisine: Seafood
Ingredients
Scale
- 1 (14.75 oz) can high-quality canned salmon, drained and flaked
- 1 cup plain breadcrumbs
- 1 large egg, beaten
- 2 tbsp Dijon mustard
- ¼ cup fresh parsley, chopped
- ½ small onion, finely diced
- 1 tbsp lemon juice
- Salt and pepper to taste
- 2 tbsp olive oil for frying
Instructions
- In a large bowl, combine flaked salmon, breadcrumbs, beaten egg, Dijon mustard, parsley, onion, lemon juice, salt, and pepper. Mix until just combined.
- Shape the mixture into patties about 1 inch thick.
- Heat olive oil in a skillet over medium heat. Place patties in the skillet and cook for about 4 minutes on each side until golden brown.
- Transfer cooked cakes to a paper towel-lined plate to drain excess oil. Serve warm with your favorite sauce.
Nutrition
- Serving Size: 1 cake (80g)
- Calories: 180
- Sugar: 0g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg
Keywords: For added flavor, experiment with herbs like dill or incorporate chopped veggies such as bell peppers. Leftover salmon cakes can be stored in an airtight container in the fridge for up to three days or frozen for up to three months.