Description
Salmon cakes with canned salmon offer a quick and tasty way to enjoy seafood in just 30 minutes. Crispy on the outside and tender on the inside, they’re perfect for any meal!
Ingredients
Scale
- 1 (14.75 oz) can of skinless, boneless salmon
- 1 cup breadcrumbs (plain or panko)
- 2 large eggs
- 1 tsp Dijon mustard
- 2 green onions, chopped
- 1/4 cup fresh parsley, chopped
- Zest of 1 lemon
- Salt and pepper to taste
- 2 tbsp olive oil or vegetable oil for frying
Instructions
- Gather all ingredients and flake the canned salmon into a bowl.
- In a large bowl, combine the salmon, breadcrumbs, eggs, Dijon mustard, green onions, parsley, lemon zest, salt, and pepper. Mix well until combined.
- Form the mixture into patties about 2 inches wide.
- Heat oil in a non-stick skillet over medium heat until shimmering.
- Fry the patties for about 3-4 minutes on each side or until golden brown.
- Transfer to paper towels to drain excess oil and serve warm.
Notes
- For an extra flavor boost, consider adding fresh herbs or spices such as dill or a pinch of cayenne pepper.
- These cakes freeze well; store raw patties between layers of parchment paper for easy meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 patty
- Calories: 160
- Sugar: 0g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg