Description
Delight in these quick and flavorful salmon cakes, perfect for busy weeknights or casual gatherings. Crispy on the outside and tender within, they are sure to impress!
Ingredients
Scale
- 1 (14.75 oz) can wild-caught salmon, drained
- 1 cup plain breadcrumbs
- 2 large eggs
- ¼ cup green onions, finely chopped
- 2 tbsp lemon juice
- 1 tsp dried dill weed
- Salt and pepper to taste
- 2 tbsp olive oil (for frying)
Instructions
- In a large bowl, mix the drained canned salmon, breadcrumbs, eggs, green onions, lemon juice, dill weed, salt, and pepper until well combined.
- Form the mixture into small patties about 2 inches wide.
- Heat olive oil in a skillet over medium heat until shimmering.
- Fry patties for 4-5 minutes on each side until golden brown and crispy.
- Transfer to a plate lined with paper towels to absorb excess oil before serving.
Notes
- For added crunch, substitute breadcrumbs with crushed crackers.
- Fresh herbs can be incorporated for extra flavor.
- Leftover salmon cakes can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 150
- Sugar: 0g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 70mg