Description
These Salmon Cakes are a delightful way to enjoy the goodness of canned salmon. Crispy on the outside, moist and flavorful on the inside, they make a perfect main course for a seafood lover. Easy to make and versatile, these salmon cakes can be served with a variety of accompaniments.
Ingredients
Scale
Canned Salmon Mixture:
- 2 (6-ounce) cans wild salmon (drained, skin and bones removed)
- 1/2 cup breadcrumbs or crushed crackers
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 large egg
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking:
- 2 tablespoons olive oil (for pan-frying)
Instructions
- Mix the Salmon Cake Mixture: In a large bowl, combine the drained salmon, breadcrumbs, mayonnaise, mustard, egg, red onion, parsley, lemon juice, garlic powder, salt, and pepper. Mix gently until well combined.
- Form Patties: Divide the mixture into 6 equal portions and form into patties about 1/2 inch thick.
- Cook the Salmon Cakes: Heat olive oil in a skillet over medium heat. Add the salmon cakes and cook for 3–4 minutes per side, or until golden brown and heated through.
- Serve: Transfer to a paper towel–lined plate to drain excess oil. Serve warm with lemon wedges, tartar sauce, or a dollop of Greek yogurt.
Notes
- For a gluten-free version, use gluten-free breadcrumbs or crushed rice crackers.
- These cakes can be prepped ahead and refrigerated for up to 1 day before cooking.
- Also great for freezing—just thaw and reheat in a skillet or air fryer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 salmon cake
- Calories: 200
- Sugar: 1g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 60mg
