Description
These flavorful salmon cakes are a quick and easy way to enjoy a delicious seafood meal. Made with canned salmon and a variety of seasonings, they are perfect for a main course or light lunch.
Ingredients
Scale
Canned Salmon Patties:
- 2 (6 oz) cans salmon, drained and flaked (bones and skin removed if preferred)
- ½ cup breadcrumbs (plain or panko)
- 2 large eggs
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped red onion
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil (for frying)
Instructions
- Combine Ingredients: In a large bowl, mix together salmon, breadcrumbs, eggs, mayonnaise, Dijon mustard, red onion, lemon juice, parsley, garlic powder, paprika, salt, and pepper.
- Shape Patties: Divide the mixture into 6-8 portions and shape into patties.
- Fry Cakes: Heat olive oil in a skillet, fry the salmon cakes in batches until golden brown and cooked through.
- Serve: Drain on paper towels and serve warm with preferred sauces.
Notes
- You can use fresh cooked salmon instead of canned.
- For a gluten-free option, use gluten-free breadcrumbs.
- The salmon cakes can be frozen before or after cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 salmon cake
- Calories: 180
- Sugar: 1 g
- Sodium: 360 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 14 g
- Cholesterol: 70 mg
