Delicious Salmon Cakes with Canned Salmon
Experience the comfort of homemade salmon cakes that are crispy on the outside and tender on the inside. This quick and easy recipe uses canned salmon, making it perfect for busy weeknights or casual family dinners. Bursting with fresh herbs and zesty lemon, these delightful patties are sure to impress at any meal. Serve them hot with your favorite sauce or alongside a fresh salad for an unforgettable dining experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 8 servings 1x
- Category: Main
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 can (14.75 oz) wild-caught salmon, drained and flaked
- 1 cup plain or panko breadcrumbs
- 2 large eggs
- 1 tbsp Dijon mustard
- 2 tbsp fresh dill or parsley, chopped
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
- 2 tbsp olive oil (for frying)
Instructions
- In a large mixing bowl, flake the drained salmon with a fork and remove any bones.
- Add breadcrumbs, eggs, Dijon mustard, chopped herbs, lemon juice, salt, and pepper. Mix gently until just combined.
- Form the mixture into small patties, about 3 inches wide (aim for 8-10 patties).
- Heat olive oil in a skillet over medium heat. Once hot but not smoking, add the patties without crowding the pan.
- Cook each side for about 4 minutes until golden brown and crispy.
- Drain on paper towels briefly before serving hot.
Nutrition
- Serving Size: 1 patty (60g)
- Calories: 150
- Sugar: 0g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 50mg