Description
Savor these easy salmon cakes with canned salmon, featuring a crispy exterior and tender interior—perfect for a quick and delicious meal any day of the week.
Ingredients
Scale
- 1 can (14.75 oz) wild-caught salmon, drained
- 1 cup breadcrumbs (plain or Panko)
- 2 large eggs
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh dill or parsley, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Gather all ingredients on your countertop for easy access.
- In a large bowl, combine drained salmon, breadcrumbs, eggs, Dijon mustard, herbs, lemon juice, salt, and pepper. Mix until just combined.
- Form mixture into patties about 3 inches wide.
- Heat olive oil in a non-stick skillet over medium heat. Cook patties for about 4-5 minutes on each side until golden brown.
- Transfer to paper towels to absorb excess oil and serve warm with tartar sauce or lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 cake (60g)
- Calories: 190
- Sugar: 0g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 80mg