Description
When you’re in need of a quick yet flavorful meal, these salmon cakes made with canned salmon are the ideal solution. Crispy on the outside and tender within, they come together in just minutes. Each bite is packed with deliciousness, making them perfect for cozy dinners or potlucks where you want to impress without the fuss. These versatile cakes can easily become a staple in your recipe collection, ensuring that you always have a tasty option at hand.
Ingredients
Scale
- 1 can (14.75 oz) wild-caught salmon, drained
- 1 cup breadcrumbs (plain or seasoned)
- 2 large eggs
- ¼ cup finely chopped onion
- ¼ cup chopped fresh parsley or dill
- 2 tbsp lemon juice
- 2 tbsp vegetable oil (for frying)
Instructions
- Preheat your skillet over medium heat and add 2 tablespoons of oil.
- In a mixing bowl, combine the drained salmon, breadcrumbs, chopped onion, fresh herbs, eggs, and lemon juice. Mix until just combined.
- Shape the mixture into patties approximately 1 inch thick (you should get about 6 to 8 cakes).
- Carefully place the patties in the hot skillet and fry for 3-4 minutes on each side until golden brown.
- Transfer cooked cakes onto a paper towel-lined plate to drain excess oil.
- Serve warm with your favorite dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 0g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg