Description
Indulge in the delectable goodness of crispy salmon cakes made with canned salmon, ideal for busy weeknights or casual gatherings. Each bite bursts with flavor from tender salmon, fresh herbs, and a satisfying crunch. Quick and easy to prepare, these golden delights are not just a meal—they’re a delightful experience waiting to be savored.
Ingredients
Scale
- 1 (14.75 oz) can wild-caught salmon, drained and flaked
- 1 cup breadcrumbs (plain or seasoned)
- 2 large eggs
- 3 green onions, finely chopped
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
Instructions
- Preheat a skillet over medium heat and add oil until hot.
- Flake the drained canned salmon into a large bowl using a fork.
- Add breadcrumbs, eggs, green onions, Dijon mustard, and lemon juice to the salmon. Mix until well combined.
- Form the mixture into patties about 3 inches wide and place them on a plate.
- Cook each patty in the skillet for about 5 minutes on each side until golden brown and crispy.
- Serve warm with your favorite dipping sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 1g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 80mg
Keywords: For added texture, consider using panko breadcrumbs instead of regular ones. You can also customize the flavor by incorporating herbs like dill or parsley or adding diced bell peppers for extra crunch. To ensure the cakes hold together well, chill them in the fridge for about 10 minutes before cooking.