Description

Salmon cakes made with canned salmon are a delightful dish that combines convenience and flavor. These crispy, golden-brown patties are tender inside and packed with savory goodness, making them an ideal choice for any meal—from casual weeknight dinners to festive gatherings. With a few simple ingredients and straightforward steps, you can whip up this delicious recipe in no time. Serve them warm with tartar sauce or a fresh salad for a satisfying dish that your family and friends will love!

Ingredients

Scale

1 (14.75 oz) can high-quality salmon, drained
1 cup plain breadcrumbs
2 large eggs
¼ cup chopped green onions
¼ cup mayonnaise
2 tbsp fresh lemon juice
1 tsp Old Bay seasoning
2 tbsp vegetable oil (for frying)

Instructions

In a large bowl, combine the drained salmon, breadcrumbs, green onions, mayonnaise, eggs, lemon juice, and Old Bay seasoning. Mix until well combined.
Form the mixture into palm-sized patties about half an inch thick.
Heat oil in a large skillet over medium heat. Once hot, add the salmon cakes carefully to the skillet.
Fry each side for about 4 minutes or until golden brown. Flip gently to keep them intact.
Transfer cooked cakes onto paper towels to drain excess oil and serve warm with lemon wedges or tartar sauce.

Nutrition

Serving Size: 1 cake pop (45g)
Calories: 150
Sugar: 0g
Sodium: 400mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 10g
Cholesterol: 60mg

Keywords: For added flavor, incorporate fresh herbs like dill or parsley into the mixture. If you prefer a spicy kick, include diced jalapeños or a dash of hot sauce. Leftover salmon cakes can be stored in an airtight container in the fridge for up to three days or frozen for up to three months.