Description

Savor the deliciousness of homemade salmon cakes made with canned salmon. These golden-brown delights feature a crispy exterior and a tender, savory center, enhanced by fresh herbs and spices. Perfect for a quick weeknight dinner or as a show-stopping appetizer at gatherings, these versatile salmon cakes promise to impress family and friends alike.

Ingredients

Scale

1 can (14.75 oz) high-quality canned salmon, drained and flaked
1 cup breadcrumbs
1 large egg
2 green onions, chopped
2 tbsp mayonnaise
1 tbsp lemon juice (freshly squeezed)
1 tsp dill weed
Salt and pepper to taste
2 tbsp olive oil (for frying)

Instructions

Gather all ingredients and tools: mixing bowl, frying pan, spatula, measuring cups.
In a large bowl, flake the drained salmon with a fork until crumbly.
Add breadcrumbs, chopped green onions, egg, mayonnaise, lemon juice, dill weed, salt, and pepper; mix until well combined.
Shape the mixture into patties about 3 inches wide and 1 inch thick; place them on a parchment-lined plate.
Heat olive oil in a skillet over medium heat. Cook patties without crowding for about 4 minutes per side until golden brown.
Serve warm with lemon wedges or tartar sauce for dipping.

Nutrition

Serving Size: 1 patty (75g)
Calories: 210
Sugar: 0g
Sodium: 350mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 14g
Cholesterol: 50mg

Keywords: For added flavor, substitute canned salmon with fresh salmon or incorporate spices like cayenne for heat. Store leftover cakes in an airtight container in the fridge for up to three days or freeze them for up to three months.