Description
Delight in these quick-to-make salmon cakes using canned salmon—crispy, flavorful, and perfect for any meal!
Ingredients
Scale
- 1 can (14.75 oz) wild-caught canned salmon, drained and flaked
- 1 cup breadcrumbs (plain or panko)
- 1 large egg
- 2 green onions, finely chopped
- ¼ cup mayonnaise or Greek yogurt
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp dried dill or 1 tbsp fresh dill
- ½ tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil (for frying)
Instructions
- In a large bowl, mix the flaked canned salmon, breadcrumbs, egg, green onions, mayonnaise (or Greek yogurt), lemon juice, dill, paprika, salt, and pepper until combined; the mixture should be slightly sticky.
- Shape the mixture into patties about 2 inches wide and place them on a parchment-lined plate.
- Heat olive oil in a skillet over medium heat until shimmering. Add the patties carefully to avoid splashes.
- Cook each patty for about 4-5 minutes per side until golden brown and crisp. They are done when they easily release from the pan.
- Serve hot with your favorite dipping sauce or alongside a fresh salad.
Notes
- For added flavor, mix in spices like cayenne pepper or swap out canned salmon for tuna.
- To ensure the cakes hold together well, avoid excess moisture in your mixture.
- Store leftovers in an airtight container in the fridge for up to three days; reheat in a skillet for optimal crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake (45g)
- Calories: 150
- Sugar: 0g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg