Description
Delve into the delightful world of salmon cakes made with canned salmon, perfect for busy weeknights or casual gatherings. With a crispy exterior and a tender, flavorful center infused with zesty lemon and fresh herbs, these savory patties are sure to become a family favorite. Ready in just 30 minutes, they offer convenience without compromising taste!
Ingredients
Scale
- 1 can (14 oz) wild-caught salmon, drained
- 1 cup plain or panko breadcrumbs
- 2 large eggs
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped (or 1 tsp dried)
- 2 tbsp freshly squeezed lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large bowl, mix the drained salmon, breadcrumbs, eggs, parsley, dill, lemon juice, garlic powder, onion powder, salt, and pepper until well combined.
- Form the mixture into patties about 2 inches wide; you should have around eight cakes.
- Heat olive oil in a non-stick skillet over medium heat until shimmering.
- Cook the salmon cakes for about three minutes on each side until golden brown and crispy. Ensure they reach an internal temperature of 145°F before serving. Enjoy with tartar sauce or lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 0g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg