Description
Salmon cakes made with canned salmon are a quick and delicious way to enjoy a healthy meal. Crispy on the outside and tender inside, these cakes are packed with flavor from fresh herbs, zesty lemon, and a hint of garlic. Perfect for busy weeknights or casual gatherings, they’re sure to please everyone at the table. Enjoy them as appetizers or a satisfying main dish!
Ingredients
Scale
- 1 can (14.75 oz) wild-caught salmon, drained and flaked
- 1 cup breadcrumbs (plain or seasoned)
- 2 large eggs
- ¼ cup fresh parsley, finely chopped
- 2 tbsp lemon juice, freshly squeezed
- ½ small onion, finely diced
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp oil for frying (olive or vegetable)
Instructions
- Prepare your ingredients: Drain the canned salmon thoroughly and flake it with a fork.
- Mix it up: In a large bowl, combine flaked salmon, breadcrumbs, diced onion, chopped parsley, garlic powder, salt, pepper, lemon juice, and eggs. Mix until well combined.
- Shape your cakes: With damp hands, scoop out portions of the mixture and shape into patties about 1 inch thick.
- Heat up the pan: In a skillet over medium heat, add enough oil to coat the bottom generously. Once hot, place salmon cakes in the pan.
- Fry until golden: Cook each cake for about 3-4 minutes on each side until golden brown and crispy.
- Savor that flavor: Transfer cakes onto paper towels to drain excess oil before serving warm.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer/Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg