Description

Salmon cakes made with canned salmon are a quick, delicious treat that offers a delightful crunch on the outside and a tender, flavorful interior. Packed with fresh herbs and zesty lemon, these cakes evoke memories of sunny picnics and seaside gatherings. Perfect for any occasion, they are impressively easy to prepare and budget-friendly, making them an ideal choice for weeknight dinners or festive gatherings.

Ingredients

Scale

1 (14.75 oz) can boneless, skinless salmon
1 cup breadcrumbs (plain or seasoned)
2 large eggs
1/4 cup fresh parsley, chopped
2 tbsp lemon juice (freshly squeezed)
1 small onion, finely diced
1 tsp garlic powder
Salt and pepper to taste
2 tbsp olive oil (for cooking)

Instructions

Drain and flake the canned salmon into a large bowl.
Sauté diced onion in olive oil over medium heat until translucent (about 3-4 minutes).
In the bowl with salmon, mix in sautéed onion, breadcrumbs, eggs, parsley, lemon juice, garlic powder, salt, and pepper. Stir gently until combined.
Form the mixture into patties about 2 inches wide.
Fry each patty in olive oil over medium heat for 4-5 minutes per side until golden brown.
Serve warm with dipping sauce or lemon wedges.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer/Main
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 170
Sugar: 0g
Sodium: 350mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 12g
Cholesterol: 80mg

Keywords: Refrigerate formed patties for at least 30 minutes before cooking to help them hold together. Feel free to substitute canned salmon with tuna or add vegetables like bell peppers for added flavor and texture.