Description

Indulge in the delightful flavors of homemade salmon cakes, perfect for any occasion. With a crispy golden-brown exterior and a tender, flaky interior, these cakes are made with canned salmon for a quick and easy meal. Serve them as an appetizer, in sandwiches, or alongside fresh salads. This recipe is loved by families for its simplicity and crowd-pleasing taste!

Ingredients

Scale

1 can (14 oz) wild-caught salmon, drained
1 cup breadcrumbs (plain or seasoned)
2 large eggs
2 tbsp Dijon mustard
¼ cup fresh parsley, chopped
2 tbsp lemon juice
Salt and pepper to taste
2 tbsp olive oil (for frying)

Instructions

Drain the canned salmon and flake it into a mixing bowl.
Add breadcrumbs, eggs, Dijon mustard, parsley, lemon juice, salt, and pepper; mix until combined.
Shape the mixture into patties about 1 inch thick.
Heat olive oil in a skillet over medium heat.
Cook the patties for 4-5 minutes on each side until golden brown.
Transfer to a paper towel-lined plate to remove excess oil before serving.

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

Nutrition

Serving Size: 1 cake pop (45g)
Calories: 150
Sugar: 0g
Sodium: 270mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 10g
Cholesterol: 70mg

Keywords: Experiment with different herbs like dill or chives for varied flavors. For added texture, incorporate diced onions or bell peppers into the mixture.