Description
Salmon cakes with canned salmon are a quick and tasty way to enjoy nutritious seafood. With a crispy exterior and tender, flaky insides, these easy-to-make cakes are perfect for lunch or dinner. Pair with your favorite dipping sauce for an irresistible meal that satisfies cravings without breaking the bank.
Ingredients
Scale
- 1 can (14.75 oz) wild-caught salmon, drained and flaked
- 1 cup breadcrumbs
- 2 large eggs
- 1/4 cup green onions, finely chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a large bowl, combine the drained salmon, breadcrumbs, eggs, green onions, parsley, salt, and pepper. Mix until just combined.
- Form the mixture into patties about 2-3 inches wide.
- Heat olive oil in a non-stick skillet over medium heat until shimmering.
- Cook the patties for 4-5 minutes on each side until golden brown and crispy.
- Transfer to paper towels to drain excess oil before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 160
- Sugar: 0g
- Sodium: 330mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 80mg
Keywords: - For added flavor, mix in spices like dill or Old Bay seasoning. - You can substitute breadcrumbs with crushed crackers or gluten-free options. - Chill formed patties in the refrigerator for at least 30 minutes before cooking to help them hold their shape.