Description
Easy and delicious salmon cakes made with canned salmon.
Ingredients
Scale
- 1 (15 ounce) can salmon, drained and flaked
- 1 cup panko bread crumbs
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, for cooking
Instructions
- In a medium bowl, combine the drained salmon, panko bread crumbs, mayonnaise, beaten egg, chopped parsley, Dijon mustard, lemon juice, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Form the mixture into 4 equal-sized patties.
- Heat the olive oil in a large skillet over medium heat.
- Carefully place the salmon cakes in the hot skillet and cook for 4-5 minutes per side, until golden brown and heated through.
- Serve hot.
Notes
- Serve with your favorite tartar sauce or a squeeze of fresh lemon.
- These can be made ahead and refrigerated for up to 2 days before cooking.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 salmon cake
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg
Keywords: salmon cakes, canned salmon, easy salmon recipe, quick dinner, seafood cakes