Description
Simple 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
Instructions
- In a medium bowl, combine the flaked salmon, panko bread crumbs, mayonnaise, beaten egg, parsley, Dijon mustard, lemon juice, salt, and pepper. Mix well.
- Form the mixture into 4 equal patties.
- Heat the olive oil in a large skillet over medium heat.
- Cook the salmon cakes for 4-5 minutes per side, until golden brown and heated through.
Notes
- Serve with your favorite tartar sauce or lemon wedges.
- These can be made ahead and refrigerated for up to 2 days.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg
Keywords: salmon cakes, canned salmon, easy salmon recipe, quick dinner, seafood cakes