Description
Delicious, budget-friendly salmon cakes that are quick to make and perfect for any occasion.
Ingredients
- 1 (14.75 oz) can wild-caught salmon, drained and flaked
- 1 cup plain breadcrumbs
- 2 large eggs
- 2 tbsp Dijon mustard
- 1/4 cup fresh herbs (dill or parsley), chopped
- 1 tbsp lemon juice
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil for frying
Instructions
- Drain the canned salmon thoroughly and set it aside in a mixing bowl.
- In the same bowl, combine the flaked salmon, breadcrumbs, eggs, Dijon mustard, chopped herbs, lemon juice, onion powder, garlic powder, salt, and pepper. Mix until everything is well combined.
- Shape the mixture into patties, approximately 2 inches wide.
- Heat the olive oil in a non-stick skillet over medium heat until it shimmers.
- Cook the patties for about 4-5 minutes on each side, or until golden brown and crispy.
- Serve warm, paired with tartar sauce or fresh lemon juice for an extra zest.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American