Description
Delight in these crispy, golden salmon cakes made from canned salmon. Quick and easy to prepare, they make a delicious appetizer or main dish for any occasion.
Ingredients
Scale
- 1 can (15 oz) wild-caught salmon, drained and flaked
- 1 cup breadcrumbs (plain or panko)
- 2 large eggs
- 1 small onion, finely chopped
- 2 tablespoons fresh herbs (dill or parsley)
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Flake the drained salmon into a mixing bowl.
- Sauté chopped onion in olive oil over medium heat until translucent (about 5 minutes).
- In the mixing bowl, combine the flaked salmon, sautéed onions, breadcrumbs, eggs, lemon juice, herbs, salt, and pepper. Mix well.
- Shape the mixture into patties about 1 inch thick.
- Heat oil in a skillet over medium-high heat and fry each patty for 4-5 minutes per side until golden brown and crispy.
- Transfer cooked patties to paper towels to absorb excess oil and serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer/Main Dish
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 salmon cake (45g)
- Calories: 170
- Sugar: 0g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg
Keywords: For a vegan option, substitute eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Experiment with spices like smoked paprika for added flavor or swap canned salmon for tuna.