Description

Salmon cakes made with canned salmon are a delightful blend of crispy exterior and moist, flavorful filling. Perfect for casual dinners or brunch, these savory treats are quick to prepare and sure to impress your family and friends. With simple ingredients and easy preparation steps, you’ll create a dish that’s not only delicious but also budget-friendly. Serve them as a hearty main course or bite-sized appetizers at your next gathering—everyone will be coming back for seconds!

Ingredients

Scale

1 (14.75 oz) can skinless, boneless salmon, drained
1 cup fresh breadcrumbs
2 large eggs
1/4 cup green onions, chopped
2 tbsp fresh dill weed (or 1 tbsp dried)
2 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil (for frying)

Instructions

In a large bowl, combine the drained salmon, breadcrumbs, eggs, green onions, dill, lemon juice, salt, and pepper. Mix until slightly chunky yet cohesive.
Shape the mixture into patties about 1 inch thick.
Heat olive oil in a skillet over medium heat until shimmering.
Cook 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: 10 minutes
Category: Main
Method: Frying
Cuisine: Seafood

Nutrition

Serving Size: 1 cake pop (45g)
Calories: 160
Sugar: 0g
Sodium: 420mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 0g
Protein: 12g
Cholesterol: 70mg

Keywords: For added flavor, consider mixing in other herbs like parsley or swapping breadcrumbs for crushed crackers. Leftover salmon cakes can be stored in an airtight container in the fridge for up to three days or frozen individually.