Salmon Cakes with Canned Salmon
Salmon Cakes with Canned Salmon are a delicious way to elevate humble canned fish into a crispy, mouth-watering dish. Perfect for busy weeknights or as a crowd-pleasing appetizer, these flavorful cakes are packed with protein and heart-healthy omega-3 fatty acids. Fresh herbs like parsley or dill and a splash of zesty lemon juice brighten the flavor, ensuring that every bite is satisfying. Serve them alongside your favorite dipping sauce or on a bed of greens for a light meal that everyone will love. With minimal prep time and simple ingredients, this recipe will quickly become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Makes approximately 6 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
- 1 can (14.75 oz) high-quality boneless skinless canned salmon
- 1 cup plain or panko breadcrumbs
- 2 large eggs
- 1/4 cup finely chopped onion
- 2 tablespoons fresh parsley or dill
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Oil for frying
Instructions
- Drain the canned salmon and combine it in a mixing bowl with breadcrumbs, eggs, onion, herbs, lemon juice, salt, and pepper.
- Form the mixture into small patties about 1 inch thick.
- Heat oil in a skillet over medium heat; fry patties for 4–5 minutes on each side until golden brown.
- Drain excess oil on paper towels before serving warm.
Nutrition
- Serving Size: 1 cake (45g)
- Calories: 150
- Sugar: 0g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 80mg
Keywords: - Use fresh herbs for enhanced flavor. - Chill formed patties in the refrigerator for at least 30 minutes before cooking to help them hold together. - Substitute breadcrumbs with crushed crackers or ground oats for variations.