Description
These salmon cakes are a family favorite, passed down from grandma herself. Crispy on the outside, tender on the inside, and bursting with flavor, they make a delightful main course. Serve them with a squeeze of lemon or your favorite sauce for a perfect meal.
Ingredients
Scale
Salmon Cakes:
- 2 (6 oz) cans wild-caught salmon, drained and flaked
- 1/2 cup plain breadcrumbs or crushed saltine crackers
- 1/4 cup finely diced onion
- 2 tablespoons finely chopped parsley
- 1 tablespoon Dijon mustard
- 2 large eggs
- 1 tablespoon lemon juice
- 1/2 teaspoon Old Bay seasoning (or paprika + celery salt)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil (for frying)
Instructions
- Combine Ingredients: In a large bowl, mix salmon, breadcrumbs, onion, parsley, Dijon mustard, eggs, lemon juice, seasoning, garlic powder, and black pepper.
- Form Patties: Shape the mixture into 6–8 patties.
- Fry: Fry the patties in hot oil for 3–4 minutes per side until golden and cooked through.
- Drain and Serve: Drain on paper towels and serve warm with preferred accompaniments.
Notes
- For extra crispiness, chill formed patties before frying.
- Leftovers can be reheated in a toaster oven.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 salmon cake
- Calories: 180
- Sugar: 1g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.5g
- Protein: 16g
- Cholesterol: 90mg
