Description
Deliciously crispy salmon cakes made with canned salmon, fresh herbs, and a hint of lemon for a comforting and quick meal.
Ingredients
Scale
- 2 cans of wild-caught salmon, drained
- 1 cup breadcrumbs (plain or panko)
- 2 eggs
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1 tablespoon lemon juice
- 1/2 onion, finely chopped
- 1/2 bell pepper, finely chopped
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
- Oil for frying
Instructions
- Prep Your Ingredients: Drain the canned salmon and break it up. Chop herbs and vegetables finely.
- Mix It Up: In a large bowl, combine salmon, breadcrumbs, eggs, herbs, and spices. Sauté vegetables until tender and cool before adding.
- Chill the Mixture: Refrigerate the mixture for about 30 minutes.
- Form the Patties: Shape the mixture into 3-inch cakes.
- Fry ‘Em Up: Heat oil in a skillet over medium heat and fry the patties until golden brown on each side, about 4-5 minutes.
- Serving Suggestions: Transfer to a plate lined with paper towels to drain excess oil.
Notes
For a gluten-free version, substitute breadcrumbs with almond meal or cornmeal. Experiment with different herbs and spices for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 280
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg
Keywords: salmon cakes, canned salmon, comfort food, quick meal, family recipe