Description
Savor these easy-to-make salmon cakes, crispy on the outside and tender inside, perfect for quick dinners or delightful appetizers.
Ingredients
Scale
- 1 can (14.75 oz) wild-caught salmon, drained
- 1 cup breadcrumbs
- 2 large eggs
- ¼ cup fresh parsley or dill, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Gather your ingredients and tools—mixing bowl, measuring cups, and nonstick frying pan.
- In a large bowl, mix the drained salmon, breadcrumbs, eggs, herbs, mayonnaise, lemon juice, garlic powder, salt, and pepper until well combined.
- Form the mixture into patties about 3 inches wide.
- Heat a tablespoon of oil in a nonstick frying pan over medium heat until shimmering.
- Fry the patties in the pan for 4-5 minutes on each side until golden brown and crispy.
- Remove from heat and let rest briefly before serving warm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 150
- Sugar: 0g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg