Description

Golden crispy salmon cakes made with canned salmon and pantry staples, paired with a bright lemon-dill sauce. Perfect for a quick, satisfying, and budget-friendly meal.

Ingredients

1 (14.75 oz) can salmon, drained and flaked

½ cup breadcrumbs

2 large eggs

¼ cup finely chopped red onion

¼ cup finely chopped parsley

1 tbsp Dijon mustard

1 tbsp mayonnaise

1 tsp Worcestershire sauce

½ tsp garlic powder

½ tsp salt

¼ tsp black pepper

2 tbsp olive oil (for frying)

Lemon wedges, for serving

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Instructions

In a large mixing bowl, combine the flaked salmon, breadcrumbs, eggs, red onion, parsley, Dijon mustard, mayonnaise, Worcestershire sauce, garlic powder, salt, and pepper. Mix thoroughly until well combined.
Form the mixture into 6 to 8 patties, flattening them slightly for even cooking.
Heat olive oil in a large skillet over medium heat. Add the patties to the skillet.
Fry the patties for 3 to 4 minutes per side, or until golden brown and crispy.
Serve hot with lemon wedges or a dollop of lemon-dill or tartar sauce.

Notes

Use gluten-free breadcrumbs for a gluten-free version.

Fresh cooked salmon can be substituted for canned salmon.

Add cayenne or hot sauce for a spicy kick.

Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

To reheat, use a skillet or 350°F oven until heated through and crispy.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 patty
Calories: 225
Sugar: 0.5g
Sodium: 390mg
Fat: 14g
Saturated Fat: 2.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0.5g
Protein: 18g
Cholesterol: 85mg