canned salmon cakes
Delicious and easy-to-make canned salmon cakes that are crispy on the outside and tender on the inside, perfect for a quick lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Fried
- Cuisine: American
Ingredients
Scale
- 1 can (14.75 oz) canned salmon, drained and flaked
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 tablespoons mayonnaise
- 1 large egg, beaten
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons vegetable oil (for frying)
Instructions
- In a large bowl, combine the flaked salmon, breadcrumbs, chopped onion, mayonnaise, beaten egg, lemon juice, Dijon mustard, black pepper, salt, and parsley. Mix until well combined.
- Form the mixture into 6 equal-sized patties, about 3 inches in diameter.
- Heat vegetable oil in a large skillet over medium heat until hot.
- Place the salmon patties in the skillet and cook for 4-5 minutes on each side, or until golden brown and heated through.
- Remove from skillet and drain on paper towels to remove excess oil.
- Serve warm with tartar sauce or your favorite dipping sauce.
Notes
For an extra crispy crust, coat the salmon cakes lightly with additional breadcrumbs before frying. Serve with lemon wedges or a fresh salad for a complete meal.
Find it online: https://auntyspices.com/canned-salmon-cakes-delicious-easy/