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Salmon Cakes with Canned Salmon

Salmon Cakes with Canned Salmon

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If you’re on the hunt for a quick, satisfying meal that feels like a comforting hug, look no further than these Salmon Cakes with Canned Salmon. Bursting with flavor and boasting a delightful crispy exterior and tender inside, these cakes are perfect for busy weeknights or family gatherings. With simple ingredients often found in your pantry, you can whip these up in just 25 minutes. They’re incredibly versatile—serve them as an appetizer or a main dish—with options to customize according to your taste. Plus, packed with protein and wholesome ingredients, they’re a nutritious choice that even picky eaters will adore.

Ingredients

Scale
  • 1 can (14.75 oz) wild-caught salmon, drained
  • 1 cup breadcrumbs (plain or seasoned)
  • 2 large eggs
  • ¼ cup finely chopped onion
  • ¼ cup chopped fresh parsley or dill
  • 2 tbsp lemon juice
  • 2 tbsp vegetable oil (for frying)

Instructions

  1. Preheat a skillet over medium heat and add 2 tablespoons of vegetable oil.
  2. In a mixing bowl, combine the drained salmon, breadcrumbs, chopped onion, fresh herbs, eggs, and lemon juice. Mix until just combined.
  3. Shape the mixture into patties about 1 inch thick (yielding approximately 6 to 8 cakes).
  4. Fry the patties in the hot skillet for 3-4 minutes on each side until golden brown.
  5. Transfer to a paper towel-lined plate to drain excess oil.
  6. Serve warm with your favorite dipping sauce.

Nutrition