Ingredients
Scale
- 1 (14.75 oz) can high-quality wild-caught salmon, drained
- 1 cup plain or panko breadcrumbs
- 2 large eggs, beaten
- ¼ cup green onions, finely chopped
- 2 tbsp Dijon mustard
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp fresh herbs (dill or parsley), optional
- Salt and pepper to taste
- 2 tbsp olive oil for frying
Instructions
- Gather all ingredients and drain the canned salmon well.
- In a large bowl, mix the drained salmon, breadcrumbs, beaten eggs, green onions, Dijon mustard, lemon juice, salt, pepper, and fresh herbs until combined.
- Shape the mixture into patties about 1 inch thick.
- Heat olive oil in a non-stick skillet over medium heat until hot.
- Cook each cake for 4-5 minutes per side until golden brown and crispy.
- Transfer cooked cakes to paper towels to remove excess oil before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 11g
- Cholesterol: 70mg