Quick and Easy Salmon Cakes
Ingredients
1 can salmon ( 7–8 ounces), drained (or feel free to use leftover cooked salmon)
1 egg
1 tablespoon mayo (this makes for a lighter, fluffier and more bindable texture)
1 teaspoon lemon juice
½ teaspoon garlic powder
¼ –⅓ cup toasted bread crumbs like plain panko (ok to use GF) or flour
2 scallions, sliced
generous pinch salt and pepper (about ⅛ teaspoon each)
olive oil for searing
Creamy sauce:
2 tablespoons mayo
2 tablespoons sour cream or yogurt
squeeze of lemon
pinch salt and pepper
1–2 tablespoons fresh dill, chopped (or sub scallions, cilantro or Italian parsley)
Cooking Instructions
1. Mix all ingredients together in a medium bowl using a fork. Let stand 5-10 minutes.
2. If the mixture seems too wet, add a little more bread crumbs (up to 1/3 cup total)
3. Divide mixture into 2 larger cakes pressing together with your hands. If you like a crispy crust, dredge in more panko ( this is optional) and/or sesame seeds before searing.
4. Heat oil or butter ( or a mixture is nice) in a skillet over medium heat. Sear the salmon cakes for 4-5 minutes on each side until beautifully golden and slightly puffed.
5. Serve with the quick creamy sauce or on their own with a side salad.
2. If the mixture seems too wet, add a little more bread crumbs (up to 1/3 cup total)
3. Divide mixture into 2 larger cakes pressing together with your hands. If you like a crispy crust, dredge in more panko ( this is optional) and/or sesame seeds before searing.
4. Heat oil or butter ( or a mixture is nice) in a skillet over medium heat. Sear the salmon cakes for 4-5 minutes on each side until beautifully golden and slightly puffed.
5. Serve with the quick creamy sauce or on their own with a side salad.
Quick and Easy Salmon Cakes
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Servings: 2
Calories: 298 Per Serving
Meal Type
Nutrition Facts
Carbohydrates: 4.2g |Total Fat: 15g | Saturated Fat: 3.1g | Protein: 36.5g | Cholesterol: 177.4mg | Fiber: .5g | Sugar: .9g
Applied Diet Types
- Low Carb
- Pescatarian
Ingredients
1 can salmon ( 7–8 ounces), drained (or feel free to use leftover cooked salmon)
1 egg
1 tablespoon mayo (this makes for a lighter, fluffier and more bindable texture)
1 teaspoon lemon juice
½ teaspoon garlic powder
¼ –⅓ cup toasted bread crumbs like plain panko (ok to use GF) or flour
2 scallions, sliced
generous pinch salt and pepper (about ⅛ teaspoon each)
olive oil for searing
Creamy sauce:
2 tablespoons mayo
2 tablespoons sour cream or yogurt
squeeze of lemon
pinch salt and pepper
1–2 tablespoons fresh dill, chopped (or sub scallions, cilantro or Italian parsley)
Cooking Instructions
1. Mix all ingredients together in a medium bowl using a fork. Let stand 5-10 minutes.
2. If the mixture seems too wet, add a little more bread crumbs (up to 1/3 cup total)
3. Divide mixture into 2 larger cakes pressing together with your hands. If you like a crispy crust, dredge in more panko ( this is optional) and/or sesame seeds before searing.
4. Heat oil or butter ( or a mixture is nice) in a skillet over medium heat. Sear the salmon cakes for 4-5 minutes on each side until beautifully golden and slightly puffed.
5. Serve with the quick creamy sauce or on their own with a side salad.
2. If the mixture seems too wet, add a little more bread crumbs (up to 1/3 cup total)
3. Divide mixture into 2 larger cakes pressing together with your hands. If you like a crispy crust, dredge in more panko ( this is optional) and/or sesame seeds before searing.
4. Heat oil or butter ( or a mixture is nice) in a skillet over medium heat. Sear the salmon cakes for 4-5 minutes on each side until beautifully golden and slightly puffed.
5. Serve with the quick creamy sauce or on their own with a side salad.