Salmon Cakes with Canned Salmon
Salmon Cakes with Canned Salmon are a quick and flavorful seafood dish that transforms canned salmon into golden-brown patties, perfect for any occasion. With a crispy exterior and tender, savory interior, these cakes are enhanced by fresh herbs and served with a zesty Greek yogurt sauce. Ideal as an appetizer or main course, they bring delightful taste and nutrition to your table without breaking the bank.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Frying
- Cuisine: Seafood
Ingredients
Scale
- 1 (14.75 oz) can premium canned salmon, drained
- 1 cup breadcrumbs (plain or seasoned)
- 2 large eggs
- 1/4 cup green onions, chopped
- 2 tbsp Dijon mustard
- 1/4 cup fresh parsley or dill, chopped
- For the Sauce: 1/2 cup plain Greek yogurt
- 1 tbsp lemon juice
Instructions
- Preheat a large skillet over medium heat and add oil.
- In a bowl, combine canned salmon, breadcrumbs, eggs, green onions, Dijon mustard, and fresh herbs; mix well.
- Form the mixture into patties about the size of your palm.
- Cook each patty in the skillet for about 4 minutes per side until crispy and golden brown.
- For the sauce, mix Greek yogurt and lemon juice; season with salt and pepper to taste.
- Serve salmon cakes warm with the sauce drizzled on top.
Nutrition
- Serving Size: 1 cake (70g)
- Calories: 150
- Sugar: 0g
- Sodium: 340mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Experiment with different herbs like dill or add jalapeños for a spicy kick. Ensure your oil is heated before adding patties for maximum crispiness. Leftover cakes can be stored in an airtight container in the refrigerator for up to three days.