Classic Salmon Cakes
Delicious and crispy salmon cakes made with canned salmon, fresh herbs, and a touch of lemon. Perfect as an appetizer or main dish served with a tangy dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
14.75 ounces canned salmon, drained and skin/bones removed
1/2 cup plain breadcrumbs
1/4 cup finely chopped yellow onion
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
2 tablespoons mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil, for frying
Lemon wedges, for serving
Instructions
In a large bowl, flake the canned salmon with a fork, removing any skin and bones.
Add the breadcrumbs, chopped onion, celery, red bell pepper, mayonnaise, beaten egg, Dijon mustard, lemon juice, parsley, garlic powder, salt, and black pepper to the salmon.
Mix all ingredients gently until well combined, being careful not to overmix.
Form the mixture into 8 equal-sized patties, about 3 inches in diameter and 1/2 inch thick.
Heat the vegetable oil in a large skillet over medium heat.
Once the oil is hot, add the salmon cakes in batches, being careful not to overcrowd the pan.
Cook each side for about 4-5 minutes or until golden brown and crispy.
Remove the cooked salmon cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve warm with lemon wedges and your favorite dipping sauce.