Classic Salmon Cakes
These classic salmon cakes are crispy on the outside and tender on the inside, 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: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
14.75 ounces canned pink salmon, drained and skin removed
1/2 cup plain breadcrumbs
1/4 cup finely chopped yellow onion
1/4 cup finely chopped celery
2 tablespoons mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Instructions
In a large bowl, flake the canned salmon with a fork, removing any skin and bones.
Add the breadcrumbs, chopped onion, chopped celery, mayonnaise, beaten egg, Dijon mustard, lemon juice, chopped parsley, salt, and black pepper to the bowl.
Mix all ingredients gently until well combined but do not overmix to keep the cakes tender.
Form the mixture into 8 equal-sized patties, about 2.5 inches in diameter.
Heat olive oil in a large skillet over medium heat.
Add the salmon cakes to the skillet and cook for 4 to 5 minutes on each side, or until golden brown and heated through.
Remove from the skillet and drain on paper towels before serving.