Ingredients
Scale
- 1 (14.75 oz) can of high-quality salmon, drained
- 1 cup plain or seasoned breadcrumbs
- 2 large eggs
- 1/4 cup fresh parsley or dill, chopped
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 2 tbsp olive oil (for cooking)
Instructions
- Prepare your ingredients by finely chopping herbs and draining the canned salmon.
- In a large bowl, mix together drained salmon, breadcrumbs, eggs, herbs, lemon juice, salt, pepper, and paprika until cohesive.
- Form small patties (about 2 inches wide) using your hands or an ice cream scoop.
- Heat olive oil in a skillet over medium heat until shimmering.
- Cook the salmon cakes in batches for about 4-5 minutes on each side until golden brown.
- Drain excess oil on paper towels and serve hot with tartar sauce or fresh lemon.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer/Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake (45g)
- Calories: 139
- Sugar: 0g
- Sodium: 438mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg