Ingredients
Scale
- 1 (14.75 ounce) can salmon, drained and flaked
- 1/2 cup bread crumbs
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- In a medium bowl, combine the drained and flaked salmon, bread crumbs, mayonnaise, beaten egg, chopped fresh parsley, lemon juice, and black pepper. Mix until well combined.
- Form the mixture into four equal patties.
- Heat olive oil in a large skillet over medium heat.
- Place the salmon cakes in the hot skillet and cook for 3-5 minutes per side, or until golden brown and heated through.
- Serve immediately.
Notes
- For extra crispiness, you can use panko bread crumbs.
- Feel free to add other seasonings like garlic powder or onion powder to taste.
- These salmon cakes can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 salmon cake
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg