Salmon Cakes
Crisp, golden salmon cakes made from canned salmon, panko, herbs and lemon, pan-fried and served with a quick lemony dill sauce.
- Servings
- 4
- Prep
- 15 min
- Cook
- 10 min
- Total
- 45 min
Ingredients
Equipment
- Large nonstick skillet
Instructions
Flake the salmon into a bowl. Add the egg, mayonnaise, mustard, lemon zest, 1 tbsp lemon juice, green onions, half the dill, half the panko and the pepper, and mix gently.
Shape into 8 patties about ¾-inch thick and press them into the rest of the panko. Chill for 20 minutes if you have time; they’ll hold together better.Shape into 8 patties about 1.9 cm thick and press them into the rest of the panko. Chill for 20 minutes if you have time; they’ll hold together better.
Heat the oil in the skillet over medium heat. Fry the cakes until deep golden and crisp, 3–4 minutes per side.
Stir the sauce mayonnaise with the rest of the dill and a squeeze of lemon. Serve with the cakes and a green salad.
Notes
- Canned salmon with bones and skin works too; mash the soft bones in, they add calcium.
- Shaped, uncooked cakes keep 1 day in the fridge.
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Nutrition estimate
- Calories
- 470
- Protein
- 20 g
- Carbs
- 10 g
- Fat
- 38 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
