“Salmon cakes...made from canned or leftover salmon. VERY quick and easy!” - by Oliva
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.
- Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.
- Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.
- In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.
Nutrition
Amount Per Serving (4 total)
- Calories
- 476 cal
- 24%
- Fat
- 18.7 g
- 29%
- Carbs
- 40 g
- 13%
Based on a 2,000 calorie diet
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Reviews (71)
Rate This Recipe
"The first time I cooked this recipe, I found it decent but a little bland. On second time I substituted a pound of fresh salmon, poached, for the canned and threw 2 tsps "Old Bay Seasoning" (available..." See more in most grocery stores) in the mixture, and found that this worked wonders!"
porciniman
"I found the original recipe a little bland and dry, but the ideas this recipe spawned lead me to this. I substituted fresh salmon that I pulsed in the food processor; (to form small chunks) used fres..." See moreh bread crumbs along with a couple of tsps of Old Bay. The cakes I made were thin,(like 6 oz hamburger patties) so the salmon would cook before they browned too much. I cooked them using half butter and oil. It imparts a little better flavor then oil alone. They were extremely moist!!! I've used two sauces: first, I tried a dill flavored Hollandaise. Quite nice. Next, I made a Brown Butter and found the nutty flavor worked great."
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