Description
Grandma’s Famous Salmon Cakes are a quick and delicious seafood dish made with canned salmon, fresh herbs, and a blend of savory ingredients, pan-fried to a golden crisp. Perfect for a satisfying lunch or dinner, these salmon cakes come together in just 20 minutes and serve four people.
Ingredients
Scale
Salmon Cakes
- 2 cans (14.75 oz each) salmon, drained and flaked
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup onion, finely chopped
- 1/4 cup parsley, chopped
- Salt and pepper to taste
For Frying
- 2 tablespoons olive oil
Instructions
- Mix Ingredients: In a large bowl, combine the drained and flaked salmon with breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, finely chopped onion, chopped parsley, and season with salt and pepper. Stir until all ingredients are evenly mixed.
- Form Patties: Shape the salmon mixture into small, evenly sized patties, making sure they hold together without being too dense.
- Heat Oil: Warm 2 tablespoons of olive oil in a skillet over medium heat, preparing the pan for frying the salmon cakes.
- Fry Salmon Cakes: Place the patties in the hot skillet and cook for 3 to 4 minutes on each side, or until the cakes are golden brown and cooked through.
- Serve: Remove from the skillet and serve warm, optionally with a squeeze of fresh lemon juice or tartar sauce for added flavor.
Notes
- You can substitute fresh bread crumbs with panko for a crunchier texture.
- If you prefer, bake the salmon cakes at 400°F (200°C) for 12-15 minutes as a healthier alternative.
- Leftover salmon cakes can be refrigerated for up to 2 days and reheated in a skillet or microwave.
- Adding a dash of hot sauce or smoked paprika can enhance the flavor profile.
