Salmon Cakes

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Salmon Cakes

Delicious, flavorful salmon cakes make a quick, easy entree. I usually serve them with baked brown rice and steamed asparagus. They also make tasty leftover sandwiches – whole grain bread, Dijon mustard and tomato slices.

Salmon Cakes
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Entree, Gluten-Free, Low-carb, Primal/Paleo
Yield: 3 servings
Ingredients
  • 2 (7.5 oz) cans wild Alaskan salmon, well-drained and flaked
  • 2 large eggs, lightly beaten
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced garlic
  • ½ medium onion, finely diced
  • ½ cup Italian parsley, chopped
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil for frying
Instructions
  1. In a large bowl, combine the salmon, eggs, lemon juice, garlic, onion, parsley, mustard, salt, thyme, and pepper.
  2. Brush the olive oil over a double-burner griddle (or two large skillets). Heat over medium-high heat, about 3 minutes.
  3. Using a ¼-cup measuring cup per cake, transfer patties to griddle.
  4. Cook about 3 minutes on each side, until well-browned and crisp, lowering heat to medium if griddle becomes too hot. Serve immediately.
Nutrition Per Serving
Serving size: 3 salmon cakes; Calories: 367.5; Fat: 24.2g; Carbohydrates: 5g; Sugar: 0.2g; Sodium: 912.1mg; Fiber: 1g; Protein: 35.4g

Salmon Cakes

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