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These delicious, flavorful salmon cakes make a great main dish. I like to serve them with baked brown rice and steamed asparagus. Leftovers are very good on whole-grain bread spread with a little Dijon mustard.
Makes 10 salmon cakes
New quantity:
Total time: 25 minutes
Prep: 15 minutes
Cook: 10 minutes
Ingredients
2 (7.5oz) cans wild Alaskan salmon, well-drained and flaked
2 large eggs, lightly beaten
1 tablespoon fresh lemon juice
2 teaspoons minced garlic
1/2 medium onion, finely diced
1/2 cup Italian parsley, chopped
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 tablespoon olive oil for frying
Directions
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. Using a 1/4-cup measuring cup per cake, transfer patties to griddle. 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 cake
Calories 110.2
Total Fat 7.3 g
Saturated Fat 1.6 g
Sodium 273.4 mg
Total Carbohydrate 1.5 g
Dietary Fiber 0.3 g
Sugars 0.1 g
Protein 10.6 g
Weight Watchers Points Plus: 3 points
I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
