Delicious salmon cakes make a healthy, easy weekday dinner. Leftovers are perfect for lunch the next day, and you don't even need to heat them up!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3 servings
- 2 (7.5 oz cans) wild salmon, skinless and boneless, well-drained and well-flaked
- 2 large eggs, lightly beaten
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced garlic
- 1/2 medium onion, finely diced
- 1/2 cup chopped Italian parsley
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon olive oil for frying
Drain the salmon thoroughly. Flake it well with a fork, into tiny pieces.
In a large bowl, combine the salmon, eggs, lemon juice, garlic, onion, parsley, mustard, salt, black pepper, and thyme.
Mix well, making sure the mixture is smooth and uniform. You don't want large pieces of salmon in there.
Brush the olive oil over a double-burner nonstick griddle (or two large nonstick skillets). Heat over medium-high heat, about 3 minutes.
Using a 1/4-cup measuring cup per cake, transfer the salmon cakes to the griddle. Gently flatten.
Cook until well-browned and crispy, about 3 minutes on each side, lowering heat to medium if griddle becomes too hot. Serve immediately.
Serving: 3salmon cakes | Calories: 367kcal | Carbohydrates: 5g | Protein: 35.4g | Fat: 24g | Saturated Fat: 5g | Sodium: 912mg | Fiber: 1g | Sugar: 0.2g