Ingredients
Scale
- 1 (14.75 oz) can wild-caught salmon, drained
- 1 cup breadcrumbs (plain or seasoned)
- 2 large eggs, beaten
- 1/4 cup green onions, chopped
- 2 tbsp freshly squeezed lemon juice
- 1 tsp dried dill weed
- Salt and pepper to taste
- 2 tbsp olive oil (for frying)
Instructions
- In a large bowl, mix together the drained salmon, breadcrumbs, beaten eggs, chopped green onions, lemon juice, dill weed, salt, and pepper until fully combined.
- Shape the mixture into patties about 1-inch thick and place on a parchment-lined baking sheet.
- Preheat a non-stick skillet over medium heat and add olive oil until shimmering.
- Carefully add the patties to the skillet without overcrowding. Cook for 4-5 minutes on each side until golden brown and crispy.
- Transfer the cooked salmon cakes to a paper towel-lined plate to absorb excess oil. Serve warm with your favorite dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 180
- Sugar: 0g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg