Ingredients
Scale
- 1 pound fresh wild-caught salmon
- 1 cup plain or panko breadcrumbs
- 2 large eggs
- 4 green onions, thinly sliced
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill or parsley, chopped
- Salt and pepper to taste
- Juice of 1 lemon
- 2 tablespoons olive oil (for frying)
Instructions
- Prep the Salmon: Cook the salmon by poaching or baking at 375°F (190°C) until flaky. Allow it to cool.
- Mash and Mix: Flake the cooled salmon into a large bowl. Combine with breadcrumbs, eggs, Dijon mustard, green onions, herbs, salt, pepper, and lemon juice. Mix thoroughly until well combined.
- Shape the Cakes: Form the mixture into patties about 2-3 inches wide and place on parchment paper.
- Cook: Heat olive oil in a nonstick skillet over medium heat. Add salmon cakes without overcrowding. Fry for 4-5 minutes on each side until golden brown.
- Serve: Drain excess oil on paper towels and serve warm with lemon wedges or tartar sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 150
- Sugar: 0g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 55mg