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Lily

Golden Crisped Wild Salmon Cakes with a Tangy Kick: Discover a Delicious Recipe!

Delicious and crispy wild salmon cakes with a tangy kick, perfect for a quick meal or appetizer.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings (2 patties per serving)
Course: Appetizer/Main Course
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 can 14.75 ounces wild-caught salmon, drained and flaked
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1/4 cup finely chopped green onions
  • 1 large egg beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 cup vegetable oil for frying

Method
 

  1. In a large mixing bowl, combine the flaked salmon, breadcrumbs, mayonnaise, green onions, beaten egg, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, and black pepper. Mix until well combined.
  2. Shape the mixture into patties, about 2 to 3 inches in diameter. You should have approximately 8 patties.
  3. Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully add the salmon patties to the skillet, cooking in batches if necessary to avoid overcrowding.
  4. Fry the patties for about 4-5 minutes on each side, or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
  5. Serve warm with a squeeze of fresh lemon juice or your favorite dipping sauce.

Nutrition

Serving: 2pattiesCalories: 320kcalCarbohydrates: 15gProtein: 20gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 19gCholesterol: 70mgSodium: 500mgFiber: 1gSugar: 1g

Notes

  • For added flavor, mix in some chopped fresh herbs like dill or parsley into the salmon mixture.
  • To make these salmon cakes gluten-free, substitute regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.

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