Salmon Cakes
These salmon cakes are a great way to repurpose leftover salmon filets! Everything comes together in one bowl and is lightly pan-fried to form these crisp on the outside, tender on the inside patties!
Servings: 6 small cakes
Ingredients
- 1 pre-cooked salmon filet
- ¾ cup panko breadcrumbs, divided ¼ cup to stir into the mixture and ½ cup for coating
- 2 eggs, divided
- ¼ cup finely chopped peppers and onions
- butter/oil for pan frying
Instructions
- Shred the cooked salmon in a large bowl.
- Add the chopped onions and peppers, 1/4 cup breadcrumbs, and one egg to the bowl with the salmon and mix until combined.
- Scoop out approximately 3 tablespoons worth of mixture (I like to use a large cookie scoop) and form it into a patty shape.
- Whisk the second egg and dip each salmon patty into the egg mixture to coat.
- Dip the patty into breadcrumbs to coat. Lightly press the breadcrumbs into the patty so that they stick.
- Heat a medium frying pan with a little butter or oil and pan fry for a few minutes per side until golden brown.
Notes
- Finely chop the onions and peppers are small as you can so that there aren't too many large chunks in the mixture. If you prefer a more subtle taste, you can saute them beforehand and add them to the salmon mixture once cooled.
- The salmon cakes can also be made in an air fryer! If you are cooking them in an air fryer, make sure to spray the patties with a cooking spray so that they have enough moisture to brown well while air frying.
- The main flavor for these salmon cakes comes from the flavor and seasonings in the pre-cooked salmon filet. My favorite way to quickly cook salmon is to air fry it! Check out this post on air-fryer salmon!
Nutrition
Calories: 87kcal | Carbohydrates: 5g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 75mg | Potassium: 190mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 591IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
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