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canned salmon cakes

home cook, iPhone 15 Pro. Close-up slight angle of freshly prepared canned salmon cakes on white plate. rich inviting --ar 4:3 --style raw --s 245
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Delicious and easy canned salmon cakes that are crispy on the outside and tender on the inside, perfect for a quick lunch or dinner.

Ingredients

Scale
  • 1 can (14.75 oz) pink salmon, drained and flaked
  • 1/2 cup breadcrumbs
  • 1/4 cup finely chopped onion
  • 1/4 cup mayonnaise
  • 1 large egg, beaten
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil for frying

Instructions

  1. In a medium bowl, combine the flaked salmon, breadcrumbs, chopped onion, mayonnaise, beaten egg, Dijon mustard, lemon juice, and parsley.
  2. Season the mixture with salt and black pepper to taste.
  3. Mix everything thoroughly until well combined.
  4. Form the mixture into 6 equal-sized patties.
  5. Heat vegetable oil in a large skillet over medium heat.
  6. Cook the patties for about 4-5 minutes on each side until golden brown and crisp.
  7. Remove from the skillet and place on paper towels to drain excess oil.
  8. Serve warm with tartar sauce or a side salad.

Notes

For extra flavor, add a pinch of Old Bay seasoning to the mixture or serve with a squeeze of fresh lemon.

Find it online: https://cubaqueen.com/canned-salmon-cakes-delicious/