Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Salmon Cakes
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- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 16 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 126
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 47 mg
- Sodium
- 168 mg
It is always good to have an easy, budget-friendly appetizer in your recipe collection when you are entertaining. Here, Ree transforms simple canned salmon into a platter of delicious salmon cakes.
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 16 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 126
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 47 mg
- Sodium
- 168 mg
Ingredients
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Directions
- Add the salmon, breadcrumbs, mayonnaise, dill, mustard, salt, seafood seasoning, pepper, egg, garlic, lemon zest and green onion to a bowl. Mix well. Scoop into mounded tablespoons, forming each into small discs.
- Add 1 tablespoon each of olive oil and butter to a large nonstick skillet. Add half of the salmon cakes to the skillet. Cook until golden brown on the first side, 2 to 3 minutes. Carefully flip and cook until golden on the second side, an additional 2 minutes. Remove and repeat with the remaining oil, butter and salmon cakes.
- Transfer the salmon cakes to a serving platter. Dollop each with a little sour cream and top with a dill frond. Serve warm.
