Salmon Cakes
- Level: Easy
- Yield: 16 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 126
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 47
- Sodium
- 168
- Total: 30 min
- Active: 25 min
Ingredients
15 ounces pink canned salmon, bones and skin removed, drained
1/2 cup seasoned breadcrumbs
2 tablespoons mayonnaise
1 tablespoon chopped fresh dill, plus more for garnish
1 tablespoon grainy Dijon mustard
1 teaspoon kosher salt
1 teaspoon seafood seasoning, such as Old Bay
Pinch freshly ground black pepper
1 large egg, beaten
1 clove garlic, grated
1 lemon, zested
1 green onion, sliced thin
2 tablespoons olive oil
2 tablespoons salted butter
1 cup sour cream
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.