Salmon Cakes

Crispy on the outside and tender inside, these salmon cakes are an easy, flavorful main dish made with simple ingredients and ready in under 30 minutes.

These salmon cakes are a simple, satisfying way to turn canned or cooked salmon into a flavorful main course. Lightly seasoned and pan-fried until golden, they are crisp on the outside, moist on the inside, and perfect with a fresh salad, rice, or roasted vegetables. This is an easy weeknight recipe that delivers comfort and flavor with minimal effort.

Ingredients

• 2 cups cooked salmon, flaked, or 2 cans salmon, drained and boneless
• 1/2 cup breadcrumbs, plus more if needed
• 1/4 cup finely diced onion
• 1 egg
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour, for shaping
• 2 tablespoons oil, for frying

Instructions

1. Place the salmon in a large bowl and flake it with a fork, removing any skin or bones if needed.
2. Add the breadcrumbs, onion, egg, mayonnaise, Dijon mustard, lemon juice, parsley, garlic powder, salt, and black pepper. Mix until just combined. If the mixture feels too wet, add a little more breadcrumbs.
3. Shape the mixture into 8 small patties and lightly coat each one with flour.
4. Heat the oil in a large skillet over medium heat.
5. Cook the patties for 3 to 4 minutes per side, or until golden brown and heated through.
6. Transfer to a plate lined with paper towels and serve warm with lemon wedges, tartar sauce, or a simple salad.