Easy Salmon Cakes

Pan-fried salmon cakes are made with leftover salmon, or use canned if desired. Green onions, fresh dill weed, and bread crumbs add nice flavor and texture.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 480 Calories

Ingredients

• 1 teaspoon fresh lemon juice
• 2 large eggs, beaten
• 2 cups fresh bread crumbs
• 2 teaspoons minced fresh dill weed
• 2 tablespoons butter, or more as needed
• 0.25 teaspoon ground black pepper
• 0.25 cup chopped green onions
• 0.25 cup fresh parsley, chopped
• 14.75 ounces leftover cooked salmon, flaked

Recipe Instructions

Step 1

Place 1/2 cup bread crumbs onto a plate; place remaining 1 1/2 cups into a large mixing bowl.

Step 2

Add parsley, green onions, eggs, dill, lemon juice, and pepper to bread crumbs in the mixing bowl; mix until well combined. Add salmon and mix thoroughly with your hands to break salmon up into small pieces. Form into eight 1/2-inch-thick patties. Dip patties into bread crumbs on the plate to coat both sides.

Step 3

Melt butter in a large skillet over medium heat. Working in batches and adding more butter as necessary, fry salmon cakes until golden brown and crisp, about 3 minutes per side.