Easy Salmon Cakes
It’s likely you’ve got all you need for these salmon cakes in your pantry right now! No parsley? No problem: dill, chives, or green onion would work! Throw on a bun for a delicious fish sandwich, or enjoy as is with a green salad.
Servings Prep Time
4large patties (or 6 small ones) 10minutes
Cook Time
15minutes
Servings Prep Time
4large patties (or 6 small ones) 10minutes
Cook Time
15minutes
Ingredients
  • 2150g cans of salmon(or tuna)
  • ½ red onion(finely chopped)
  • ¼cup parsley(finely chopped)
  • ¼cup bread crumbs
  • 1 egg yolk(beaten)
  • 2tbsp unsalted butter
  • 2tbsp olive oil
  • salt and pepper(to taste)
Instructions
  1. Drain all of the liquid from the salmon.
  2. Combine the salmon, red onion, parsley, breadcrumbs, egg, and salt and pepper in a large bowl, and using your hands, mix well. Don’t knead it, as you don’t want the finished cakes to be too dense.
  3. Form the mixture into patties – 4 large ones, or 6 small, and set aside in a single layer on a plate.
  4. Melt butter and oil in a pan, over medium heat.
  5. Brown the patties on both sides (about 4-5 minutes per side).
Recipe Notes

You can form the patties ahead of time, cover them and keep them in the fridge until you’re ready to pan fry them – up to 2 days without sacrificing flavour!