These Salmon Cakes are a family favorite for us and probably get made every two weeks in the summer. The girls love it so much that I’ve had to start making a double batch!
Salmon Cakes with Breadcrumbs
A light salmon cake that works well as a main or an appetizer. Feeds 2 as a meal or 5 as an appetizer.
Ingredients
- 230 g Cooked Salmon Fillet or 2 Cans Drained and Deboned
- 45 g (~3/4 cup) Panko 35 CHO
- 10 g (~ 3Tbsp) Fresh Dill, Chopped
- 1 Large Egg
- 1/4 cup Mayonaise
- 1 Tbsp Lemon Juice
- 1 tsp Dijon Mustard
- to Taste Salt and Pepper
- 1 tsp Olive Oil - For Cooking
Instructions
If using cooked salmon filets, flake apart in a medium sized bowl.
If using canned salmon, drain and debone. Place in a medium sized bowl.
Add remaining ingredients (not the olive oil, this is for cooking) to the salmon and combine.
Season with salt and pepper.
Let rest for 10 min.
As a main, shape into 5 equal sized cakes.
As an appetizer, shape into 10 equal sized cakes.
You can cook either stovetop in a pan, or on the BBQ.
If cooking in a pan, add oil to pan (cast iron if you have it) and preheat. to test if the pan is ready, splash a tiny bit if water into the oil, if it sizzles it is ready. Cook until golden brown, then flip. Each side should only take 5 - 7 min.
If cooking on the BBQ, oil the grill with a pastry brush and heat. Grill until golden brown, then flip. Each side should only take 5 - 7 min.
Serve warm with tartar sauce.
Recipe Notes
Meal sized cakes (5 equal sized cakes) = 7 CHO each
Appetizer sized cakes (10 equal sized cakes) = 3.5 CHO each
