Go Back
Print

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. 

Servings 2 people

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

  1. 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.

  2. Add remaining ingredients (not the olive oil, this is for cooking) to the salmon and combine.

     

  3. Season with salt and pepper.

  4. Let rest for 10 min.

  5. As a main, shape into 5 equal sized cakes. 

    As an appetizer, shape into 10 equal sized cakes.

  6. 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.

  7. 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