These easy canned salmon cakes are quick to make, low-carb and full of heart-healthy protein and fat! Add this to your weekly meal prep for great on-the-go lunches or quick weeknight dinners.
- 1 can wild salmon (14.75 ounces)
- 1 egg, beaten
- 2 tablespoons grated shallot
- 1 tablespoon fresh lemon juice
- 1 tablespoon mayonnaise
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh dill
- 1 tablespoon minced parsley
- 1 teaspoon Dijon mustard
- ¼ teaspoon each salt and pepper
- Pinch cayenne
- 2 tablespoons olive oil
Drain salmon then remove and discard any bones or cartilage. Transfer salmon to a medium bowl and flake salmon into small chunks using a fork. Add egg, shallot, lemon juice, mayonnaise, chives, dill, parsley, Dijon, salt, pepper, and cayenne to salmon and mix until thoroughly combined.
Using a ¼ cup measure, scoop level amount of salmon mixture and form into a patty 2½-inches in diameter and ½-inch thick; transfer to a plate and repeat with remaining mixture.
Heat a 12-inch nonstick skillet over medium-high. Add 1 tablespoon oil and heat just until shimmering. Place half of the salmon patties in skillet and cook, without moving, until golden brown, 2–2½ minutes. Carefully flip patties and cook until second side is golden brown, 2–2½ minutes. Transfer patties to a wire rack.
Wipe out skillet with a paper towel and repeat cooking process with remaining tablespoon oil and salmon patties.
- Serving Size: 1 patty
- Calories: 117
- Sugar: 0g
- Sodium: 159mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 0.5g
- Fiber: 0g
- Protein: 10.5g
- Cholesterol: 40mg
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