20-Minute Salmon Patties with Canned Salmon
Description
This easy Salmon Patties Recipe (aka salmon cakes) are the perfect weeknight dinner. They come together in just 20 minutes using 10 ingredients including affordable canned salmon. They are great to make-ahead and use no breadcrumbs.
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Ingredients
- 1 (14.75 ounce) can wild salmon
- 1 egg, beaten
- 2 tablespoons grated shallot
- 1 tablespoon fresh lemon juice
- 1 tablespoon mayonnaise
- 1 tablespoon minced fresh chives, or 2 teaspoons dried
- 1 tablespoon minced fresh dill, or 2 teaspoons dried
- 1 tablespoon minced parsley, or 2 teaspoons dried
- 1 heaping teaspoon Dijon mustard
- ¼ teaspoon each kosher salt and cracked pepper
- Pinch cayenne pepper
- 2 tablespoons olive oil
Instructions
- 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 1 egg, 2 tablespoons grated shallot, 1 tablespoon lemon juice, 1 tablespoon mayonnaise, 1 tablespoon chives, 1 tablespoon dill, 1 tablespoon parsley, 1 teaspoon Dijon, ¼ teaspoon each salt and pepper, and pinch 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 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.
- Serve as desired, we like to top them with tartar sauce.
Equipment
Notes
A nonstick skillet is essential here! You can also use a well-seasoned cast-iron skillet. If you have neither, use a regular skillet and make sure to add more oil to the skillet during cooking to avoid any stickage.
This salmon cakes recipe is best served immediately after cooking. Here's how to store leftovers or prep them ahead of time:
Fridge: place cooked and cooled patties in an airtight container in the refrigerator for up to 4 days.
Freezer: wrap cooked and cooled patties individually and place them in a zipper-lock bag for up to 1 month. Thaw completely in the fridge overnight before reheating.
Make-ahead: form the raw salmon cakes up to 1 day ahead and store on a plate, covered with plastic, in the fridge.
Nutrition
Serving: 1pattyCalories: 117kcalCarbohydrates: 0.5gProtein: 10.5gFat: 8gSaturated Fat: 2gCholesterol: 40mgSodium: 159mg
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