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.
1can wild salmon14.75 ounces
1tablespoonfresh lemon juice
1tablespoonminced fresh chives
1tablespoonminced fresh dill
¼teaspooneach salt and pepper
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.
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.