Description
A quick and easy weeknight dinner featuring crispy pan-fried salmon cakes made with canned salmon, served with a tangy lemon-caper sauce. Ready in just 15 minutes.
Ingredients
Scale
- 15 oz canned salmon (pink or sockeye), drained well
- 1/4 cup mayonnaise
- 1 large egg
- 1/2 cup panko breadcrumbs
- 2 tablespoons fresh dill, chopped
- 2 stalks green onions, finely chopped
- 1 teaspoon lemon zest
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Neutral oil (canola, vegetable, or avocado) for frying
- 2 tablespoons mayonnaise (for sauce)
- 2 tablespoons plain Greek yogurt (for sauce)
- 1 teaspoon whole grain mustard (for sauce)
- 1 tablespoon fresh lemon juice (for sauce)
- 1 tablespoon capers, drained (for sauce)
- 1 teaspoon fresh parsley, chopped (for sauce)
- 1 small clove garlic, minced (for sauce, optional)
Instructions
- Drain the canned salmon thoroughly, pressing out excess liquid with a fork. Flake the salmon into a large bowl, removing any large bones or skin.
- Add mayonnaise, egg, panko breadcrumbs, dill, green onions, lemon zest, garlic powder, salt, and pepper to the salmon. Mix gently until just combined.
- Divide the mixture into 4 equal portions and shape into patties about 1/2-inch thick.
- Heat 2 tablespoons of neutral oil in a 10-inch skillet over medium heat.
- Cook the patties for 3-4 minutes on the first side until golden brown and crispy. Flip carefully and cook for another 3-4 minutes on the other side until the internal temperature reaches 145°F.
- While cakes cook, whisk together sauce ingredients: mayonnaise, Greek yogurt, mustard, lemon juice, capers, parsley, and minced garlic.
- Serve the salmon cakes immediately, topped with the lemon-caper sauce.
Notes
Drain the salmon thoroughly to ensure crispy cakes. Do not overmix the ingredients to avoid dense cakes. For a lighter version, replace half the mayonnaise with Greek yogurt. Leftovers can be stored in the fridge for up to 3 days or frozen uncooked for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 salmon cake with s
- Calories: 320
- Sugar: 1
- Sodium: 580
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 1
- Protein: 22
Keywords: salmon cakes, canned salmon recipe, weeknight dinner, easy seafood, lemon caper sauce, crispy salmon, quick meals