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You will fall in love with these simple Salmon Fish Cakes! Perfect for a main, or a high protein snack. Cooked and ready to serve in under 20 minutes, it doesn't get much easier than this!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Main Course, Snack
Servings 3 people

Equipment

  • 1 Oven only if using cooked leftover salmon. Not needed if using canned salmon
  • 1 Large non-stick frying pan
  • 1 Mixing bowl
  • 1 Potato masher
  • 1 Ice cream scoop

Ingredients
  

  • 1 lb cooked salmon or 15oz canned salmon
  • 1/2 cup Shasha Co Spelt breadcrumbs you can use Panko as substitute
  • 1 egg
  • 1 tbsp ketchup
  • 1 tbsp Dijon mustard
  • 1/2 lime, juiced
  • 1/2 tsp onion powder
  • 1 heaping tbsp mayo
  • fresh or dried parsley to taste
  • fresh or dried dill to taste
  • salt + pepper to taste
  • 2-3 tbsp extra virgin olive oil

Instructions

  • Preheat oven to 220C/430F standard
  • Add all ingredients into a bowl and mix well
  • Use an ice cream scoop to form form round even patties and set aside
  • Heat 1 Tbsp oil in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 minutes per side or until golden brown and cooked through
  • If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and repeat cooking remaining salmon cakes

Video

Keyword fish cake, salmon
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