Salmon Cakes

Rich in omega-3, canned salmon is a good choice for a quick dinner.  In this recipe, diced scallions and red bell pepper provide flavor and color.  Serve with Scalloped Potatos and Carrots and Smokey Three Bean Bake.

Salmon Cakes

  • 1 (14.75 ounce) can wild caught pink salmon, drained
  • 2/3 cup breadcrumbs
  • 2 tsp no-salt added seasoning
  • 1/3 cup finely chopped red bell pepper
  • 4 scallions finely chopped
  • 1/4 cup finely chopped parsley
  • 2 TBSP mayonnaise
  • 1 TBSP prepared mustard
  • dash of salt and pepper
  • 1 egg
  • oil for frying

Directions:

  1. In a large bowl, break up salmon into small pieces, discarding any pieces of skin and bone.
  2. Gently fold in 2/3 cup breadcrumbs, seasoning, pepper, onions, parsley, salt and pepper, mayonnaise, mustard, and egg until combined.
  3. Shape into 6-8 patties.
  4. Add 2 TBSP oil to skillet and fry on medium heat for approximately 3-4 minutes on each side.  
  5. Transfer to a plate lined with paper towels.