Crispy Salmon Cakes

Crispy Salmon Cakes Recipe
4 Servings

Cost per Serving:



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3 (7.5 oz) cans salmon
1/4 cup minced celery
1/4 cup mayonnaise
1 cup plain dried bread crumbs, preferably panko
4 scallions
1/4 teaspoon dried thyme
2 large eggs
1/4 cup olive oil
Lemon wedges, for serving


Prep: 10 Minutes
Cook: 12 Minutes

Drain salmon, remove and discard bones and skin, and place meat in a bowl; mash with a fork. Add celery, mayonnaise and 2 Tbsp. bread crumbs. Finely chop the green portions of the scallions and add half to salmon; mix salmon until all ingredients are incorporated.

Place remaining 3/4 cup plus 2 Tbsp. bread crumbs in a shallow bowl. Add remaining scallion greens and thyme, then toss to combine. In another shallow bowl, beat eggs well.

Form salmon mixture into 8 patties about 2/3-inch thick. Working one at a time, coat patties in bread crumbs, turn in beaten egg, then coat in bread crumbs again. Place on a plate.

Heat oil in a large nonstick skillet over medium heat. When hot, add 4 patties and cook for 3 minutes; flip with a spatula and cook until crisp on both sides and heated through, about 3 minutes more; keep warm. Repeat with remaining cakes. Serve hot with lemon wedges.

Created date

June 2005

Nutritional Information

Calories 542
Fat 37 g
Satfat 7 g
Protein 37 g
Carbohydrate 12 g
Fiber 1 g
Cholesterol 177 mg
Sodium 887 mg