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Crispy Salmon Cakes

Prep time 10 mins
Cook time 12 mins
Yield 4 Servings

Ingredients

  • 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

Nutrition Information

  • calories 542
  • fat 37 g
  • satfat 7 g
  • protein 37 g
  • carbohydrate 12 g
  • fiber 1 g
  • cholesterol 177 mg
  • sodium 887 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.