Salmon cakes. Save On Healthy Food, Vitamins, Supplements, Personal Care and More at Vitacost®! Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper.
Add eggs, parsley, green onions, dill weed, lemon juice and black pepper.
Salmon cakes will also keep in the fridge for several days, so you can make a batch on the weekend to take to lunch during the work week.
A good recipe for salmon cakes calls for salty, tangy, spicy, and fresh ingredients that complement the rich savoriness of salmon.
You can have Salmon cakes using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Salmon cakes
- It's 1 cup of mashed potatoes.
- You need 1 cup of cooked salmon.
- You need 1 of small zucchini, grated.
- It's 1 of egg, optional.
- Prepare of Dill or parsley or both.
- Prepare to taste of Salt and pepper.
How to serve these salmon cakes. They make a quick, easy meatless entree. I serve them for dinner with a dollop of homemade tartar sauce, keeping the sides very simple. I like to serve them with caprese salad, with microwave cauliflower drizzled with olive oil and lemon juice, or with broiled tomatoes.
Salmon cakes instructions
- Squeeze all the water out of the grated zucchini..
- Mash potatoes separately..
- Add all the ingredients together and mix. Add salt and pepper according to taste..
- Pour 1 tablespoon of batter and pan fry on medium heat, flipping once or twice..
Reviews of this recipe The Lemon Herb Sauce is a must. I made the sauce while the salmon cakes were broiling. Everyone commented how fresh the salmon cakes taste. You cannot get that freshness from a can. However, absolutely would use canned salmon in a time crunch.
