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Pan-Browned Salmon Cakes

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Pan-Browned Salmon Cakes

Pan-Browned Salmon Cakes

Jessica Braider
Ready in 20 minutes and healthy, these salmon cakes are a dream on those busy days when you have to get dinner on the table quickly. They are also a great way to introduce your kids to seafood as they are reminiscent of burgers (you can even serve them on buns to sweeten the deal).
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 4 servings


  • 15 oz. canned salmon drained
  • 2 eggs beaten
  • 2 Tbsp. mayonnaise
  • 2 Tbsp. Dijon mustard (use wheat/gluten-free if needed)
  • 1/4 cup bread crumbs or panko (use wheat/gluten-free if needed)
  • 4 scallions dark and light green parts, thinly sliced (1/2 cup)
  • 3 Tbsp. canola or vegetable oil
  • 1 lemon cut into wedges, for serving


  • In a medium mixing bowl, using a fork, mix and mash all the ingredients except the oil and lemon until thoroughly combined.
  • In a large preferably nonstick or cast iron skillet, heat the oil over medium heat.
  • When it is hot, add the salmon mixture in about 1/4 cup increments, pressing each cake in your hands to flatten them to about ½-inch thickness. Cook the cakes without moving them for 3 – 5 minutes per side until they are golden brown. (Lower the heat if the outsides of the cakes are getting too brown before the insides are cooked.)
  • Serve them immediately with the lemon wedges.


Do Ahead or Delegate: Beat and refrigerate the egg, slice the scallions, prepare the salmon cake mixture, shape it into patties and refrigerate.
Scramble Flavor Booster: Add ¼ tsp. of lemon zest and freshly ground pepper to the salmon cake mixture.
Tip: Outdated thinking about eggs caused many people to avoid them (or just the yolks) due to concerns about their cholesterol content. Eggs are loaded with proteins, antioxidants and nutrients important for good health. Additionally, new Yale University research has concluded that eggs can be a great addition to a heart-healthy diet without any detrimental effects on cholesterol — and it’s best to eat both the yolks and the whites for optimal nutrition.
Video: Watch Jessica make it on Facebook Live!
Nutritional Information Per Serving (% based upon daily values): Calories 320, Total Fat: 22g, 34%; Saturated Fat: 3g, 15.5%; Cholesterol: 160mg, 53.5%; Sodium: 623mg, 26%; Total Carbohydrate: 7g, 2.5%; Dietary Fiber: 2g, 5%; Sugar: 1g; Protein: 23g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Main Dish, Make-Ahead, Nut-Free, Snack/Appetizer, Spring, Summer, Winter
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