Salmon Cakes

Delicious, flavorful salmon cakes make a quick, easy entree. I usually serve them with baked brown rice and steamed asparagus. They also make tasty leftover sandwiches – whole grain bread, Dijon mustard and tomato slices.

  • 2 (7.5 oz) cans wild Alaskan salmon, well-drained and flaked
  • 2 large eggs, lightly beaten
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced garlic
  • ½ medium onion, finely diced
  • ½ cup Italian parsley, chopped
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil for frying
    1. Drain the salmon thoroughly. Flake it well with a fork, into tiny pieces.
    2. In a large bowl, combine the salmon, eggs, lemon juice, garlic, onion, parsley, mustard, salt, black pepper, and thyme.
    3. Mix well, making sure the mixture is smooth and uniform. You don't want large pieces of salmon in there.
    4. Brush the olive oil over a double-burner nonstick griddle (or two large nonstick skillets). Heat over medium-high heat, about 3 minutes.
    5. Using a 1/4-cup measuring cup per cake, transfer the salmon cakes to the griddle. Gently flatten.
    6. Cook until well-browned and crispy, about 3 minutes on each side, lowering heat to medium if griddle becomes too hot. Serve immediately.
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