- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: Serves 1 1x
- Cuisine: Mediterranean Diet
1 can salmon ( 7–8 ounces), drained (or feel free to use leftover cooked salmon)
1 tablespoon mayo (this makes for a lighter, fluffier and more bindable texture)
1 teaspoon lemon juice
½ teaspoon garlic powder
¼ –⅓ cup toasted bread crumbs like plain panko (ok to use GF) or flour
2 scallions, sliced
generous pinch salt and pepper (about ⅛ teaspoon each – see notes)
Mix all ingredients together in a medium bowl using a fork. Let stand 5-10 minutes.
If mixture seems too wet, add a little more bread crumbs ( up to 1/3 cup total)
Divide mixture into 2 larger cakes pressing together with your hands. If you like a crispy crust, dredge in more panko ( this is optional) or sesame seeds before searing.
Heat oil or butter ( or a mixture is nice) in a skillet over medium heat. Sear the salmon cakes for 4-5 minutes on each side until beautifully golden and slightly puffed.
Serve with the quick creamy sauce or on their own with a side salad.
- Calories: 298
- Fat: 15g
- Carbohydrates: 4.2g
- Protein: 36.5