These are very quick and simple to make with canned salmon.
Just drain the fish and dump it into the bowl. Don’t worry about taking time to pick out the skin or the bones. It all kind of disappears in the mix once cooked.
You can use canned tuna for this, too!
These are good on their own or in burger buns.
Salmon Cakes with Remoulade Sauce
Servings 5
Ingredients
- For the salmon cakes:
- 2 14.75oz cans pink salmon
- 2 eggs
- 2 egg whites
- 2 slices bread
- 2 cloves garlic, minced
- 3 tbsp flour
- 1/3 cup scallion, chopped
- 1 tsp Old Bay
- 1 tsp dried dill
- 1/4 tsp salt
- 1-2 tbsp avocado oil, or other high smoke point oil
- –
- For the remoulade:
- 224 grams olive oil mayonnaise or 1 cup
- 1 clove garlic, minced
- 1 tbsp dijon mustard
- 1 tsp horseradish
- 1/2 tsp pickle juice can sub a squeeze of lemon juice
- 1 tsp paprika
- 1 tsp Creole seasoning
- dash Louisiana hot sauce optional
Instructions
- For the salmon cakes:
- Throw the bread in the blender to make crumbs.
- Beat the egg with the egg white.
- Combine the salmon, egg/egg whites, bread, flour, scallion, garlic and spices.
- Form into 10 patties.
- Heat the oil in a pan over medium-high heat.
- Carefully place patties in the pan and cook until golden brown (3-5 minutes).
- Turn over and cook on the other side until golden brown.
- Remove patties to a paper towel-lined plate.
- For the remoulade:
- Combine all ingredients in a bowl.
Notes
Nutrition for 2 salmon cakes:
320 calories – 13 fat – 12 carbs – 38 protein
Nutrition for 2 tbs of remoulade made with Kraft Avocado Oil Mayonnaise:
85 calories – 9 fat – 1 carbs – 0 protein
(You can substitute light mayo or Greek yogurt if you prefer.)