Recipe Details
Ingredients
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2cupsfresh bread crumbs
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¼cupfresh parsley, chopped
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¼cupchopped green onions
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2largeeggs, beaten
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2teaspoonsminced fresh dill weed
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1teaspoonfresh lemon juice
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¼teaspoonground black pepper
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14 ¾ouncesleftover cooked salmon, flaked
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2tablespoonsbutter, or more as needed
Cooking Directions
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Place 1/2 cup bread crumbs onto a plate; place remaining 1 1/2 cups into a large mixing bowl.
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Add parsley, green onions, eggs, dill, lemon juice, and pepper to bread crumbs in the mixing bowl; mix until well combined. Add salmon and mix thoroughly with your hands to break salmon up into small pieces. Form into eight 1/2-inch-thick patties. Dip patties into bread crumbs on the plate to coat both sides.
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Melt butter in a large skillet over medium heat. Working in batches and adding more butter as necessary, fry salmon cakes until golden brown and crisp, about 3 minutes per side.
Tips
Use a 14.75-ounce can of salmon (drained) if desired.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories480 | |
| % Daily Value * | |
| Total Fat 22g |
28% |
| Saturated Fat 7g |
36% |
| Cholesterol 162mg |
54% |
| Sodium 527mg |
23% |
| Total Carbohydrate 40g |
15% |
| Dietary Fiber 3g |
10% |
| Protein 30g |
59% |
| Vitamin C 10mg |
11% |
| Calcium 138mg |
11% |
| Iron 4mg |
21% |
| Potassium 512mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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