Easy Herbed Salmon Cakes | PCC Natural Markets

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Easy Herbed Salmon Cakes

Serves: 4

Your rating: None (6 votes)
Your rating: None (6 votes)

Use whatever fresh or dried herbs you have on hand to prepare these quick salmon cakes. Serve as an appetizer or with a small salad for a complete meal.


These ingredients are:
corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


In a large bowl, combine salmon, onions or shallots, peppers, carrots, 3 tablespoons fresh or 1 teaspoon dried herbs, mayonnaise, lemon juice, lemon zest, mustard, egg, salt, pepper and 3 tablespoons breadcrumbs. Gently form into 8 patties; refrigerate or freeze until just firm.

Meanwhile, combine sour cream, remaining herbs, salt and pepper in a small bowl to form a sauce.

Put remaining breadcrumbs in a shallow dish. Press salmon cakes into crumbs to coat both sides.

To fry cakes: Heat oil in a large sauté pan over medium-high heat. Add salmon cakes and cook until golden brown and heated through, 3 to 5 minutes per side.

To bake cakes: Preheat oven to 400° F. Spray with cooking spray and bake on a parchment-lined baking sheet for 5 minutes. Flip cakes over and continue to bake until heated through, about 5 minutes more. Broil for an additional 2 minutes for a crunchy crust.

Serve salmon cakes with a dollop of herbed sour cream.

Each serving: 350cal, 12g fat (3.5g sat), 125mg chol, 250mg sodium, 26g carb, 2g fiber, 3g sugars, 33g protein

Recipe by Jackie Freeman, PCC Chef

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