Pan-Fried Salmon Cakes
15m prep 8m cook 23m ready
4 to 6 servings You don’t have to remove the bones and skin from the salmon, but do so if you prefer. If desired, make the cakes slightly larger and serve on buns as salmon burgers. These make an excellent quick, affordable dinner.
Ingredients
- Two 15-ounce cans salmon, drained
- ½ cup fine bread or cracker crumbs
- ½ cup shredded sharp Cheddar (2 ounces)
- 2 large eggs, beaten
- 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 Yogurt-Dill Sauce (opens in new tab)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- Two 15-ounce cans salmon, drained
- ½ cup fine bread or cracker crumbs
- ½ cup shredded sharp Cheddar (2 ounces)
- 2 large eggs, beaten
- 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 Yogurt-Dill Sauce
Let's Cook
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Step 1.
Combine in a large bowl: Two 15-ounce cans salmon, drained; ½ cup fine bread or cracker crumbs; ½ cup shredded sharp Cheddar (2 ounces); 2 large eggs, beaten; 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme; ¼ teaspoon salt; ¼ teaspoon black pepper
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Step 2.
Heat in a large skillet (preferably nonstick) over medium heat: 1 tablespoon vegetable oil
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Step 3.
Using a ⅓-cup measure, shape the salmon mixture into patties. Cook until browned and firm, flipping once, 3 to 4 minutes per side. Serve with: Yogurt-Dill Sauce
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