Salmon Cakes

12

The hardest part about this recipe is opening the salmon cans.  These little guys can be difficult sometimes.  

Start with 9 cans of boneless skinless salmon. ( Once opened, drain and push as much liquid out of the meat as possible before combining with the rest of the ingredient )

3/4 cup bread crumbs

3/4c. Red bell peppers diced small

1/2c. red onion diced small 

1/4c.honey mustard

2T. garlic powder

3 tsp. black pepper

2 large eggs

(if you need more moisture when mixing with your hands you can add 1T. dijon mustard or another egg)

Mix together in a large bowl.  Once combined roll into 4 oz. balls and flatten them like a pancake.  Making sure you don’t go to thin or your “cake” will crack and fall apart.

In a non stick saute pan on your stove at medium heat, spray with avocado or coconut oil.  Make sure your pan is hot before you add you “cakes” in.  Let them cook about 2 minutes per side then move them to your parchment lined sheet tray to finish in the oven at 375 for 15-20 minutes.  

take out of oven and wrap in Boston bib lettuce for an amazing lettuce wrap situation! (my Fav)

These also freeze very well.  individually wrapped tight up to 1 month. Yield approx 10-12 each.  I hope you enjoy making these as much as I do! This is why ~

Liv to Eat~

Sarah

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