Salmon cakes served with baby greens and a simple vinaigrette
Easy, Low-Carb Salmon Cakes
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Use leftover cooked salmon, or cook and cool salmon prior to making the salmon cakes.

Course: Main Course
Servings: 4
Calories: 300 kcal
Author: A. JoAnn
Ingredients
  • 12 oz. cooked salmon, skinless
  • 3 tbsp flour
  • 3 tbsp mayonaisse
  • 3/4 c bread crumbs stale bread torn into small pieces
  • 1/4 c 2% milk
  • 1/2 c celery chopped
  • 1/2 c onion chopped
  • 1 tsp Old Bay seasoning
  • 1 tbsp dried tarragon
  • 1/4 tsp white pepper
  • 1/2 tsp salt if fish was not salted
  • 1 tbsp butter
Instructions
  1. In a large bowl, mix all ingredients well, except the butter.

    mixing bowl with salmon cake ingredients
  2. Melt butter in a large frying pan. Form eight balls from the salmon mixture. 
  3. Add to pan and use a spatula to flatten each cake.
  4.  Flip to brown both sides. Do not crowd patties. Cook in two batches, if necessary.