About
These salmon cakes are delicious and work well on top of any salad for extra protein or eaten plain as a snack. Log multiple cakes as they fit into your meal plan!
Ingredients
- 14 ounce canned salmon
- 1 large raw egg
- 3 tablespoon mayo
- ¾ teaspoon coarse kosher salt by morton
- ¼ teaspoon black pepper
- ¾ teaspoon parsley, dried
- ¾ teaspoon mustard powder
- ½ teaspoon garlic powder
- 1 tablespoon avocado oil
Instructions
- Combine all ingredients in a medium mixing bowl.
- Mix until well combined.
- Heat a medium nonstick skillet over high heat until hot. Add ½ of the avocado oil and heat for a few seconds until hot. Then using a 1 oz cookie scoop drop the salmon onto the skillet making sure the mounds are not touching. Turn the heat down to medium-high heat and cook for about 2 minutes on the first side until nicely golden brown.
- Flip the cakes and gently press them with a spatula to slightly flatten them, then cook on the second side until nicely browned about 2 minutes. You may have to cook the cakes in two batches depending on the size of your skillet.
- Remove to a paper towel lined plate until ready to serve. Serve hot!
Nutrition Facts
- Servings: 10
- Calories: 104.1kcal/435.4kJ (per serving)
- Fat: 7.0g (per serving)
- Carbs: 0.3g (per serving)
- Protein: 9.9g (per serving)
