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Recipe Printable
Pan-Fried Salmon Cakes
Ingredients
- 20 ounces boneless cooked salmon, drained canned or in a pouch works best
- 4 eggs
- 1 cup sourdough breadcrumbs
- ¼ cup fresh chives
- ¼ cup fresh parsley
- 1 tsp garlic powder
- ½ lemon, juiced
- avocado oil, for pan-frying
Instructions
- In a large mixing bowl, add all of the ingredients for the salmon cakes and mix until well-combined. Form into the patty size you would like and set aside.
- Preheat a cast iron skillet over medium to medium-high heat. Once hot, add in avocado oil until the bottom of the skillet is fully coated.Fry the salmon cakes for around 4-5 minutes per side, until golden brown, crispy, and fully cooked through. Enjoy!
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