Dinner time around our house has to be quick and easy or we end up in the drive-through line. These easy salmon cakes are packed full of flavor and they can be thrown together in no time. Even the pickiest eater in my house loves these!
This is actually one of those meals that we make when we haven’t had any time to plan dinner. It’s one of our go-to meals so we try to always have the ingredients on hand to make this. The lemon really makes this recipe and brightens up the whole dish.
I always at least double this recipe when making it for my family. If you don’t need quite as much or if you just want a few of these for a quick lunch, these qualities are perfect.
- 3 cans of salmon (boneless, skinless) or 2 frozen salmon burgers thawed
- 1 cup of coarse bread crumbs
- 1/2 cup oats
- 2 eggs
- 1 red pepper, diced
- juice of 1 lemon
- 1 Tbsp lemon zest
- 1 Tbsp dill
- 1 Tbsp chives
- salt and pepper to taste
It really doesn’t get easier than this. Mix together all ingredients. Salt and pepper to taste. Form the mixture into small patties.
In a small pan, heat some coconut oil over medium heat. Cook each salmon cake for 3-4 minutes per side, or until golden brown.
Serve this with a simple dipping sauce made by combining mayo (I love it with Just Mayo that some stores are starting to carry now), some lemon juice, lemon zest, dill, and chives.
My favorite frying pan to cook this in is my Le Creuset enameled cast iron pan. Everything cooks up so nice and evenly and these things last forever!
What’s your favorite weeknight dinner?
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