Scrumptious Salmon Cakes
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  1. 2 cans of pink or sockeye salmon (~15oz/can)
  2. ¼ cup green onion, chopped
  3. 1 bell pepper, red, medium
  4. ¼ cup lemon juice
  5. ½ teaspoon black pepper
  6. 3 whole eggs
  7. ½ teaspoon thyme, ground
  8. 4 cups of spring mix salad or spinach
  9. Olive oil to taste
  1. Note: use canned salmon (drained), salmon in a pouch, or leftover cooked salmon.
  2. Wash and finely chop green onion and bell pepper.
  3. In a medium bowl, gently flake salmon.
  4. Stir in the green onion, lemon juice, thyme and black pepper.
  5. Add egg to salmon mixture, mixing thoroughly to combine.
  6. Divide and form mixture into 8 small balls, then flatten into cakes approximately 1/4-inch thick.
  7. Sauté cakes over medium-high heat in a skillet coated with non-stick cooking spray until golden brown on both sides.
  8. While sautéing take ½ cup of spring mix and lightly drizzle with olive oil.
  9. Place warm salmon cake on bed of greens.