These easy salmon cakes make a perfect midweek meal, with the help of canned salmon. They’re an easy to make dinner time favorite in our house and are the best salmon cake recipe ever! They’re ready in just 30 minutes!
- 18 ounces canned salmon (3-8oz cans with no skin/bones or 2-14.75 cans with skin/bones, drained, red or pink salmon)
- 2 eggs
- 6 green onions (minced)
- ½ cup panko bread crumbs
- ½ cup grated parmesan
- 1 lime (juiced)
- 4 tablespoons avocado oil (or sub with olive oil)
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