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Salmon Cakes with Chive and Garlic Sauce

Deliciously crispy on the outside and savory on the inside, these salmon cakes are infused with fresh chives and garlic, perfect for any family gathering.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 cakes
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (14.75 oz) canned salmon, drained and flaked
  • 1 cup breadcrumbs
  • 1 large egg beaten
  • ¼ cup chopped fresh chives
  • 2 cloves garlic, minced
  • ¼ cup mayonnaise
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 2 tablespoons Oil for frying

Method
 

Preparation
  1. In a large mixing bowl, combine the flaked salmon, breadcrumbs, beaten egg, chopped chives, minced garlic, mayonnaise, lemon juice, salt, and pepper. Mix until well combined, ensuring the ingredients are evenly distributed.
  2. With your hands, shape the mixture into small cakes or patties, about 2-3 inches wide. You should yield 6-8 patties, depending on your preferred size.
  3. In a large skillet, heat about 2 tablespoons of oil over medium heat. Ensure the oil is hot enough by testing a small piece of the mixture — it should sizzle immediately.
Cooking
  1. Carefully place the salmon cakes into the heated skillet, cooking in batches to avoid overcrowding. Fry for about 4-5 minutes on each side, or until they are golden brown and crispy.
  2. Remove the cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
  3. Serve hot with your chive and garlic sauce on the side for dipping.

Notes

Chill the patties in the fridge for 15-20 minutes before frying to help them hold their shape. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in a hot skillet.