Spicy Herb-Infused Salmon Cakes

An exciting twist on the traditional salmon cake, these spicy herb-infused bites are packed with fresh herbs and a hint of heat, perfect for an enticing appetizer or a delightful main course.

Prep time: 10 minutes
Cook time: 12 minutes
Serves: 4

Ingredients

1 lb canned salmon, drained

1/2 cup breadcrumbs

1/4 cup mayonnaise

1 large egg

1 tbsp Dijon mustard

2 green onions, finely chopped

2 tbsp fresh parsley, chopped

1 tbsp cilantro, chopped

1 tsp paprika

1/2 tsp cayenne pepper

1/4 tsp salt

1/4 tsp black pepper

1 tbsp olive oil for frying

Instructions

1. In a large bowl, combine canned salmon, breadcrumbs, mayonnaise, egg, and Dijon mustard.

2. Mix in green onions, parsley, cilantro, paprika, cayenne pepper, salt, and black pepper until well combined.

3. Shape the mixture into small patties, about 2 inches in diameter.

4. Heat olive oil in a non-stick skillet over medium heat.

5. Fry the salmon cakes for 3-4 minutes on each side, until golden brown and cooked through.

6. Serve immediately with your choice of dipping sauce.

Storage

Store leftover salmon cakes in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F for 10 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.