Salmon cakes, (we called them croquettes), were a staple in my house growing up. I loved them then, and I love these even more, because they’re a whole lot healthier and just as tasty as the ones my mom used to make. I know you’ll like them too.
- 1 can wild alaskan salmon (14.75 oz.)
- 2 medium eggs
- 1 small to medium yellow onion
- 1 tsp Garlic powder, or to taste
- 1 tsp Old Bay Seasoning (optional)
- 1/2 tsp Fresh ground black pepper, or to taste
- 1 tbs olive oil
- Completely drain the canned salmon, pour into a bowl and remove any skin and bones (If using already cleaned salmon, simply drain). Use a fork to flake the cleaned salmon.
- In another mixing bowl, beat the eggs and add the flaked salmon.
- Dice the onion and add to the salmon and egg mixture.
- Add the seasonings and mix thoroughly.
- Refrigerate the mixture for about 30 minutes.
- Preheat your oven to 375 degrees F.
- Line a baking sheet with aluminum foil and spray with cooking spray or use parchment paper.
- Remove salmon from refrigerator, and shape into patties (you should have 5-7 smaller patties or 4 larger ones).
- Transfer patties to the cookie sheet. Brush tops of patties with olive oil, and bake for about 20-25 minutes or until evenly browned.
- Serve and enjoy!
Makes 4-7 Salmon Cakes Depending On Size
Each cake has 2-3 grams of net carbs.
Please note that the nutrition data is a ballpark figure. Exact data depends on your specific ingredients, the amounts you actually use and how you prepare the recipe. Consequently, I recommend you enter your own calculations into myfitnesspal.com for personal results.