Easy Salmon Cakes

• servings: 4 servings
• total time: 30 minutes

Ingredients

3 teaspoons extra-virgin olive oil, divided

1 small onion, finely chopped

1 stalk celery, finely diced

2 tablespoons chopped fresh parsley

15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon

1 large egg, lightly beaten

1 ½ teaspoons Dijon mustard

1 3/4 cups fresh whole-wheat breadcrumbs, (see Tip)

½ teaspoon freshly ground pepper

1 lemon, cut into wedges

Directions

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley. Remove from heat and transfer to a small bowl; wipe out the pan.

Place salmon in a medium bowl; flake apart with a fork. Add egg and mustard; mix well. Add the onion mixture, panko and pepper; mix well. Shape the mixture into 8 patties, about 1/4 cup each and 3 inches in diameter.

Heat 1 tablespoon oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over and cook until cooked through and golden brown on the other side, 2 to 3 minutes more. Transfer to a plate and cover to keep warm. Repeat with the remaining 1 tablespoon oil and 4 patties, adjusting to medium-low heat if needed to prevent burning.

Serve the salmon cakes with dill sauce and lemon wedges, if desired.