Salmon Fried Cakes Recipe

Name: Salmon Fried Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. can salmon; evaporated milk or half and half; 2 c. Bisquick mix; dash of pepper; 1 egg, lightly beaten; 1 Tbsp. lemon juice; 2 Tbsp. minced green onion; 2 Tbsp. minced green pepper; 2 Tbsp. chopped parsley; 1/2 c. minced celery; 1/2 tsp. dill weed; oil for frying

Servings: persons

1 lb. can salmon
evaporated milk or half and half
2 c. Bisquick mix
dash of pepper
1 egg, lightly beaten
1 Tbsp. lemon juice
2 Tbsp. minced green onion
2 Tbsp. minced green pepper
2 Tbsp. chopped parsley
1/2 c. minced celery
1/2 tsp. dill weed
oil for frying

1
Drain salmon liquid into measuring cup and add evaporated milk to measure 2/3 cup liquid.
2
Combine Bisquick mix, pepper, egg, liquid and lemon juice in mixing bowl.
3
Flake and stir in salmon. Stir in onion, green pepper, parsley, celery and dill weed and mix well.
4
Heat about 1-inch of oil in skillet to 365u00b0.
5
Drop salmon mixture by teaspoon into hot oil and fry 2 to 3 minutes, or until golden.
6
Drain on absorbent paper.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. can salmon, evaporated milk or half and half, 2 c. Bisquick mix, dash of pepper, and more.

Yes, Salmon Fried Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Salmon Fried Cakes

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