These simple salmon cakes made with oatmeal are not only delicious but also packed with nutrients. The combination of salmon and oatmeal provides a good source of omega-3 fatty acids, fiber, and protein. These cakes are easy to make and perfect for a quick weeknight dinner. Serve them with a side of fresh salad or roasted vegetables for a complete and satisfying meal.
Ingredients
- 1 can (14.75 oz) pink salmon, drained and flaked
- 1 cup rolled oats
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Directions
- In a large bowl, combine the flaked salmon, rolled oats, Parmesan cheese, parsley, green onions, garlic, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- Shape the mixture into 8 evenly sized patties. Place them on a baking sheet lined with parchment paper.
- Heat the olive oil in a large skillet over medium heat. Carefully place the salmon cakes in the skillet and cook for about 4-5 minutes per side, or until golden brown and crispy.
- Remove the cooked salmon cakes from the skillet and drain on a paper towel-lined plate to remove any excess oil.
- Serve the salmon cakes warm with your choice of sauce or squeeze some fresh lemon juice over them for added flavor.
