Salmon cakes with lemony snow peas


  • Prep Time15 mins
  • Total Time15 mins
  • Makes3 Servings
*PLUS Cooking time: 10 minutes
Salmon cakes with lemony snow peas

Michael Graydon

Chatelaine Triple Tested


  • 1 egg

  • 1/4 cup milk

  • 2 slices whole-wheat sandwich bread

  • 213-g can salmon, drained and patted dry

  • 2 tsp Dijon mustard

  • 1/4 cup chopped fresh dill

  • 1 green onion, thinly sliced

  • 2 tsp olive oil

  • 1 garlic clove, minced

  • 1 1/2 cups snow peas, trimmed

  • 1 tbsp lemon juice

  • 1 lemon, cut into wedges


  • Whisk egg with milk in a medium bowl. Tear bread into small pieces, then stir into egg mixture until mushy. Stir egg-bread mixture with a fork, then mash in salmon, crushing any bones. Stir in Dijon, dill and onion until combined. Season with pepper.

  • Scoop 1/4 cup mixture, firmly packed, and form into a patty about 1/2 in. thick. Repeat with remaining mixture, making 6 patties. Heat a large non-stick frying pan over medium. Add 1 tsp oil. Place patties in pan. Cook, uncovered, until golden, 3 min per side. Remove to plates. Loosely cover with foil. Add remaining 1 tsp oil to pan. Add garlic, then snow peas. Stir-fry until hot, 1 to 2 min. Stir in lemon juice. Serve with lemon wedges.

Nutrition (per serving)

Calories 111, Protein 10g, Carbohydrates 8g, Fat 5g, Fibre 2g, Sodium 217mg.

Kitchen Tip:

Canned salmon is often packed with its tiny bones. They are a source of calcium and are meant to be mashed up and eaten with the fish. The canning process makes them very soft; you can’t even tell they are in the finished dish.