This post may contain affiliate links.Please read our disclosure policy.If you’re cooking dinner for two, but still looking for something light, this is your answer! These Salmon Cakes for two have crab cake vibes, but not the high price tag! They come in under $10 for two servings, and they’re perfect with roasted vegetables or a salad mix.

Anytime I make the decision to improve my diet in any way, I always reach for salmon.I’m the kind of person that believes the best way to be healthier is to add things to your diet rather than omit things.In a strange way, I can almost justify my gummy candy problem as long as I’m eating 3 servings of omega 3-rich seafood a week.

It’s funny how that works, isn’t it? Salmon cakes are such a comfort food for me, because I always have canned salmon in the pantry.My mom started making them when I was in high school from an Eating Well magazine recipe, and we always love them.Salmon cakes come together with pantry staples: mayo, breadcrumbs, dried spices, and an egg.

Ingredients for Salmon Cakes Canned Salmon.Since this recipe serves two, we just need 1 6-ounce can of wild salmon.I usually reach for the boneless, skinless one.Egg.

One large egg, beaten.Mayo.Three tablespoons of mayonnaise.

You can use the olive oil mayo or regular mayo, whatever you already have in the fridge! Mayo brings so much moisture to these patties! Salt.One-quarter teaspoon of fine sea salt.You can always a

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