Baked Salmon Cakes
User Reviews
4.9
171 reviews
Excellent
Baked Salmon Cakes
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These baked salmon cakes are light, healthy and a perfect Holiday appetizer! With wild Alaskan salmon, peppers, capers, breadcrumbs and a zesty avocado dressing.
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Ingredients
- 1/2 pound wild Alaskan salmon filet (fresh or frozen (if frozen thaw overnight in the refrigerator))
- Zesty avocado cilantro dressing
- olive oil cooking spray
- 1 tbsp olive oil
- Kosher salt and freshly ground black pepper
- 3/4 cup small-diced red onion (1 small onion)
- 1 1/2 cups small-diced celery (4 stalks)
- 1/2 cup small-diced red bell pepper (from 1 small pepper)
- 1/2 cup small-diced yellow bell pepper (from 1 small pepper)
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon capers (drained)
- 1/4 tablespoon hot sauce
- 1 1/2 tsp Old Bay seasoning
- 1 cup seasoned breadcrumbs (or gluten-free crumbs)
- 3 tablespoon light mayonnaise
- 3 tablespoon fat free greek yogurt
- 1 tablespoon Dijon mustard
- 1 large egg (lightly beaten)
- 3 large egg whites (lightly beaten)
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Instructions
- Season salmon with salt.
- Heat a large skillet over medium-high heat; when hot lightly spray with oil and add the salmon.
- Cook the salmon until browned on one side, about 4 to 5 minutes then turn and cook an additional 4 to 5 minutes or until salmon easily flakes. Set aside on a dish to cool, then flake the salmon into a large bowl.
- Add the olive oil to the pan, then add the the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes. Set aside to cool to room temperature.
- To the large bowl with the salmon add the breadcrumbs, mayonnaise, yogurt, mustard, cooled vegetable mixture, and eggs. Mix well.
- Cover and chill in the refrigerator for 30 minutes, or freeze 10 minutes. This will make them easier to shape and become less sticky.
- Preheat oven to 400°F. Spray a non-stick baking sheet with cooking spray.
- Shape the salmon into 15 (scant 1/4 cup each) cakes and place on prepared baking sheet.
- Bake the salmon cakes for 20 minutes, or until they are golden and cooked through.
Nutrition Information
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Serving
1cake
Calories
87kcal
(4%)
Carbohydrates
8g
(3%)
Protein
7g
(14%)
Fat
3g
(5%)
Saturated Fat
0.5g
(3%)
Cholesterol
23mg
(8%)
Sodium
297mg
(12%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 87kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Cholesterol | 23mg | 8% |
| Sodium | 297mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
171 reviews
Excellent
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