Baked Salmon Cakes
User Reviews
4.9
Baked Salmon Cakes
Description
This recipe starts by seasoning and pan-searing fresh or thawed salmon until cooked and flaky. The salmon is flaked and combined with a cooked vegetable mixture of red onion, celery, red and yellow bell peppers, parsley, capers, and spices including Old Bay seasoning, all sautéed until tender. The mixture is bound with seasoned breadcrumbs, mayonnaise, Greek yogurt, Dijon mustard, and beaten eggs. To ensure the cakes hold their shape, the mixture is chilled in the refrigerator or briefly frozen.
Salmon cakes are baked at 400°F until cooked through and lightly browned, resulting in a tender inside with a slight crust on the outside. The avocado cilantro dressing pairs well, adding a fresh, zesty note to the rich salmon and vegetable flavors.
Ingredients
- 1/2 pound salmon filet fresh or frozen (if frozen thaw overnight in the refrigerator, wild Alaskan
- avocado cilantro dressing zesty
- olive oil spray
- 1 tbsp olive oil
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 3/4 cup red onion 1 small onion, small-diced
- 1 1/2 cups celery 4 stalks, small-diced
- 1/2 cup red bell pepper from 1 small pepper, small-diced
- 1/2 cup yellow bell pepper from 1 small pepper, small-diced
- 1/4 cup parsley minced, fresh flat-leaf
- 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 mayonnaise light
- 3 tablespoon Greek yogurt fat free
- 1 tablespoon Dijon mustard
- 1 egg lightly beaten, large
- 3 egg lightly beaten, large, whites
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
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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